I mentioned a couple of days ago that I like slicing my own roast beef rather than buying it the deli. Here’s part 2 of that roast.
This is the slicer I borrow from my father-in-law whenever I’ve got a hunk of meat to slice.
I worked in a restaurant in college that served a lot of sandwiches. Which means we had the big slicers you see in the deli. I miss my big slicer.
Before slicing beef, you need to trim off most of the fat. Otherwise it will get pulled into the blade instead of slicing cleanly.
This roast was a little too wide for the little slicer, so I cut it in half. The other problem with little slicers like this is that they pull the meat in unevenly. I ended up turning the beef over after every second slice to keep it even.
I had a little company once everyone heard what I was doing. Harpo was getting close until Ana came in on the stilts. (That’s him in the background.) He gets skittish around the stilts for some reason, I’m not quite sure why. Anyway, she couldn’t wait until I was done.
I’m glad I cut the beef in half, because this pile was more than enough for dinner. And as soon as you slice it, the beef starts drying out. It’s best to only slice as much as you’re going to need.
They were out of kaiser rolls, so we ended up with these instead. Close enough. A little home-made mayonnaise, some horseradish sauce, a bit of kosher salt and a slice of provolone. No, not swiss. I prefer provolone. You don’t like it, go make your own sandwich. (Sorry, I’ve had to defend that choice once or twice.)
And that’s it.
You know it’s good when you never even get a plate and just eat standing over the stove. What do you make that never makes it out of the kitchen?
12 Comments
O my, roast beef and horseradish! Funny just this afternoon I was weeding around my horseradish plants noting their little leaf sprouts starting while telling “Chuck” to be quiet! It was his dinner time with his constant mooing I was thinking of my dinner time in the future!
Lanny, can you get chuck to just eat the horseradish? Maybe that way you won’t need to add it to the sandwich later.
Oh yum, yum, yum!
Ali @ A Cosy Life
Roast beef + Horseradish = Thing of Beauty. I don’t know how you managed to stop slicing and eating.
SecretBiscuit
That looks SOOOO good! I’m all about some provolone too and don’t care for swiss so I’m with you on that one.
Ali, yes yum.
Craig, that pile was a lot larger before managed to stop and pick up the camera.
April, I’ll save the swiss for the corned beef.
Oh I’m laughing now, now I see why my google reader was telling me you had a new post when clearly you did not! Too funny. Yes, no I will not allow Mr. Chuck to come into my garden to eat my horseradish! Because he would and every thing else also. He would eat it that way I am sure but he would not eat it if you handed it to him. Mr. Dirt taught him to be leary of anything but grain from the hand of the farmer man.
A truly noble sammich! I miss the big deli slicers we had at the restaurants–used for everything from slicing meats and cheese to thin slices of fruit for “carpaccio” to lacy thin slices of ciabatta to brush with oil and crisp in the oven for a salad garnish.
Lanny, I just realized what his name is. That is so wrong.
Jenni, come on! I’m already missing it and you have to remind me all the other stuff I used to use if for. Shredded lettuce, tomato slices, julienned meat and cheese for the chef’s salad. Yeah, I looked for excuses to use it.
Um, sorry Drew. I got carried away. Didn’t mean to rub salt in the wounds
Oh..Drew. I’m stalking this place now.
On the provolone note – I’m so glad I am not the only one who really doesn’t use that. Provolone is one of my favourite cheeses. I cannot eat Swiss for some reason as my stomach reacts. I WILL do this recipe. It looks so yummy!
-Kim
Kimberly, I sometimes get swiss because that’s what you’re “supposed” to have with corned beef and a few other things. But I really prefer provolone on just about everything.