There you are with a little ticket in your hand with the number 962. You look up at the “Now Serving” sign, 843. Yes, you are at the deli counter of pretty much any stupermarket around. You notice that all of those oval shaped meat products (shapes unlike any animal I’ve ever seen, besides my cat) in the case are somewhere between 9 and 14 dollars a pound. Then you read about sodium, nitrates, nitrites, blah blah blah. What are you doing here!?! Why are you standing in line for something that costs so much and is bad for you? Convenience. Now trust me, I can relate on many levels of wanting to do things easier, but deli meat isn’t one of them. With the right tools, you can create your own sandwiches in no time. I’m not saying you need to go buy one of those 10 inch blade chrome model meat slicers. I got mine for 80 bucks, and it works great for cheese (cheaper in block form), slicing vegetables for pizzas or slaw, and raw beef-ribeye for cheese steaks. Other than the slicer, you need a probe thermometer (15 bucks) and a syringe of some sort. The syringe can come in the form of a “flavor injector” from an unmentioned kitchen store for 30 bucks, or a large gauge hypodermic from, say, medical personnel you may know (for free).
Now, I know what you are thinking….Where the HE** am I going to PUT a meat slicer? Well, the bread machine can go. The smoothie machine parked next to a perfectly good blender can go. The 5 boxes of Ho-Hos can go. The margarita machine can go…..no wait, keep that. You get the point. I have figured that my slicer paid for itself within the first couple of months of having it. Just watch out for when beef round roasts go on sale for like 1.99 a pound or when whole turkey breasts are 7 bucks for a 3 pounder. I’m not hanging up whole hog legs in the basement (yet) but if you want ham, it is still cheaper to get it whole than pre-sliced. You can cut it as thick or thin as you want and then freeze it in “however many sandwiches you make a day portions”.
Recipe for: Deli rare roast beef
Shopping List: 2 1/2 - 3 lb Eye of round roast Vegetable oil For the brine: 1 Cup low sodium beef broth 1 tsp garlic powder 2 tsp salt 1 tsp onion powder 1 tsp pepper
Take the roast out of the fridge 1 hour before cooking so it will come to room temp. In a small saucepan, combine the broth and spices over low heat until the salt dissolves and you can smell the other spices. Using a syringe, pump the brine into the roast in multiple locations. Some of the brine will squirt out in various directions, so you may want to do this in the sink. Dry off the roast with paper towels, rub it with vegetable oil and then season the outside liberally with additional salt, pepper, onion powder and garlic.
Preheat oven to 500 (if you haven’t cleaned your oven lately, you are about to). Place roast in a rack and bake at 500 for 20 minutes to get a nice crust on the outside. Take the roast out and lower oven temp to 225 leaving the door open to let the high heat out. Wrap the roast tightly in 3 layers of foil, insert a probe thermometer and bake until an internal temp of 120 degrees is reached which will be somewhere around 1 1/2 hours depending on your oven and size of roast. Take the roast out of the oven and leave it wrapped up in the foil and the temp will coast up to around 130 (medium rare). Do not unwrap it until the temp goes below 100 degrees. Put it in the fridge overnight and slice the next day (I know, this is tough).
My favorite sandwich using this roast beef is a beef and cheddar with horseradish mayo. Just stir in a teaspoon of prepared horseradish into a 1/4 cup of mayo. Spread mayo on 2 pieces of bread, pile roast beef high and throw a couple of slices of thin sliced cheddar on it. Butter the outsides of the sandwich and grill until browned and the cheese melts.