Lomo al Trapo

Ingredients

Instructions

1. 1

   Build a mature hardwood fire and allow it to produce a deep bed of embers.

2. 2

   Moisten salt with wine until it resembles damp sand.

3. 3

   Spread a thick layer over the cloth, place herbs and beef on top, and cover the beef completely with more salt.

4. 4

   Roll tightly and tie.

5. 5

   Place directly on embers, cooking roughly 8–10 minutes per side.

6. 6

   Check with an instant-read thermometer inserted through one end: 125–130°F/52–54°C for medium-rare before resting.

7. 7

   Remove, rest 10 minutes, break away the burned cloth and salt crust, brush clean, and slice.