Learn how to cook lean, flavorful roast beef with these tips from Mad Delicious author Keith Schroeder.
February 18, 2014
1 of 5Photo: Randy Mayor
Making Your Own Roast Beef
Deli-counter roast beef is often laden with salt, and the flavor of the meat gets lost in briny translation. In the main recipe here, bold ingredients blanket the exterior of a lean but flavorful cut—eye of round. You'll get a spice-rubbed, almost charred flavor that highlights rather than overwhelms the sandwich. The variation is a spruced-up beef tenderloin for ritzy, open-faced presentations—ideal for parties.
A high-temperature start forms a good-looking crust, while the lower temperature taper allows an edge-to-edge, rosy eye that will delight fans of a straight-ahead roast beef on rye. Be sure to use a probe thermometer rather than relying on time references alone, which are merely guidelines. The flatter the roast, the quicker it will cook. Find one with a consistent diameter for the most even result.
2 of 5Photo: Randy Mayor
Step 1: Give It a Rub
Spread the coffee-spice mixture on the roast, massaging it into the meat.
3 of 5Photo: Randy Mayor
Step 2: Be Patient
Wrap the cooked, cooled roast, and chill it overnight for a big flavor payoff.
4 of 5Photo: Randy Mayor
Step 3: Think Shavings
Slice the lean roast as thinly as you can for the most tender bites.
Chilling the meat overnight and slicing it thinly the next day gives the rub more time to flavor the meat. This is a great make-ahead dish for parties; serve on toasted baguette with horseradish sauce and arugula. Not only is this a surefire way to impress your guests, it's a simple appetizer that everyone will love.