Potted Beef For Sandwiches Or Toast Recipes

Steps:

• Bring the roast to room temperature about 1 hour before cooking.
• Preheat the oven to 450 degrees F.
• Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
• Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
• Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
• When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
• Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Steps:

• In a heavy medium saucepan, simmer the beef in 1/4 inch of water. Stew until very tender, about 2 to 3 hours, replacing water as necessary. Drain, reserving the liquid.
• Pass the cooked stew meat through a meat grinder twice, until it is the consistency of a thick, stringy paste.
• In a small saucepan, melt the butter. Filter the melted butter through clean muslin (cheese cloth), to remove the milk solids.
• In a medium bowl, mix the cooked meat with 3/4 of the strained, melted butter. Season with salt, pepper, paprika and nutmeg to taste. Stir in desired amount of reserved cooking liquid to moisten.
• Transfer the mixture to sterile containers and top with remaining butter. Seal and chill in the refrigerator until serving.

Steps:

• Set the oven to 275°F
• Trim the meat, removing all sinews, and cut into chunks.
• Place in an ovenproof dish with a tight-fitting lid.
• Sprinkle over the pepper and nutmeg, then drizzle over the anchovy essence.
• Lastly, lay the butter over the top.
• Cover tightly and cook for at least 5 hours, until the meat is extremely tender (you can put it into the oven a hour or two before you go to bed, then retrieve it when you rise in the morning).
• Once it has been in the oven for a couple of hours (or just before you hit the sack), give it a stir, then cover again and leave it be in the oven.
• Once it is cooked, cool slightly, then place in a food processor and blitz until smooth, pale and light.
• Taste and add salt only if necessary (the anchovy paste will probably have provided quite enough).
• Pack into pots, cover with plastic wrap, and stash in the fridge to solidify.
• The potted beef will keep like this for a day or two in the fridge, but if you wish to keep it longer, for up to a week, seal the pots with clarified butter.