'roast beef' on Serious Eats

Meet Smørrebrød, the Best Sandwich You're Not Eating

Lined up in café windows, served in specialty restaurants, and packed into their very own lunch boxes, sandwiches are everywhere in Denmark. They're piled high with pickled herring, spoonfuls of sharp horseradish cream, and mounds of fresh shrimp. But forget what you think you know about sandwiches; these guys are in a different class entirely. Allow me to introduce you to Denmark's—and my—favorite meal: smørrebrød. More

Homemade Italian Beef

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

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

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

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

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 Roast Beef with Pickled Horseradish

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

Roast Beef and Yorkshire Pudding

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

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

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

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

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