sandwich essentials: deli style cold roast beef

How To Make sandwich essentials: deli style cold roast beef

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  1

  PREP/PREPARE
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  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.
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  Gather your Ingredients (mise en place).
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  4

  Add the spices together in a small bowl.
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  5

  Cover the beef with the spices, then cover in cling wrap, or place into a Ziploc bag.
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  6

  Place in the refrigerator for a minimum of 3 hours or, ideally, overnight.
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  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.
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  8

  Place a rack in the middle position, and preheat the oven to 325f (165c).
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  9

  Wrap up the roast in the parchment and foil.
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  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.
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  11

  Leave the roast wrapped, and allow it to cool down to room temp.
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  Place in the refrigerator for several hours (still wrapped), until completely cooled down.
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  13

  Remove from the fridge, unwrap, and slice against the grain, as thin as possible.
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  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.
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  PLATE/PRESENT
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  16

  Serve on crusty bread with a smear of spicy mayo, and some brown mustard. Enjoy.
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  17

  Keep the faith, and keep cooking.
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