pub grub essentials: hot-beef sandwich w/au jus

How To Make pub grub essentials: hot-beef sandwich w/au jus

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  PREP/PREPARE
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  I attempted to make the roast for these sandwiches, using three different methods: Method 1. I rubbed olive oil, then a bit of salt and pepper into the roast and seared in on all sides. I placed it in my Sous Vide Machine, set the temp to 135f (57c), and let it cook away for 24 hours. Then, it was removed and thinly sliced. Method 2. I rubbed the roast down with olive oil, dusted with salt and pepper, and placed it into a 425f (220c) preheated oven on the bottom shelf, and baked it until the internal temp reached 135f (57c), about 40 to 45 minutes. Then, it was removed and thinly sliced. Method 3. I cut the raw beef as thinly as possible and dipped it into a boiling pot of beef stock for 15 - 20 seconds… That is essentially it. Not only does this method produce excellent beef, but you have flavorful au jus for dipping. AND THE WINNER IS… Actually, all three were winners. The Sous Vide method produced perfect medium-rare steak, that after 24 hours in the water bath, melted in your mouth. Plus, the searing gave it a bit of deep beef taste. The Baking method produced a roast that had a bit more bite to it, and the time spent in the oven caramelized some of the outer later, giving it a deep beefy flavor. The boiling stock method produced medium-rare beef with the advantage of it being cooked in a good beef stock (you need a good beef stock). It came out tender, juicy, and flavorful. For our sandwiches, we will be using Method 3.
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  For this recipe to work and produce tender flavorful meat, you need the right type of beef. I recommend one of these cuts: • Eye of round • Tenderloin • Prime rib By far, the eye of round is the least expensive; however, it does a good job using any of the three cooking methods I described. The eye of round is a cut from the back end or hindquarter also called the round. The three cuts that come from that area are the top round, or London Broil, the bottom round, and the eye of round. The eye of round is the most tender of the three.
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  Gather your ingredients (mise en place).
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  Make the horseradish sauce, and reserve.
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  Make the horseradish sauce, and reserve.
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  Thinly slice the beef, against the grain… As thinly as you can.
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  You will need about 1/4 – 1/2 pound (113g), per sandwich, so slice only as much raw beef as you will need for each sandwich. I have seen similar sandwiches at restaurants that are piled with up to 6 inches (15cm)… WOW
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  To assist in the slicing of the beef, throw the roast into the freezer for about 20 – 30 minutes. That will firm it up at bit and aid in the slicing. Of course, a good sharp knife is a must.
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  TOASTING THE BUNS
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  Cover the cut sides of the rolls with the bread spread (top and bottom).
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  Place them into a hot pan, or under the broiler, until golden and toasty.
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  While you are toasting the buns, bring the beef stock up to the boil.
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  Drop the amount of beef required for one sandwich into the boiling stock.
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  Remove after 20 seconds, and reserve in a bowl.
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  Repeat for as many sandwiches as you are making.
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  ASSEMBLY
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  Spread a generous amount of the horseradish sauce on the cut sides of the rolls, and then pile on the beef.
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  Add any additional toppings. I am serving this with some yummy cheese sauce, and sautéed mushrooms. But I love eating these plain and dipping them into the au jus. So yummy.
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  PLATE/PRESENT
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  Serve while nice and warm with the au jus for dipping, a few beers, and good conversation. Enjoy.
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  Keep the faith, and keep cooking.
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