Roast Beef
A Classic no Matter the Bread
The history of the roast beef sandwich is not attributed to a specific origin or individual. Instead, it has evolved over time as a popular culinary creation enjoyed by many.
The concept of using roasted meat in sandwiches can be traced back to the ancient practice of using bread as a vessel to hold various fillings. However, the specific combination of roast beef and bread as a sandwich is believed to have developed in the United Kingdom and the United States.
Thick Roast Beef... A Tradition
In the United Kingdom, roast beef has long been associated with traditional British cuisine. It was a common meat choice for Sunday dinners and special occasions. The tradition of serving roast beef with Yorkshire pudding and horseradish sauce is well-known in British culinary history. It is likely that the concept of using leftover roast beef slices in sandwiches emerged as a way to enjoy the meat in a more casual and portable form.
In the United States, the roast beef sandwich gained popularity in the early 20th century, particularly in cities like New York and Philadelphia. Delicatessens and sandwich shops began offering roast beef sandwiches as part of their menu offerings. The simplicity and deliciousness of thinly sliced roast beef served between two slices of bread made it a convenient and satisfying option for busy workers and lunchtime meals.
a plump Briton
James Gillray, French Liberty – British Slavery , December 21, 1792, MMA 1976.602.26
misplaced ideals of liberty
A ragged Frenchman warms his feet by a feeble fire, dining on raw scallions and live snails. Starving but deluded, he claims Liberté has made France a land of abundance. Nearby, a plump Briton enjoys beef and ale, griping about taxes. Gillray contrasts France's chaos—marked by food shortages and radical san-sculottes—with Britain's relative stability at the close of 1792, shortly before King Louis XVI’s execution. The Frenchman’s grotesque figure embodies both Paris's suffering and the revolutionaries’ misplaced ideals of liberty.
Here is a great spot to run a slide show of Beef
The roast beef sandwich also became associated with specific regional styles. For example, in Philadelphia, the "Philly cheesesteak" emerged, which is a variation of the roast beef sandwich with thinly sliced beef topped with melted cheese, onions, and peppers. The sandwich has become an iconic symbol of Philadelphia cuisine.
Over time, the roast beef sandwich has evolved with various regional and cultural adaptations. It has become a staple in many sandwich shops, delis, and fast-food establishments around the world, often featuring different types of bread, toppings, and condiments to suit local tastes.
Your butcher
Léon Augustin Lhermitte , Interior of a Butcher, 188, Etching CMA 1978.134
Roast beef sandwiches can be incredibly delicious for several reasons:
- Flavorful Roast Beef: Roast beef is typically seasoned and slow-cooked, resulting in tender, juicy, and flavorful meat. The slow cooking process allows the beef to develop a rich taste and enhances its natural flavors, making it a delicious filling for sandwiches.
- Versatility: Roast beef sandwiches offer a wide range of possibilities when it comes to toppings and condiments. You can personalize your sandwich with ingredients like lettuce, tomatoes, pickles, onions, cheese, sauces, and spreads, tailoring it to your taste preferences.
- Textural Contrast: A good roast beef sandwich provides a pleasing combination of textures. The softness of the bread complements the tenderness of the meat, while the crunchiness of fresh vegetables or pickles adds a satisfying contrast. This interplay of textures adds to the overall enjoyment of the sandwich.
- Hearty and Filling: Roast beef sandwiches are often substantial and satisfying, making them a great option for a satisfying meal. The combination of protein from the beef, carbohydrates from the bread, and additional nutrients from the toppings can make for a well-rounded and fulfilling eating experience.
- Nostalgia and Comfort: For many people, roast beef sandwiches evoke feelings of nostalgia and comfort. They can remind you of homemade meals, family gatherings, or childhood memories. The emotional connection we have with certain foods can enhance our perception of their deliciousness.
Cuts of Beef
public domian
To make roast beef for sandwiches, you can follow these general steps:
- Select the Cut of Beef: Choose a cut of beef that is suitable for roasting, such as top round, bottom round, eye of round, or sirloin tip. These cuts are lean and work well for sandwich fillings.
- Season the Beef: Season the beef with salt, pepper, and any additional spices or herbs you prefer. You can use a simple seasoning blend or get creative with flavors like garlic, thyme, rosemary, or paprika. Rub the seasoning mixture evenly over the entire surface of the meat.
- Preheat the Oven: Preheat your oven to around 325°F (165°C) to 350°F (175°C).
- Roasting: Place the seasoned beef in a roasting pan or baking dish and insert a meat thermometer into the thickest part of the meat, making sure it doesn't touch any bones. Roast the beef in the preheated oven until it reaches your desired level of doneness. The cooking time will depend on the size of the roast and the preferred level of doneness, but as a general guideline, it may take around 20-30 minutes per pound (450 grams) of meat.
Here are approximate internal temperatures for different levels of doneness:
- Medium-Rare: 130°F (54°C) to 135°F (57°C)
- Medium: 140°F (60°C) to 145°F (63°C)
- Medium-Well: 150°F (66°C) to 155°F (68°C)
- Well-Done: 160°F (71°C) or above
Thick Cut Beef
To make roast beef for sandwiches, you can follow these general steps:
- Resting and Slicing: Once the roast beef reaches the desired temperature, remove it from the oven and let it rest for about 15 minutes. This resting period allows the juices to redistribute within the meat, resulting in a more tender and flavorful roast. After resting, slice the roast beef thinly against the grain to ensure tenderness.
- Assembling the Sandwich: Choose your preferred type of bread or roll for the sandwich. You can lightly toast or warm the bread if desired. Layer the thinly sliced roast beef on the bread and add any desired toppings and condiments, such as lettuce, tomato, cheese, onions, pickles, mayonnaise, mustard, or horseradish sauce.
- Enjoy: Your roast beef sandwich is now ready to be enjoyed! Serve it alongside some chips, a side salad, or any other accompaniments you like.
Remember, these steps provide a general guideline, and you can adjust them according to your preferences and the specific recipe you are following.
Horseradish
Henry Munson Lyman, Horseradish, from The Book of Health, 1898 Courtesy of Science History Institute
What do you like on your Roast Beef? Horseradish of Course
Preparing horseradish involves transforming the raw root into a usable condiment or ingredient. Here's how to do it:
Ingredients:
· Fresh horseradish root (available at grocery stores or farmers' markets)
· Vinegar (white or apple cider vinegar works well)
· Water
· Salt
· Optional: Sugar
Tools:
· Vegetable peeler
· Knife
· Grater or food processor
· Airtight jar for storage
Steps:
1. Clean the Root:
a. Rinse the horseradish root thoroughly under cold water to remove dirt.
b. Use a vegetable peeler to remove the outer skin.
2. Chop the Root:
a. Cut the peeled root into small chunks to make it easier to grate or process.
3. Grate or Process:
a. By Hand: Use a fine grater for a smooth texture. Be aware that grating releases strong fumes—ventilate the area.
b. With a Food Processor: Place chunks into a food processor and pulse until finely ground.
4. Add Liquid:
a. Transfer the grated horseradish to a bowl or leave it in the food processor.
b. Stir in white or apple cider vinegar (about 2–3 tablespoons per cup of grated horseradish), 1 tablespoon of water, and a pinch of salt.
c. If you prefer a milder flavor, add the vinegar immediately. For a spicier result, let the grated horseradish sit for 2–3 minutes before adding the vinegar.
5. Adjust Flavor:
a. Taste and adjust. Add a small pinch of sugar if you want a slightly sweeter flavor.
6. Store:
a. Transfer the prepared horseradish to an airtight jar. It will keep in the refrigerator for up to 4–6 weeks.
Tips:
· Work in a well-ventilated space; the fumes can be intense and may irritate your eyes and nose.
· Wear gloves if you have sensitive skin to avoid irritation from the horseradish juices.
Beers and Beers w/ Whiskey
Pairing beer with a roast beef sandwich.
It depends on the sandwich's preparation, toppings, and sauces, but here are four versatile options that complement the rich, savory flavors of roast beef:
- Amber Ale: Why it works: Amber ales have a balanced maltiness with caramel and toasty notes that harmonize with the roasted flavors of beef while their mild bitterness cuts through the richness. Examples: Fat Tire Amber Ale, Bell’s Amber Ale.
- Porter: Why it works: Porters have roasted malt flavors with hints of chocolate and coffee, which pair beautifully with the deep, savory notes of roast beef, especially if the sandwich includes gravy or au jus. Examples: Founders Porter, Samuel Smith's Taddy Porter.
- IPA (India Pale Ale): Why it works: The hoppy bitterness of an IPA contrasts with the fattiness of beef and adds a refreshing, citrusy zing that enhances bold flavors, especially with tangy condiments like horseradish or mustard. Examples: Dogfish Head 60 Minute IPA, Sierra Nevada Pale Ale.
- Brown Ale: Why it works: Brown ales offer nutty, malty, and slightly sweet flavors that complement the meat’s umami character and balance any salty or smoky elements in the sandwich. Examples: Newcastle Brown Ale, Rogue Hazelnut Brown Nectar.
For a more adventurous pairing, consider experimenting with stouts or even a saison for a creative twist!
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