Sandwich Essentials Deli Style Cold Roast Beef Recipes

Steps:

• 1. PREP/PREPARE
• 2. THE ROAST My primary purpose for this roast is to make cold roast beef sandwiches, so we want a roast that does not have a lot of fat. On the other hand, a roast served hot needs plenty of marbling so that the fat melts and bastes the meat. Roast beef sandwiches work better made from a leaner cut. For this recipe, I decided to go with a top round. It is economical, and has just the right ratio of fat-to-beef, to pull off a good cold beef sandwich. Another thing is that you do not want a cut of beef that is so tender it falls apart. And a top round has just enough of a "bite" to keep it together.
• 3. Gather your Ingredients (mise en place).
• 4. Add the spices together in a small bowl.
• 5. Cover the beef with the spices, then cover in cling wrap, or place into a Ziploc bag.
• 6. Place in the refrigerator for a minimum of 3 hours or, ideally, overnight.
• 7. Lay a piece of aluminum foil down, and then cover with a piece of parchment paper. Remove the roast from the fridge, and allow to rest for one hour.
• 8. Place a rack in the middle position, and preheat the oven to 325f (165c).
• 9. Wrap up the roast in the parchment and foil.
• 10. Place into the oven, and bake until an instant-read thermometer registers 125f - 130f (50c - 55c), for a perfect medium rare, about 70 - 90 minutes.
• 11. Leave the roast wrapped, and allow it to cool down to room temp.
• 12. Place in the refrigerator for several hours (still wrapped), until completely cooled down.
• 13. Remove from the fridge, unwrap, and slice against the grain, as thin as possible.
• 14. Chef's Note: If you do not have a meat slicer, then get the sharpest knife you have in your kit, and use slow long strokes to make thin slices.
• 15. PLATE/PRESENT
• 16. Serve on crusty bread with a smear of spicy mayo, and some brown mustard. Enjoy.
• 17. Keep the faith, and keep cooking.

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 small bowl, mix together the onion and 1 tablespoon of the salt. Set aside for 20 minutes. Rinse the onions with cold running water. Drain and squeeze to remove excess liquid. Combine the onions and the vinegar and marinate at least 30 minutes or up to 24 hours.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper and hot sauce to taste. Refrigerate the horseradish sauce for at least 30 minutes.
• Preheat the broiler. Slice the rolls in half lengthwise. Using your hands, shallowly scoop out the inside of each half. Transfer the rolls to a baking sheet and arrange scooped-side up. Toast the rolls under the broiler for about 1 minute. Slather the inside of the rolls with the horseradish sauce. On each of the roll bottoms, layer 2 tomato slices and season with salt and pepper to taste. Top the tomatoes with some of the roast beef overlapped into "ruffles" and season with salt and pepper. Top the meat with some of the onions and watercress and cover with the tops of the roll. Serve immediately.

Steps:

• Mix sour cream and horseradish sauce; spread evenly onto 2 of the bread slices.
• Top with meat, cheese and pickles; cover with remaining bread slices.

Steps:

• In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.