Sandwich Essentials: Deli Style Cold Roast Beef
Andy Anderson !
One more thing, at the last minute, I decided to add the horseradish, and it really made a difference. It gives the roast a subtle bite.
So, you ready… Let’s get into the kitchen.
1 - 2 lbroast, more on this later
2 Tbspolive oil, extra virgin variety
2 clovebaked garlic
1 Tbsphorseradish sauce
2 tspsalt, kosher variety, fine grind
1 tspwhite pepper, freshly ground
How to Make Sandwich Essentials: Deli Style Cold Roast Beef
- 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.