Monday, March 1, 2010

Deli-Style Roast Beef

I've been a little too busy for my own good lately, and haven't written anything new in about a month. But I have been making some good things in the kitchen, and with my smoker, and need to tell you about a few new things I have done lately.

I thought that making deli-style roast beef involved rocket-science knowledge, based on the prices that you see in the stores. This was SO easy, SO good and SO much cheaper than at the deli. I think the secret to this is cutting the meat across the grain and slicing it thin. My meat slicer helps with the thin slices, but if you have a good knife and can keep a steady hand, I think you can get good roast beef slices too.

So far I have found that eye-of-round is probably the best cut of beef to use, with bottom-round roast a close second. Eye of round is a straight-grained, very lean cut of beef and can be found fairly cheap. Bottom round is similar with not as straight of grain and a bit more fat, but just be choosy when picking one out at the store and get one with as little fat as possible.

I didn't take any pictures when I used eye of round, this is two pieces of bottom round

I first seasoned it with freshly-cracked pepper and a bit of salt. Next I baked it at 500 degrees for the first 25 minutes or so. Then I turned the oven down to 350 degrees and baked it until my meat thermometer showed an internal temperature of 130 degrees, the temperature taken in the thickest part of the meat. 130 degrees will give you medium rare meat.

After it reaches the desired temperature, remove it from the oven and tent it with some foil and let it rest for 30 minutes. Now slice it across the grain and very thin.

I've been giving one-pound freezer bags of this away to friends and they have LOVED it. I have too! Add a little horseradish and/or spicy mustard on a good bread and you will love it too.