Marinate a piece of beef pulp at least 2 hours in a mixture of olive oil, white wine vinegar, wine and soy sauce. Put black pepper and "needles" of rosemary. A couple of times to turn the meat.

Then put the meat in a deep ovenproof form (or on a baking sheet with high sides). Pour on the meat part of the marinade. And close it on top of a large sheet of baking paper.

So that paper properly closed the meat on all sides.

Top to fall asleep with coarse salt so that it is completely covered meat (as a "cover") - slide, but not in direct contact! That is, between the meat and salt have to be paper...

Salt use as necessary. I usually takes about 1 kg.

Bake meat in a preheated 195 degree oven for 25-30 minutes. (Cooking time takes into account a moderate degree of doneness of meat. It turns slightly pink, but NO blood.) Note that cooking time may vary depending on the weight of the meat. However, you should not keep the meat much longer than the specified time, so as not to overdry it!