BEST SALT FOR COOKING RECIPES

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THE BEST ROAST BEEF FOR SANDWICHES RECIPE - NYT COO…



The Best Roast Beef for Sandwiches Recipe - NYT Coo… image

The best cut of roast beef for sandwiches isn’t necessarily the same as what you’d want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you’ll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Total Time 6 hours 45 minutes

Yield 6 to 10 sandwiches

Number Of Ingredients 6

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

Steps:

  • In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
  • When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
  • Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
  • Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
  • Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 10 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 22 grams, SaturatedFatContent 8 grams, SodiumContent 270 milligrams, SugarContent 0 grams

SALT BEEF | JAMIE OLIVER SLOW-COOKED BRISKET RECIPES



Salt beef | Jamie Oliver slow-cooked brisket recipes image

Store any leftover salt beef in the broth – this will intensify the flavour and prevent the beef becoming dry.

Total Time 3 hours

Yield 6 with leftovers

Number Of Ingredients 4

1.6 kg kosher brined beef brisket
2 onions
4 fresh bay leaves
6 pink or black peppercorns

Steps:

    1. Place the brisket in a large saucepan and cover with cold water.
    2. Peel and quarter the onions, then add to the pan with the bay and peppercorns.
    3. Bring to the boil, then reduce to a low heat and simmer for 2 to 2 hours 30 minutes, or until tender.
    4. Carefully remove the brisket to a board, then slice up and serve warm with Yorkies and steamed greens.

Nutrition Facts : Calories 253 calories, FatContent 10.6 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 39 g protein, CarbohydrateContent 0.6 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 3.6 g salt, FiberContent 0 g fibre

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The best cut of roast beef for sandwiches isn’t necessarily the same as what you’d want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you’ll get nicely rare meat. More sandwich recipes.
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