Blair P. Houghton > wrote in
:

> jmcquown > wrote:
>>I've had a recent occasion to make roast beef; a lovely rib roast
>>which I studded with garlic and patted with freshly ground black
>>pepper. Most of the leftover beef was securely wrapped and frozen.
>>However, I sliced some of it very thinly for use in sandwiches, using
>>thick toasted sourdough buns and au jus for dipping.
>
> Rib roast is extremely tender, so I find it doesn't stand
> up to paper-thin slicing the way ham or pastrami does.
> You end up with a ball of beef mush in the middle of
> your sandwich. (I hate explaining this to the "authentic"
> delis in Phoenix.)
>
> --Blair
> "I'd kill for a real pastrami sandwich."

Have you tried te pastrami at Chompie's?

Wayne