ROAST BEEF SANDWICH! QUICK AND EASY
INGREDIENTS:
2 tbsp butter
1 small sweet onion
1 jar Heinz beef gravy
1 cup water to loosen gravy
onion powder
garlic powder
black pepper
seasoned salt
red crushed pepper
deli sliced roast beef
garlic butter with parsley
provalone cheese
creamy horseradish sauce
kaiser roll
Tri Tip Sandwich With Horseradish Sauce Recipe
How to cook a tri tip How to make a horseradish sauce recipe
Now here is a Po' Boy that is pure money! One bite of this and you will know exactly what I mean!
You can buy a 22.5 Weber One Touch Gold grill, identical to the one I'm using in this video from Amazon.com by clicking this link
You can order these fantastic GrillGrates, like I used in this video from Amazon.com by following this link
Ingredients
French bread 4 Small (Each 6 inch Lng)
Olive oil 6 Tablespoon
FOR SAUCE
Mayonnaise 1⁄2 Cup (8 tbs) (Duke's)
Prepared horseradish 1⁄2 Cup (8 tbs)
Sour cream 1⁄2 Cup (8 tbs)
Ground horseradish 1 Tablespoon
Lemon juice 1 Teaspoon
Kosher salt 1⁄2 Teaspoon
Freshly ground black pepper To Taste
Minced garlic 1⁄2 Teaspoon
FOR JUS
Garlic 2 Clove (10 gm), roughly chopped
Shallots 2 , roughly sliced
Extra virgin olive oil 2 Tablespoon
All purpose flour 1 Tablespoon
Brandy 1⁄4 Cup (4 tbs)
Demi glaze 1⁄4 Cup (4 tbs)
Low sodium beef broth 3 Cup (48 tbs)
Worcestershire sauce 1 Tablespoon
Kosher salt To Taste
Unsalted butter 1 Tablespoon, cold, straight from the refrigerator
FOR TRI TIP
Tri tip steak 3 Pound
Kosher salt To Taste
Cracked black pepper To Taste
Cayenne pepper 2 Tablespoon
Garlic powder 2 Tablespoon
Directions
GETTING READY
1. Prepare sauce by mixing together mayonnaise, prepared horseradish, ground horseradish, sour cream, lemon juice, kosher salt, freshly ground black pepper and minced garlic together. Keep the horseradish sauce in the refrigerator to chill.
2. Prepare the grill for cooking the steak.
MAKING
3. Heat extra virgin olive oil in a sauce pan, saute garlic and onions until the onios start to caramelize, roughly about 7-8 minutes.
4. Add all purpose flour and blend it well. Pour in some good brandy and deglaze the pot with it. Add demi glaze and mix it in. Drop in low sodium beef broth. Simmer the jus well and finally add worcestershire sauce to the jus.
5. Season with kosher salt and then strain the jus. Discard the solids and bring the jus back to heat. Drop in butter and cook until it is well dissolved and leaves a sheen. Set it aside.
6. Season the tri tip with kosher salt, cracked black pepper and cayenne pepper all over. Spread garlic powder evenly over the steak.
7. Place the steak over indirect heat on the grill.
8. Insert the probes and cook until the meat comes to an internal temperature of about 130 F. Flip the steak somewhere midway.
9. Pull the steak when the internal temperature comes upto 130 F. Place it on a foil and wrap it up. Let it rest for sometime, and let the internal temperature rise.
10. Place some grill grates over the grill. Put the steaks over the grates when the internal meat temperature reaches upto 140 F.
11. Sear the steaks on both sides and set them aside.
12. Rub olive oil over french bread and toast them on the grill.
ASSEMBLING
13. Spread some sauce over top and bottom of french bread. Dip the meat in the jus and place it on the bottom half of the french bread. Cover with crusty french bread top.
SERVING
14. Arrange Po Boys on a platter and serve.
Things You Will Need
Aluminium foil
Grill grates
Recipe Summary
Difficulty Level: Medium
Dish: Sandwich, Beef Steak
Servings: 4
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Easy to Make Horseradish Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make a simple Horseradish Sauce. So easy in fact, you might have all the ingredients right now. This Horseradish sauce pairs perfectly with the Prime Rib video that I posted just a few days ago. Also to make an amazing coleslaw! Let me know what you think in the comments below.
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Roast Beef & Horseradish Sandwich Recipe
Roast beef and horseradish sandwich made with slices of roast beef, hot horseradish sauce and a spoonful of mayonnaise to reduce dryness.
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#sandwich #recipe #beef #food #horseradish
BEEF ON WECK (The Absolute KING of Roast Beef Sandwiches)
The roast beef on weck sandwich is a true champion. Simple, well-executed ingredients come together to create what I'm calling the king of roast beef sandwiches. $20 off your first box with Shaker & Spoon:
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FILLET KNIFE:
BOOS BLOCK CUTTING BOARD:
PLASTIC CUTTING BOARD:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
INSTANT READ THERMOMETER:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
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RECIPE
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Kummelweck Roll:
▪125g or 1/2c warm water
▪3g or 1tsp instant yeast
▪35g or 2 1/3Tbsp sugar
▪75g or 1/2cup russet potato (roasted & mashed)
▪50g or 3 1/2Tbsp butter, melted and cooled
▪300g or 1 3/4c AP flour (11.7% protein)
▪5g or 3/4tsp salt
▪egg wash (1 egg, whisked)
▪flaky salt (for topping)
▪caraway seeds (for topping)
Add water, yeast, sugar, mashed potato, butter, flour, and salt to bowl of stand mixer fitted with the dough hook attachment. Mix on low for about 3min or until dough starts to come together. Increase speed to high for about 6 more minutes.
Transfer dough ball into a bowl tuck and turn dough as shown @1:13 to build additional strength. Cover and allow to sit in a warm place to rise for 90 minutes.
After 90 minutes, split dough into roughly 6 100g balls.
Shape buns as shown @5:34 and place onto a sheet tray lined with oiled parchment. Cover buns and allow to proof for 60-90min.
Brush buns with egg wash and sprinkle generously with flaky salt and caraway seeds. Bake at 400F/204C for 15min until golden brown.
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Easier Roll:
▪Nice store bough kaiser rolls
▪8g or 1Tbsp cornstarch
▪220g or 1c water
▪flaky salt
▪caraway seeds
Whisk together water and cornstarch, bring to a simmer and cook until thickened. Brush liquid over store bought buns and top with flaky salt and caraway seeds and warm for 5 min in 400F/200C oven.
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Beef:
▪8lb/4kg beef knuckle roast (or another lean cut from back end of cow)
▪Neutral oil (canola, avocado, grapeseed, etc)
▪Salt
▪Black Pepper
Preheat oven to 550F/287C. Clean meat by removing any silver skin or excessive fat from the outside.
Line sheet tray with foil and place wire rack on top. Place meat on top of that rack. Rub neutral oil all over exterior of meat. LIBERALLY season all sides of meat with salt and pepper.
Load meat into oven to sear the outside for 15-20min. Remove roast from oven and lower oven temp to 300F/148C. Carefully remove foil from bottom of the sheet tray (or you can transfer the meat to a clean sheet tray if you prefer. Load meat back into the oven and cook for about 2 hours.
When done, the center of the meat should read about 120F/48C & the outer part of meat should read 135F/57C. Tent with foil and allow to rest for at least 30 min.
I recommend using a fileting knife to slice beef as thinly as possible by hand, VERY CAREFULLY. Watch your hands/fingers. Cut down any pieces of meat that are too thick.
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Au Jus:
▪30g or 2Tbsp butter
▪20g or 2 1/2Tbsp ap flour
▪500g or 2 1/8c beef stock
▪15g or 3tsp worchestershire
▪3g or 1tsp beef bouillon paste (i like Better than Bouillon brand if you can find it)
Preheat sauce pan over medium heat. Melt in butter. Once bubbling, add flour, and whisk to combine. Cook for 20-30 seconds. Once beginning to take on color, add in about 100g or 1/5th of the beef stock. Whisk until smooth and simmering before adding the rest of the stock, worchestershire, and bouillon paste. Bring to a boil then reduce heat to low and reduce for 10 min. Remove from heat while you finish the meat.
To fortify the jus more, scrape the drippings from the bottom of the roasting tray and pour into the jus base. Salt to taste if needed. Heat over low to warm as needed.
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Horseradish Sauce:
▪100g or 1/2c mayo
▪75g or 1/3c sour cream
▪100g or 1/3c prepared horseradish (refrigerated preferred)
▪1g or a small pinch of salt
Blend ingredients until smooth!
#roastbeef #beefonweck #bestroastbeef
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Homemade roast beef sandwich #shorts
Roast beef, horseradish sauce, caramelized onions, watercress