Ingredients
- 1 PIECE OF MEAT UP TO 1 KG
- 4 CLEAR
- 1 kg of coarse salt
- 1/2 cup (tea) of wheat flour
- Sprigs of fresh thyme to taste
Preparation
1. Preaqueça the oven to 220º C (the high temperature).
2. In a bowl, place the whites, the rock salt, the flour and mix quickly with a spoon.
3. On a cookie sheet, place 1/3 of the coarse salt mixture and spread with your hands until a layer is the size of meat. Arrange the thyme over coarse salt and place the meat on this layer, fat side up. Wrap the meat evenly with the rest of the coarse salt mixture and press to firm up.
4. Take the meat to the oven, lower the temperature to 200 ° C and cook for 1 hour to serve the meat just fine. If you like meat well past it, LET IT BAKE FOR 1 hour and 30 minutes. For soggy meat, 40 minutes is enough.
5. The thick layer of salt after roasting becomes a very hard and slightly browned plate. With the help of a knife, remove the card and scrape the excess salt from the meat.
6. Place the meat on a board and cut into very thin slices. If you want, place the plate of coarse salt again over the sliced meat and serve to follow