Roast Beef For Cold Cuts Recipes

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ROAST BEEF FOR COLD CUTS RECIPE



Roast Beef for Cold Cuts Recipe image

Provided by Eyeleen

Number Of Ingredients 4

Roast Beef - however many pounds you want
Kosher salt
Pepper
Montreal Steak seasoning, etc. - whatever you like

Steps:

  • Prehat the oven to 500 degrees Line a sheet pan or roasting pan with foil Put a roasting rack in the pan so the foil is under the rack and set aside Quick rinse the roast and pat it completely dry Drizzle the meat with a little olive oil - enough to coat completely but no thickly Rub the oil on all sides Add the pepper, montreal steak seasong, garlic powder, onion powder, whatever you like Rub it onto the roast and rub it in as much as you can Don't miss the ends and underneath Sprinkle all sides with kosher salt Put the roast on the rack Put it into the 500 degree oven Roast at 500 degrees for 20 minutes only Drop the temperature to 300 degrees Cook at 300 degrees for another 30 minutes At 126 degrees with the meat thermomenter, it's medium rare Once out of the oven, it should have a nice brown crust Loosely tent a piece of foil over the meat and let it rest about 20 minutes Slice it across the grain Slice as thin as you can - inside should be a lovely rosy pink for medium rare

THE BEST ROAST BEEF FOR SANDWICHES



The Best Roast Beef for Sandwiches 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

Categories     dinner, lunch, roasts, sandwiches, main course

Time 6h45m

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, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams

COLD ROAST FILLET OF BEEF



Cold Roast Fillet of Beef image

Categories     Roast     Buffet     Beef Tenderloin     Chill     Gourmet

Yield Makes 8 Servings

Number Of Ingredients 3

a trimmed 3- to 3 1/2-pound fillet of beef, tied, at room temperature
parsley sprigs for garnish if desired
cucumber horseradish sauce andcurried yogurt sauce as accompaniments

Steps:

  • Preheat the oven to 500°F. Pat dry the fillet and season it with salt and pepper. In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130°F for medium-rare meat, and let it cool to room temperature. The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley. Serve the beef with the sauces.

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