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Started By
Message
Cut of Beef for Roast Beef Sandwiches?
Posted on 3/9/15 at 6:06 pm
Posted on 3/9/15 at 6:06 pm
What is the best cut of beef for this? My wife LOVES French dip sandwiches. I'd like to make some one weekend.
I found a recipe calling for eye round roast roasted at high temps with your standard salt, pepper, garlic. I assume you would pan roast the cut of beef to save the pan drippings for the au jous dipping sauce?
Thanks.
I found a recipe calling for eye round roast roasted at high temps with your standard salt, pepper, garlic. I assume you would pan roast the cut of beef to save the pan drippings for the au jous dipping sauce?
Thanks.
9
Posted on 3/9/15 at 6:10 pm to Aubie Spr96
Sounds perfect to me.
Posted on 3/9/15 at 6:39 pm to Aubie Spr96
An eye of round is ok but I prefer the top round or a steamship round which is both and what you would see at say a wedding or a brunch buffet. It has the rump cut off.
Roast on a rack to just medium rare then let cool. Use the drippings to start your au jus and add beef stock or beef base and a bit of water to finish the jus. Bring it to a boil and scrape the fond off the bottom and let it reduce until you like it. Whisk just a small bit of butter for a sheen and richness while still keeping it loose as a jus should be.
For flavor I like salt, pepper, bit of whole garlic and fresh thyme.
When ready slice the cooled roast very thin ( because if not it is tough) and drop into the au jus to just warm through. Put on a toasted roll and serve au jus on side. I like lettuce and tomatos on them.
Do the same as above with a pork loin and make pork french dip. Lamb as well.
Roast on a rack to just medium rare then let cool. Use the drippings to start your au jus and add beef stock or beef base and a bit of water to finish the jus. Bring it to a boil and scrape the fond off the bottom and let it reduce until you like it. Whisk just a small bit of butter for a sheen and richness while still keeping it loose as a jus should be.
For flavor I like salt, pepper, bit of whole garlic and fresh thyme.
When ready slice the cooled roast very thin ( because if not it is tough) and drop into the au jus to just warm through. Put on a toasted roll and serve au jus on side. I like lettuce and tomatos on them.
Do the same as above with a pork loin and make pork french dip. Lamb as well.
Posted on 3/9/15 at 6:45 pm to Aubie Spr96
Look up Cook's Illustrated recipe for eye of round. Slice thin. It's awesome.
Posted on 3/9/15 at 6:46 pm to Aubie Spr96
chuck roast
Posted on 3/9/15 at 6:52 pm to Lester Earl
Good for debris. Doesn't slice well
Posted on 3/9/15 at 7:12 pm to Lester Earl
quote:
chuck roast
I like to pot roast this for my roast beef po boys.
Posted on 3/9/15 at 7:13 pm to LSUballs
quote:
Good for debris. Doesn't slice well
only way to go
Posted on 3/9/15 at 7:15 pm to Martini
quote:
An eye of round is ok but I prefer the top round or a steamship round
Always wanted to buy and roast a steamboat round. Not sure what I'd do with one (heck of a lot of beef), but I love the transition from seared to rare you get with each slice.
Posted on 3/9/15 at 7:18 pm to MeridianDog
Yeah they weigh about 40 lbs but I have done a couple for get togethers and they will fit in my oven. Nice presentation as well.
I like to cook a shoulder clod too. The only place I have ever seen this is in Lockhart Texas and man it's good. It is basically the whole chuck.
I like to cook a shoulder clod too. The only place I have ever seen this is in Lockhart Texas and man it's good. It is basically the whole chuck.
Posted on 3/9/15 at 7:23 pm to LSUballs
Top round/Bottom Round or Sirloin tip cooked med rare and sliced super thin with a meat slicer. Eye of round is okay but I find it way too lean and it's hard to cook it long enough to develop much flavor without overcooking it.
Posted on 3/9/15 at 7:39 pm to Aubie Spr96
Baltimore Pit Beef with extra horseradish. I love roast beef poboys but there is plenty of room in my heart for pit beef.
Posted on 3/9/15 at 7:53 pm to Aubie Spr96
This recipe uses a rump roast and the meat turns out very tender after being cooked in a crock pot.
French Dip
French Dip
Posted on 3/9/15 at 9:14 pm to Aubie Spr96
Reverse sear to medium rare and slice really thin.
Do the au jus as you see fit.
Heaven on earth.
Do the au jus as you see fit.
Heaven on earth.
Posted on 3/10/15 at 12:17 am to Aubie Spr96
I prefer rump or sirloin tip. Eye of the round is too lean for my taste.
I slice thin after it's been refrigerated for easier slicing.
I slice thin after it's been refrigerated for easier slicing.
This post was edited on 3/10/15 at 12:18 am
Posted on 3/10/15 at 8:12 am to Aubie Spr96
No need to reinvent the wheel...your local Arby's beefcarver will sell you a roast.
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