Sandwich Essentials Yummy Roast Beef Spread Recipes

Steps:

• PREP/PREPARE
• You will need a hand whisk, food processor, or stick blender to make this recipe.
• There are three possible ways to make this recipe. Method One: Give me a break Add all the ingredients, except the oil, to a bowl and use a whisk to blend them together. Then, slowly drip the oil into the bowl with one hand (drip, drip, drip), and with the other hand whisk like mad until the mixture emulsifies. Method Two: Better than the previous method Use a food processor fitted with an S-blade, or a blender. Add all of the ingredients, except the oil, and give a few pluses to blend. Then, turn the machine on medium speed, and slowly (drip, drip, drip) add the oil until it emulsifies. Method Three: I discovered this method on the internet a few years ago, and never looked back Add the ingredients to jar and blend using a stick blender... Brilliant. This is the method I will be using in this recipe.
• If you are using Method Three for this recipe then the best container to make it in would be a mason jar. Not only is it perfect for using a stick blender, when you are finished, the glass container is what you store it in.
• When I am talking about "prepared" horseradish, I am not referring to horseradish sauce. This is grated horseradish, typically in a jar with some vinegar, water and salt. My favorite brand is Bubbies Prepared Horseradish... Mmmm.
• Gather your ingredients (mise en place).
• Add all of the ingredients, except the oil to the mason jar.
• Then, carefully pour the oil on top.
• It should look something like this.
• Insert the stick blender and place it at the very bottom of the jar.
• This is very important. When you are blending if you lift the stick blender, you will get splatter everywhere (trust me, I know of what I speak). When you turn that thing on make sure it is at the bottom of the jar and stays there.
• When the mixture emulsifies, turns into mayonnaise, stop.
• Place, sealed, in the fridge until needed.
• Since this is not a store-bought mayo/spread, and does not contain all those nasty preservatives, it will last 7 - 10 days in the fridge.
• PLATE/PRESENT
• Use as a spread on a beef sandwich, or as a topping for a good steak. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking., Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.

Steps:

• Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped.
• Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve.
• Serve as a spread for crackers or melba rounds for sandwiches.
• You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion.
• Makes enough for 6 to 8 sandwiches.
• Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.

Steps:

• 1. Mix dill pickle relish into the mayonnaise or salad dressing you have measured out.
• 2. Stir into the shredded roast beef. You can add more mayo or salad dressing if it seems drier than you would like for spreading
• 3. Salt and pepper to taste

Steps:

• Grind leftover Roast Beef in food processor or hand grinder.
• Combine all ingredients.
• Spread on sandwich or on crackers.

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.