Explore by Tags

Entries tagged with 'Roast Beef'

Homemade Italian Beef

Serious Eats Nick Kindelsperger 7 comments

Recreating an authentic Italian beef at home sounds easy, but it's surprisingly hard to do without an industrial meat slicer. I don't know about you, but that's one piece of kitchen gear that I don't have. Fortunately, if you give up on roasting the beef yourself, there's another way. More

Au Jus' Roast Beef Has Potential, Just Needs More Jus

New York Ben Jay 1 comment

We imagine the neighborhood is pleased with this generous take on the classic beef sandwich. Just do yourself a favor and ask for extra jus. More

A Sandwich a Day: Cold Roast Beef at Cochon Butcher, New Orleans

A Sandwich a Day Josh Wigler 3 comments

Cochon Butcher is a wonderland for meat-lovers, the Willy Wonka Factory of delicious deli-meats, and for my money, the Cold Roast Beef is the golden-ticket. More

Meat and Pear Open Ravioli from 'Pasta Modern'

Cook the Book Kate Williams 2 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

Meat and Pear Open Ravioli from 'Pasta Modern'

Serious Eats Kate Williams 4 comments

"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta. More

A Sandwich a Day: Roast Beef at The Local Butcher Shop in Berkeley, CA

A Sandwich a Day James Boo 6 comments

And The Local Butcher Shop, a sustainable butchery in Berkeley, doesn't mess around when it comes to serious meats. They have a way with a grass-fed roast, using half a pound of refreshingly beefy red meat to anchor a meticulously constructed meal. More

A Sandwich a Day: Parisienne French Dip at The French Pantry in Jacksonville, FL

A Sandwich a Day Jay Friedman 4 comments

Take out the toothpick and hold on tight, as it's challenging to dip the sandwich into the small bowl of jus. But it's worth the effort, as the gravy is beefy and slightly peppery and helps meld together all of the sandwich's contents into manageable bites, with the pungent flavors of the brie and mustard punching through and providing pleasure. More

A Sandwich a Day: The Ormand Street Special at Perry's Deli

Chicago Nathan Lurz 3 comments

The Ormand Street Special at Perry's Deli has a lot of potential, but unfortunately bigger isn't always better. More

A Sandwich a Day: The Last Supper at Gourmands in Austin

A Sandwich a Day Meredith Bethune Post a comment

The unpretentious Gourmands Neighborhood Pub is representative of changes happening in East Austin. Operating out of an old Tejano nightclub, this restaurant bar specializes in excellent sandwiches and a good beer selection. The dark bluish light, jukebox, and black and white linoleum floors give the space a distinct dive bar feel. The recently opened patio area shaded by a beautiful old live oak tree is an option for those looking for a different atmosphere. More

13 Great Roast Beef Sandwiches Around Boston

Mari Levine 18 comments

A roast beef roundup is a doozy of an assignment--especially in Boston. Bostonians take their beef seriously, and as a (more or less) lifetime citizen of the Bay State, I grew up immersed in the prominent sandwich-counter culture, and, in turn, am familiar with the formula that defines most worthwhile roast beef sandwiches. More

Mile End's Roast Beef with Pickled Horseradish

Kate Williams Post a comment

Anyone familiar with Mile End Deli knows that they take their smoked meat seriously. Noah and Rae Bernamoff offer detailed directions for re-creating their specialty in The Mile End Cookbook, but as a city-dweller who lacks a proper smoking set-up, I wanted to explore another one of their deli meats. Their Roast Beef is just as versatile as the smoked version, and the recipe couldn't be easier: season the roast, stick it in a hot, hot oven for 30 minutes or so, and then turn off the heat and let the meat cook through in the slowly cooling oven. More

Mile End's Pickled Horseradish

Serious Eats Kate Williams Post a comment

This pickled horseradish from The Mile End Cookbook is a perfect accompaniment to their Roast Beef, but it would also work well alongside other deli meats or in a bloody mary. More

Mile End's Roast Beef with Pickled Horseradish

Serious Eats Kate Williams Post a comment

Anyone with any familiarity with the Mile End Deli knows that they take their smoked meat seriously. Noah and Rae Bernamoff offer detailed directions for re-creating their specialty in The Mile End Cookbook, but as a city-dweller who lacks a proper smoking set-up, I wanted to explore another one of their deli meats. Their Roast Beef is just as versatile as the smoked version, and the recipe couldn't be easier: season the roast, stick it in a hot, hot oven for 30 minutes or so, and then turn off the heat and let the meat cook through in the slowly cooling oven. More

Cutty's Week Day 1: The Roast Beef 1,000

A Sandwich a Day Liz Bomze 5 comments

It makes up half of the shop's sales (to keep up with demand, Kelsey roasts 200 pounds of beef every week.) It brings customers in from Worcester. It's widely considered the best roast beef sandwich in town—and Boston is a roast beef sandwich kinda town. We're talking Cutty's Roast Beef 1,000. More

The Roast Beef 1,000 from Cutty's

Serious Eats J. Kenji López-Alt Post a comment

Note: You will have far more roast beef than is necessary for the sandwiches. Roast beef can be stored in a sealed container in the fridge for up to 5 days. Feel free to use thinly sliced store-bought roast beef... More

Roast Beef and Yorkshire Pudding

Serious Eats Sydney Oland 11 comments

A lovely bone-in prime rib roast makes for an exceptional dinner, but there are many other roasts that make for a perfect Sunday supper without the hefty price tag. When picking out the roast, take a look at the amount of fat present. If you're using a leaner roast (like the petite sirloin) you will end up with little fat in the bottom of your roasting pan with which to make Yorkshire pudding. More

A Sandwich a Day: Roast Beef at Darwin Cafe in San Francisco

A Sandwich a Day Lauren Sloss Post a comment

The roast beef sandwich ($9) at Darwin Cafe is piled high on thickly-cut, toasty and charred slices of sourdough, made brilliant by a rich combination of sweet corn aioli and cherry tomato jam. Sweet, creamy, and bursting with flavor, every bite declares "it's still summertime." Darwin, a pocket-sized cafe tucked away on Ritch Alley in SOMA, changes up their sandwiches every few months (hence the delicious seasonality). More

Cook the Book: Piedmontese Roast Beef with Pickled Ramp Aïoli

Serious Eats Caroline Russock 2 comments

When asked for a sandwich-y contribution to The Big New York Sandwich Book, Gramercy Tavern chef Michael Anthony chose one that incorporated classic Gramercy Greenmarket ingredients, a Piedmontese Roast Beef with Pickled Ramp Aïoli served on focaccia. This a sandwich for those who had the good sense to preserve early spring ramps for year-round enjoyment. (And even if you didn't, there are still ways to cheat it.) More

Cook the Book: Roast Beef on Marrow Bones

Serious Eats Caroline Russock 9 comments

The Applestones always have plenty of marrow bones lying around their shop and, knowing the beefy, buttery goodness that rendered marrow bones produce, they decided to incorporate them into a roasting bed. The marrow bones are set on the bottom of a roasting pan along with onions and garlic that have been caramelized. The seared beef is placed on top and stock and butter are added before this meaty dish is roasted in the oven to a rosy medium-rare. More

Grilled Roast Beef with Horseradish Cream Sauce

Serious Eats Joshua Bousel 3 comments

A roast beef has been on my grilling to-do list forever, but sticker shock for rib roast or full tenderloin (my preferred cuts) has really been a setback—a special occasion price for a time that just never seemed to come. Instead of waiting it out, it was time to take a more frugal approach with beef eye round. More

More Posts