I had a open face roast beef sandwich today at one of my client's
restaurant. It was so tender. I do not have as good luck with my roasts.
Many of mine have come out tough, except a rib eye roast that was melt in
your mouth tender. I notice that a lot of the roasts have very little
marbling, versus that rib eye roast. What kind of cut of beef makes a good
roast, and how is the best way to cook it? How long? Temp? Covered or
uncovered? In standing water? Any marinating to tenderize? I have meat
thermometer, and one that is on tines to check for temperature.

Help appreciated.

Steve

On Thu, 8 Jan 2009 22:40:03 -0700, "SteveB" >
wrote:

>I had a open face roast beef sandwich today at one of my client's
>restaurant. It was so tender. I do not have as good luck with my roasts.
>Many of mine have come out tough, except a rib eye roast that was melt in
>your mouth tender. I notice that a lot of the roasts have very little
>marbling, versus that rib eye roast. What kind of cut of beef makes a good
>roast, and how is the best way to cook it? How long? Temp? Covered or
>uncovered? In standing water? Any marinating to tenderize? I have meat
>thermometer, and one that is on tines to check for temperature.

I like round roast for sandwiches because you get large slices of
nice, lean meat. Cooked in the crock pot, it becomes quite tender.
Here's the recipe for seasoned roast beef sandwiches that Chatty Cathy
was just talking about. You can make plain roast beef sandwiches by
skipping the seasonings. Could be cooked slowly in a dutch oven, too.


* Exported from MasterCook *

Italian (Chicago) Beef Sandwiches

Recipe By :Carol Peterson
Serving Size : 12 Preparation Time :0:00
Categories : Beef Crockpot
Sandwiches Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups beef broth -- (14.5 oz. can)
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes

Heat olive oil in skillet; brown the roast on all sides. Place roast
in large crockpot. Combine broth and remaining ingredients; stir
well. Pour over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into
a storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large
saucepan. Pour strained broth over meat, and cook gently until heated
through.

Serve meat slices, piled high on toasted crusty rolls, with heated
broth for dipping.

Optional: Provolone cheese; giardiniera, pepperoncini, or banana
peppers.

Cuisine:
"American - Midwest"

- - - - - - - - - - - - - - - - -

NOTES : "We love the stuff- it's gotta have pepperoncini! There are
only 3 of us, so I often have leftovers...I freeze the meat in the
juice, and then whem I make a giant pot of spaghetti sauce, I add
it...it adds excellent flavor!: merryb on January 7, 2009

--
Change "invalid" to JamesBond's agent number to reply.

In article >,
"SteveB" > wrote:

> I had a open face roast beef sandwich today at one of my client's
> restaurant. It was so tender. I do not have as good luck with my roasts.
> Many of mine have come out tough, except a rib eye roast that was melt in
> your mouth tender. I notice that a lot of the roasts have very little
> marbling, versus that rib eye roast. What kind of cut of beef makes a good
> roast, and how is the best way to cook it? How long? Temp? Covered or
> uncovered? In standing water? Any marinating to tenderize? I have meat
> thermometer, and one that is on tines to check for temperature.
>
> Help appreciated.
>
> Steve

http://www.beefitswhatsfordinner.com/
Check the Types of Cuts link on the left.
The big lean roasts (rump comes to mind) are best cooked on the rare
side and sliced thin. They have recipes on the site ‹
http://www.beefitswhatsfordinner.com...e.aspx?id=1451 is an herbed
rump roast ‹ roasted in an open pan. Overcook them and they're tough,
though I think some use them for pot roasts (covered, liquid added).

All that marbling is what makes the meat juicy and moist and wonderful.
Those cuts are prohibitively expensive for my plebeian tastes except for
special occasions. (Rib roasts, boneless or bone in, are what come to
mind.)

The website is one of several sponsored by the National Cattlemen's Beef
Association. Some interesting reading. Good luck.

What kind of cut makes a good roast depends on your preferences. I like
chuck for pot roasts with lots and lots of carrots in the pan (onion,
celery, potatoes, too). Makes for good gravy for two-days-later's roast
beast hash. My husband also likes a roast beast sandwich spread made
with chopped beef, onion, celery. Moistened and bound with mayo. I'll
also use leftover pot roast for open-face sandwiches with gravy atop or
simply chunks of it reheated and served with mashed potatoes and gravy.
Husband likes to heat leftover pot roast in barbecue sauce.

Lots of options.

When we dine out I usually order prime rib so I can have leftover for
breakfast -- steak and eggs, hash brown potatoes. Oh, yeah!
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article >,
"SteveB" > wrote:

> I had a open face roast beef sandwich today at one of my client's
> restaurant. It was so tender. I do not have as good luck with my roasts.
> Many of mine have come out tough, except a rib eye roast that was melt in
> your mouth tender. I notice that a lot of the roasts have very little
> marbling, versus that rib eye roast. What kind of cut of beef makes a good
> roast, and how is the best way to cook it? How long? Temp? Covered or
> uncovered? In standing water? Any marinating to tenderize? I have meat
> thermometer, and one that is on tines to check for temperature.

It's kind of confusing. The word "roast" actually means to cook over
high, dry heat. Unless your client has a very expensive restaurant,
it's likely that the meat for your sandwich was not really roasted.
There is a cooking method called "pot roast" that has nothing to do with
roasting, it uses low, moist heat over a long period to tenderize cheap
cuts of meat.

--
Dan Abel
Petaluma, California USA

On Jan 9, 9:14*pm, Dan Abel > wrote:
> In article >,
>
> *"SteveB" > wrote:
> > I had a open face roast beef sandwich today at one of my client's
> > restaurant. *It was so tender. *I do not have as good luck with my roasts.
> > Many of mine have come out tough, except a rib eye roast that was melt in
> > your mouth tender. *I notice that a lot of the roasts have very little
> > marbling, versus that rib eye roast. *What kind of cut of beef makes a good
> > roast, and how is the best way to cook it? *How long? *Temp? *Covered or
> > uncovered? *In standing water? *Any marinating to tenderize? *I have meat
> > thermometer, and one that is on tines to check for temperature.
>
> It's kind of confusing. *The word "roast" actually means to cook over
> high, dry heat. *Unless your client has a very expensive restaurant,
> it's likely that the meat for your sandwich was not really roasted. *
> There is a cooking method called "pot roast" that has nothing to do with
> roasting, it uses low, moist heat over a long period to tenderize cheap
> cuts of meat.
>
> --
> Dan Abel
> Petaluma, California USA
>


Anybody here eat "Beef on Weck" ? It's native to upstate New York and
is cut thinly from a big medium to medium rare roast. The "Weck" is
for Kummelweck" a crusty roll like a Kaiser but with coarse salt and
caraway seed on top. The bun is moistened but not dipped with jus.
Comdiment of preference is horseradish.

Lynn in Fargo
preparing to make these for a friend who misses them

Lynn from Fargo wrote:
> On Jan 9, 9:14 pm, Dan Abel > wrote:
>> In article >,
>>
>> "SteveB" > wrote:
>>> I had a open face roast beef sandwich today at one of my client's
>>> restaurant. It was so tender. I do not have as good luck with my roasts.
>>> Many of mine have come out tough, except a rib eye roast that was melt in
>>> your mouth tender. I notice that a lot of the roasts have very little
>>> marbling, versus that rib eye roast. What kind of cut of beef makes a good
>>> roast, and how is the best way to cook it? How long? Temp? Covered or
>>> uncovered? In standing water? Any marinating to tenderize? I have meat
>>> thermometer, and one that is on tines to check for temperature.
>> It's kind of confusing. The word "roast" actually means to cook over
>> high, dry heat. Unless your client has a very expensive restaurant,
>> it's likely that the meat for your sandwich was not really roasted.
>> There is a cooking method called "pot roast" that has nothing to do with
>> roasting, it uses low, moist heat over a long period to tenderize cheap
>> cuts of meat.
>>
>> --
>> Dan Abel
>> Petaluma, California USA
>>
>
>
> Anybody here eat "Beef on Weck" ? It's native to upstate New York and
> is cut thinly from a big medium to medium rare roast. The "Weck" is
> for Kummelweck" a crusty roll like a Kaiser but with coarse salt and
> caraway seed on top. The bun is moistened but not dipped with jus.
> Comdiment of preference is horseradish.
>
> Lynn in Fargo
> preparing to make these for a friend who misses them

I had it in the Buffalo area. That seems to be the only place in NY
state I've seen it.

"SteveB" > wrote in message
...
>I had a open face roast beef sandwich today at one of my client's
>restaurant. It was so tender. I do not have as good luck with my roasts.
>Many of mine have come out tough, except a rib eye roast that was melt in
>your mouth tender. I notice that a lot of the roasts have very little
>marbling, versus that rib eye roast. What kind of cut of beef makes a good
>roast, and how is the best way to cook it? How long? Temp? Covered or
>uncovered? In standing water? Any marinating to tenderize? I have meat
>thermometer, and one that is on tines to check for temperature.
>
> Help appreciated.
>
> Steve
>
There's only one cut, standing rib roast with ribs 9-12. Slather the cut
ends with bacon fat. Roast in oven starting on high and then turning oven to
300-325F to internal temp.. of 125F. Let stand while you make the Yorkshire
pudding in a warm place. Even the thought of it makes me hungry. The problem
is that standing rib prices have hit the ceiling in the SF Bay Area, as much
as $20/lb.
Cheers,

Thery

SteveB > wrote:

>I had a open face roast beef sandwich today at one of my client's
>restaurant. It was so tender. I do not have as good luck with my roasts.
>Many of mine have come out tough, except a rib eye roast that was melt in
>your mouth tender.

You've answered your own question -- you want a rib roast.
Slightly different from a rib roast is a short loin roast,
which I have bought recently from Whole Foods. They
call it a "New York roast" as it is the section normally
cut into New York steaks. It seemed leaner, so possibly
better for sandwiches, and just about as good.

Steve

Janet Wilder > wrote:

>Lynn from Fargo wrote:

>> Anybody here eat "Beef on Weck" ? It's native to upstate New York and
>> is cut thinly from a big medium to medium rare roast. The "Weck" is
>> for Kummelweck" a crusty roll like a Kaiser but with coarse salt and
>> caraway seed on top. The bun is moistened but not dipped with jus.
>> Comdiment of preference is horseradish.

>I had it in the Buffalo area. That seems to be the only place in NY
>state I've seen it.

The long-gone, much-missed Chestnut Street Bar and Grill in San
Francisco had this one (as well as decent wings, when they were
relatively uncommon in the Bay Area. Actually, decent wings
are still relatively uncommon here...)

Steve

On Sat, 10 Jan 2009 10:10:55 -0600, Janet Wilder wrote:

> Lynn from Fargo wrote:
>> On Jan 9, 9:14 pm, Dan Abel > wrote:
>>
>> Anybody here eat "Beef on Weck" ? It's native to upstate New York and
>> is cut thinly from a big medium to medium rare roast. The "Weck" is
>> for Kummelweck" a crusty roll like a Kaiser but with coarse salt and
>> caraway seed on top. The bun is moistened but not dipped with jus.
>> Comdiment of preference is horseradish.
>>
>> Lynn in Fargo
>> preparing to make these for a friend who misses them
>
> I had it in the Buffalo area. That seems to be the only place in NY
> state I've seen it.

someone mentioned it here before, and i had to google it. it does sound
tasty.

your maryland pal,
blake