The sirloin is a piece of meat that is highly appreciated for its tenderness and flavor. When roasted in coarse salt, it gains a special touch, with the meat becoming juicy on the inside and with a crispy crust on the outside. This preparation method is simple, but the result is absolutely irresistible. Ideal for special occasions or a family lunch, the sirloin roasted in coarse salt is a recipe that pleases all tastes.
In this article, we will teach you how to prepare Baked breast in coarse salt, with an easy step-by-step guide and tips to ensure that the meat is perfect, cooked to perfection and with a delicious crust.
Ingredients
- 1 piece of sirloin (approximately 1.5 kg)
- 1 kg of coarse salt
- 4 cloves of garlic, minced or crushed
- 1 sprig of fresh rosemary (optional)
- 2 tablespoons of olive oil.
- 1 tablespoon black pepper
- 1 teaspoon cumin (optional)
- 1 teaspoon cayenne pepper (optional)
- 1 lemon (for seasoning)
- Thyme sprigs (optional, for flavoring)
Preparation:
1. Seasoning the Sirloin
- Prepare the meat: Start by cleaning the brisket, removing excess external fat, but leaving a thin layer, which will help keep the meat juicy during roasting. If you prefer, you can make some superficial cuts in the fat so that the seasoning penetrates better.
- Season the meat: Season the brisket with salt and black pepper to taste. If you want a deeper flavor, rub the meat with minced or crushed garlic, and add a little cumin and cayenne pepper for a special touch. Lemon can be used to enhance the flavor and help tenderize the meat. Let the brisket rest for about 15 to 20 minutes to allow the seasoning to absorb well.
2. Preparing Coarse Salt
- Oven and coarse salt: Preheat the oven to 200°C. In a baking dish or pan large enough to accommodate the brisket, place a generous layer of coarse salt, spreading it across the entire base of the pan. The coarse salt will help form a crust on the meat, keeping its juices inside.
- Adding Herbs and Spices to Salt: To add extra flavor, you can mix some fresh herbs like rosemary and thyme with the coarse salt. They will release aromas during cooking and perfume the meat. If you prefer, you can also add black pepper or cayenne pepper to the coarse salt to give the crust a spicy touch.
3. Roasting the Sirloin
- Seal the meat (optional): Before placing the meat in the pan, you can sear it in a hot pan with a little olive oil for about 2-3 minutes on each side, until golden brown. This step is optional, but it helps create an extra crust and seals in the juices of the meat, making it even juicier.
- Placing the rump in coarse salt: Coloque a maminha temperada em cima da camada de sal grosso, deixando a carne repousar sobre o sal. Cubra a maminha com mais sal grosso, formando uma “cobertura” que vai criar uma crosta firme durante o assado.
- Roasting the meat: Place the baking tray in the preheated oven and roast the brisket for about 1 hour and 30 minutes (or until it reaches the desired doneness). The time may vary depending on the size of the piece and the power of the oven, but a good indication is to check the internal temperature of the meat. For a medium-rare brisket, the internal temperature should be approximately 60-65°C. If you prefer the meat to be rare, remove it a little earlier. For well-done, leave it in the oven for longer.
4. Finishing the Dish
- Removing the salt crust: After the roasting time, remove the brisket from the oven and let it rest for 10 to 15 minutes. During this time, the meat's juices will redistribute, making it even more tender and flavorful. After resting, carefully remove the layer of coarse salt, without pressing on the meat so as not to lose its flavor.
- Cutting and serving: Now it's time to cut the sirloin. Slice it to the desired thickness and serve with your favorite side dishes. Rice, farofa, salad and baked potatoes are great options to accompany this delicious dish.
Tips and Suggestions
- Cooking point: The doneness of the sirloin is crucial to ensuring flavor and tenderness. Remember that the meat will continue to cook a little after it is removed from the oven due to residual heat. Use a meat thermometer to ensure the ideal doneness, especially if you prefer a more precise doneness.
- Using coarse salt: The coarse salt crust is delicious, but it should not be consumed in large quantities as it can be overly salty. When removing the salt layer, be sure to remove all excess.
- Accompaniments: To complement the roast beef in coarse salt, you can make a simple sauce with butter and herbs or even chimichurri to give it an even more special touch. Roasted potatoes, white rice, farofa or green salad go perfectly with this dish.
- Marinate the meat: If you want to intensify the flavor, you can marinate the beef for a few hours before seasoning it, using olive oil, garlic, herbs and even a little vinegar or red wine. This helps to tenderize and add more flavor to the meat.
