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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

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

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

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

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

Eat for Eight Bucks: Best-Ever Salad for Leftover Meats

Serious Eats Michele Humes 6 comments

[Photographs: Michele Humes] Shopping List 16-ounce can cannellini beans: $1.09 Fresh rosemary: $1.49 Fresh basil: $1.50 Scallions: $0.69 1/2 pint cherry tomatoes (pro-rated): $1.75 Red onion: $0.28 Pantry items: Extra virgin olive oil, Dijon mustard, vinegar Total cost: $6.80 I... More

Dinner Tonight: Beef Miroton

Serious Eats Nick Kindelsperger 2 comments

Once again, I was faced with some leftover roast beef. My first reaction will always probably be roast beef hash, but I'd just made that a few weeks ago. Was there any other dish dish that could utilize the roast... More

Dinner Tonight: Roast Beef Hash

Serious Eats Nick Kindelsperger 12 comments

The glories of roast beef hash don't make a lot of sense until you've got a hunk of cooked roast beef ready to go in the fridge. This is a leftover meal, and yet it manages to change the ingredients... More

Cook the Book: New York Deli-Style Roast Beef Sandwich with Coleslaw and Russian Dressing

Serious Eats Lucy Baker Post a comment

Of all the well-stocked aisles, overflowing produce bins, and plentiful culinary departments at Fairway, none is quite as impressive as the deli counter. Which stands to reason—after all, the market is in New York City, birthplace of the Jewish delicatessen.... More

Sack Lunch: Roast Beef Sandwich with Boursin

Serious Eats Robin Bellinger 4 comments

Just add roast beef and Bousin! A baguette, a round of Boursin, and a bottle of Beaujolais is my idea of a Bastille Day lunch. (As you can see, my relationship to France was formed when I was a student,... More

Sack Lunch: Beef and Mango Wraps and Black Bean Relish

Serious Eats Robin Bellinger Post a comment

Despite the fact that roast beef sandwiches were probably born in the days when people frequently had large leftover roasts to use up, today we’re so accustomed to the deli counter that cooking your own sandwich meat might strike you... More

Cook the Book: Gordon Ramsay's Last Supper, Roast Beef and Yorkshire Pudding

Serious Eats Adam Kuban 2 comments

My Last Supper takes the old "last bite on earth" game to the next level by asking that question of 50 of the world's best-known and most-loved chefs. Though beautifully photographed and almost more of a coffee-table book in size... More

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