If you master this very simple brining method, every roast you make will be more flavourful, juicy, and tender than ever before. The way you make roasts will honestly change forever.
Benefits of a dry brine
The flavours penetrate the meat better and every bite is perfectly seasoned
Takes up less space and is less of a mess than a wet brine, while being equally if not more effective
Couldn’t be more simple, you are just rubbing meat with lots of salt and letting it sit
The inside stays juicy and the outside gets a nice crust after cooking
When dry brining beef like this roast, the 24h exposed in the fridge is like a mini dry age (although much shorter) which is great for concentrating the flavour of the beef and forming a nice crust
The salty drippings make a lip smacking au jus or gravy!
This recipe is low carb, keto, and semi-carnivore friendly!
What is a dry brine?
Dry brining involves covering the entire outside of a roast liberally with salt and other seasonings, and then letting it sit uncovered in the fridge, sometimes for many days until its time to cook.
What does dry brining do?
Something magic.
Dry brining allows the salt and seasonings to penetrate deep into the meat so that every single bite is juicy, and flavourful. Even the very center cuts of meat that usually remain under seasoned are packed with flavour.
The outside of the roast stays dry while brining which leads to a beautiful crust once cooked that is just full of flavour.
How does dry brining work?
The salt draws moisture out of the meat which then mixes with all the salty goodness you coated the meat in which creates the brine.
This brine then soaks back into the meat imparting it with all the flavours of the brine. Some of this moisture will fall to the catch pan below, this will be discarded later.
No fancy injections or techniques involved, just cover it in salt and let it sit.
How to Dry Brine Roast Beef
Prepare a full batch of the dry rub so you have extra. Any leftovers can be saved as long as they don’t come in direct contact with the raw meat.
Combine ½ to 1 cup of salt with any dry herbs or spices you like such as dried rosemary, parsley, black pepper, and celery salt to create the rub.
Liberally coat the outside of the roast with the dry rub. When it doubt, add more, some will fall off just get a nice coating on there.
Place a baking rack on a tray to help keep the roast elevated off the tray and place the roast on the tray uncovered. The tray will catch any liquid that drains off during the brining process.
Refrigerate the brined roast uncovered for 24-48 hours until ready to cook.
Remove the roast from the fridge at least 1 hour before cooking to warm to room temperature and discard any liquid in the tray.
Do NOT wash the dry rub off the roast.
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