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How to Make Deli-Style Roast Beef Lunch Meat - Ultimate Roast Beef Sandwich
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- čas přidán 6. 08. 2024
- How to Make Deli-Style Roast Beef Lunch Meat - Ultimate Roast Beef Sandwich
This is how to brine cure a beef roast, cook it low and slow with a bit of smoke; then slice that beef paper thin to make the ultimate home made deli style roast beef sandwich. We cooked this roast beef low and slow on the Yoder pellet grill to impart a slightly smokey flavour to this super juicy Deli-Style Roast Beef Lunch Meat - Ultimate Roast Beef Sandwich.
Ingredients:
2L water
100g coarse salt
50g brown sugar
10g (1 Tbsp) cracked black pepper
2 bay leaves
5 mL (1 tsp) hot pepper flakes
5 mL (1 tsp) onion powder
5 mL (1 tsp) garlic powder
2Kg (4 Lb) sirloin tip roast (or any lean roast)
Method:
Prepare the brine by heating ½ the water and dissolving in the salt and spices.
Pour the heated liquid into the reserved cool water, and chill.
Place the roast in a ziplock bag or glass container and cover with the brine.
Make sure the roast is fully submerged and place in the fridge overnight.
Remove the roast from the brine - discard the brine - and dust with cracked black pepper.
Place uncovered in the fridge to dry out for a couple hours.
Setup your smoker with your favourite wood at around 275ºF. **
Cook until an internal temp of around 125ºF (for rare) is reached.
Remove from the smoker and chill before slicing thin.
**You can cook this in your oven for the same time and temperatures.
Roast Beef Internal cook temperatures:
RARE - Cool red centre - 125°F / 52°C
MEDIUM RARE - Warm red centre - 135°F / 57 C
MEDIUM - Warm pink centre - 145°F / 63ºC
MEDIUM WELL - Slightly pink centre - 150°F / 66°C
0:00 How to Make Deli-Style Roast Beef Lunch Meat - Ultimate Roast Beef Sandwich
0:45 How to brine a roast beef How to brine a beef roast
1:19 Perfect salt & water ratio for a brine
3:42 How long do you brine a roast beef
5:23 How to smoke a roast beef on a pellet grill
6:17 Slicing home made deli beef
7:06 Making the ultimate roast beef sandwich
#LeGourmetTV #GlenAndFriendsCooking
Thanks for watching Everyone! *tell us in the comments what kind of deli meats you'd like to see us make.* Full recipe in the description box.
You bought that roast from Loblaws, didn't you? I've got one of those in my freezer, this is perfect timing!
I’d love to see you make the ciabatta rolls to go with the deli meat sandwiches :)
Oh also, salami!! Would love to see some Hot Hungarian or Sopressa 😁😁
I like your style
Capocollo (also called Coppa), also called Gabogool if you're a Soprano!
I make a lemon garlic chicken recipe that is based off of Chef John, and (skin and bones removed) it works really nicely sliced cold in sandwiches the next day.
Am I the only weirdo disappointed that they didn’t take a bite of those sandwiches? 🤷♀️😅🤣
That's my one beef with this video...
@@ooorgh yeah it made me almost have a cow
I was like wait no one tried it other than his little pieces... I wanted to know Jules Opinion, I have grown to rely on her opinion so I know he did a good job... LOL
@@RedRacconKing Yeah it put me in a right moo'd
Lol.. video starts... first line and I’m like “beef lemonade??”
Lol... I did the same! Haha
innovative new brine replacement
I like how Glenn wasn't bothered with the other measurement conversion, the shrug was like "you use it, you figure it out".😂😂
I too struggled with buying a meat slicer then a friend said ‘yes it takes up space and you’ll only use it a few times a year, but when you do you’ll be glad you have it’! Then for several years I bought whole deli meat roasts and sliced meat for my kids school lunches, I think it eventually paid for itself when I didn’t have to pay extra for deli sliced meats.
Well of course you need a slicer! I've always wanted one myself. Makes Zero sense for me though. And please do a Pastrami!!!!!
He did Montreal Smoked meat a couple weeks ago. It’s what Pastrami wishes it was.
Pastrami would be great
It's essential to always buy at least one really high-quality knife you would be surprised how easy it is to cut meat thinly with one.
I'm on my 3rd slicer. Even though I'm now a senior living on my own, I wouldn't be without one. I use it for all kinds of things, from bulk deli meat, to cheese, to veggies like potatoes, zucchini, acorn squash, etc.
I recently realized since discovering your channel about a year ago that I haven't missed a single video. I can't say the same about any other CZcams channel I am subbed to. So, thank you! Cheers, from Nova Scotia.
Same here.
Its such a brilliant channel, ive taken so much insperation from Glen.
Yup! Only channel I have decided to support financially as well. I figure if I watch and love every single video I can spare a dollar a month. Worth many times more than that.
I finally bought a slicer and came to CZcams for a primer on how to make deli roast beef. This was perfect. Thank you.
Remember, the cost of the deli slicer is amortized by the first use, so those sandwiches may have cost $150 each, but the slicer is free from now on.
I like the way you think :D
The rationalized logic is flawless. I’m going to start applying this to more things in my life.
Here in Sweden we have a kind of roast mae form frozen meat - tjälknöl. It litterarly means frozen lump. You chuck a frozen piece of meat in the owen. When cooked, you put it in a bag/container with brine (my wife use soy sauce, pepper, garlic etcetera in the brine) for a day or so.
Out of all the expensive equipment I've seen used on cooking channels, by far I am envious of the deli slicer the most! It's such a great investment for long term sandwich making!!
Thank you for all of your awesome content! 👍👍👍
Thanks Glen for all of your awesome content and great food!
Yay, you got a deli slicer! I'm excited to see how you use it in the future. :)
Great to see all the various components come together!
Looks wonderful. I have a couple of those roasts I know buried in one of my 2 freezers. Going to give it a try. I found a used grocery store slicer so I am all set. Thanks for all you do!
I would love to get a meat slicer just because I'm a Seinfeld fan. Think of all the things you could do! Even out your heels, feed your neighbour's cat...
Marcus Couch
😂😂 I made the same comment. I bet lots of people are thinking that
Remove suspicious moles
Glen, I love your videos and I love your positivity even more. I also love that you bought a deli slicer but please be careful with this equipment. The blades are spinning so fast and are so sharp that you won't even know you're cut until you see the blood. I would suggest getting a cutting glove for using just when on the slicer. One can become careless with confidence and an ounce of prevention is a pound of cure. I just want to see you continue to do videos in one piece!
Stay awesome!
Thanks James - back in 2007 I shot a series of workplace safety ads for the Alberta government... One of them was about meat slicer safety: czcams.com/video/EMbkRZl79HQ/video.html
@@GlenAndFriendsCooking You seemed very confident with that slicer so I had a feeling you had experience. As we all know, the best tool given to us are our hands. It's a must to keep them safe especially during hands-on projects.
A very timely video. I was probably looking for one just like this while it was being uploaded/published.
I really like the new establishing shot!
Another one I have to try. Ur both awesome btw.
Omg wow!!
Love the new addition to your kitchen! My grandparents owned a Deli in Detroit in the '60s and '70s, and I spent about 6 years operating a Hobart Slicer. Please be VERY careful about cleaning it! Be safe. Great episode.
I finally got around to trying this. you are correct, the flavor is spot on with that brine. My only issue was the brine didn't penetrate as far as I wanted in about 12 hours. I'll brine it for a day minimum next time. Very good recipe sir!
A good sandwich is always good! Meat slicer is awesome because you can control the thickness. Smoked turkey make a club sandwich would be fun to watch. Thanks guys.
Thanks for posting this. I’ve always wanted to try deli roast beef. Mine never comes out that great.
I was just talking about doing this a couple days ago. Corning two one for corned beef the second pastrami then a third just roast beef. Now I shall endeavor so to do. Thanks for the inspiration.
pretty awesome
very nicely done! I plan on making this soon! New subscriber here!
Wow yummy 😋
This video is just what I was looking for. Where have you been all of my CZcams life? New subscriber here and I can’t wait to see your other content.
Many thanks.
It's 2024 and I have decided to start making my own deli meats. Thank you for this video 🎉❤❤❤
👍 Sehr gut, danke!
Oooooo!! I'm loving that meat slicer, you guys. Built-in sharpener....yes? I am so jealous..... Not only does the thing make wonderful deli slices but perfect lettuce shreds (which is my preferred sandwich lettuce.) It will slice tomatoes and onions too but I can usually do that faster (and cleaner) with my chef's knife. Oh, I'm so jealous I'm positively GREEN!
Love your show! I'm from Burlington!
4:54 It actually looks like a giant trilobite! Keep up the great videos, glad you finally got a meat slicer!
I make deli roast beef but you gave me some good ideas to try next time.
Potholders with potato and chorizo, nice!
Looks amazing! Now I just hope I have an old roast in my freezer! haha
I usually do a reverse sear on eye of round for roast beef lunch meat, but I've never tried using a brine on it, i will definitely try this. I am envious of that meat slicer, i'm in the same position where I would love one but resist buying it cause they're pretty expensive and i would only use it a couple times a year, and then you have to store it the rest of the time
man that slicer cuts so thin it only has 1 side,
K Christiansen 😂
Looks great!! I need a slicer.
Yum!
I need all your kitchen gadgets.
I'm fortunate enough to live in New York City where this is common fare, but MAN! To have one at home. Very jelly, Glen!!! Keep on making content!! (Also love to Jules ) 💜
I bought a slicer from our food club store. I paid 50 dollars on sale. It is a smaller home use one. I bought it to try out figuring hey I can risk it for that cost. It works fantastic. I use it like once a month or so. Usually to slice up leftover meats but also for cheese. When it fails ill probably upgrade to one like yours. I did that with my stand mixer too. Bought a cheap one used it enough that when it failed (plastic gears) I bought a KA and spent the big bucks.
Trying your recipe today with an elk roast. It will be interesting!
I love to make deli style roast beef sandwiches with lengths of crusty San Francisco sourdough baguettes, fresh alfalfa sprouts, good quality swiss cheese, and Duke's mayo with a splash of pepperoncini brine. Yes, I live in too sunny California. I get my roast beef sliced just this side of shredded because one doesn't generally want a slab of roast beef on a sandwich. Thanks for sharing the how-to. I would like to see how to make really good quality pastrami.
I see you often use dried bayleaves in your recipes. You should try using fresh. It is so much nicer. I buy in bulk, and they freeze very well, provided they are kept in an air free ziplock bag. Since using fresh, I will never go back to dried. It is a completely different flavour, so much more fragrant.
Looks delicious! I'd love to see a turkey deli meat btw.
I was waiting for the sandwich bite at the end =(
Hungry Michigander same😖 jipped us lmao
Same!
Blame Colin he ruined it 😥
Your like me..gotta taste the roast b4 making the sandwich..yummy...
Would die for a bologna/mortadella video....🤤
I wish I had some of this fancy equipment... Smoker... Deli slicer.... Cooling rack.
Hi my husband & I love your instructions. What kind of Deli Slicer to you have & which blade would be used for very thin slices? Thank you, Maria.
I am so glad he is using metrics that rest of the world can understand. Thanks
Commies!
hi, glen, that looks really good, I live in an apartment, and only have access to a basic non-convection oven. any idea's on how I could do this in an oven??? thank you for any suggestions.
Last night I was just thinking of getting sirloin tip and roasting it in the BBQ for sandwiches to use my new slicing machine too. Mine is not as nice as yours but did a great job with my home made bacon, next.... a brisket!
so lemonade? beef looks great!
Can't wait to try this. BTW do you mind sharing what brand slicer you have? I bought one last summer. I hate it. It is so noisy. Thank you!
Your videos are exactly what I need to stay sane while battling Kidney stones
Sympathies! Did everything come out okay?
Brand and model of the meat slicer? I want one.
ever make chipped beef for say creamed chipped beef? what kind of beef, how did you treat it ect
Looks good 👍 What is the brand and model of the slicer you bought?
What was the final Fahrenheit temperature of the meat? It looks so good. Thanks for sharing.
"Look how thin that is, see that's all surface area. The taste has nowhere to hide." -Kramer 'Seinfeld'
That was the first thing that came to my mind as well!
sliced so thin it's only got one side....
Here in norway roastbeef with mayo, red onion and salt is very popular.
Brit here! 🇬🇧😁 How would you cook that in a normal oven? And by normal, I mean my domestic gas oven? Thank you! 🙏 And thank you also for all you share - the best cooking channel on CZcams. Lucky us! 😁
Looks good. How is the remodel going? Is it done?
Hi
Thank you for this recipe. I was wondering if it will still taste like sandwich meat if I cook the roast in the oven. Do not own a smoker.
Thank you
Of course you got a deli slicer! So jealous.
Do you have like 7 storage units for all these cooking gadgets??
Hell. I must get around to building that smoker!
Glen, Did you let the meat get to room temperature before the smoker or not??
Is that a 10" Nella Meat Slicer like the model 13623? Just trying to get sense for useful size and features...
I'm going to try this but I'm still working through making the Montreal Smoked Meat you made. Still got 7 more days in the fridge for that one.
Glenn, I teally like the spoon rest you use in this video. Can you please tell me where I could purchase it. Thanks
How did your Meater do? I had trouble getting mine close enough to my phone to read it without staying outside the entire cook time. Since it runs in the 100’s frequently here, I haven’t used mine much.
Beautiful slicer! Congratulations on it! I know you will put it to good use.
This is the newest model, and it has a 'repeater' in the base station so the range is pretty good.
How's the meat slicers holding up and what brand was it? I'm looking at getting a new one.
Quick question, for the brine time you say overnight. Do you have an hour range? Did you make in the morning and then place in fridge “overnight” or was this made in the evening and then placed “overnight”? Or does it matter
Thanks!
do you think it had time to "cure" overnight ? no prague powder #3 so its not realy a cure ? trying to understand the difference well !\ tyvm !
Hi Glen, looking for the book called Ratio by who? Please let me know the author's name. Many thanks. My mouth was watering ( it's before breakfast for me). I've had a slicer for many years now. Would you consider doing a show on how to sharpen these round blades?
My brother has one of the cheaper Wal Mart ones. The Philly cheese steaks and homemade potato chips make it worth it. So good after a night at the bar.
need homemade mozzarella on that sammich ftw. 👍👍
You know that people are looking at your meat slicer and instantly thinking of Kramer.
What kind(brand) of slicer is that? Do you recommend it?
What's your recommendation on slicing technique for those of us who don't have deli slicers?
Sharp knife, cold meat, practice... If the meat is overcooked and dry it will crumble, otherwise it's not that hard. Start on smaller pieces of meat. You want to be able to slice, not chop, the meat.
Yeah, it's all about a good sharp knife and knife skills. I finally have a nice knife so I'm finding out just how bad my knife skills are 😂.
Already have my meat slicer and now onto the roast beef.
So you mention roast beef for sandwiches for a few weeks, how do you store the meat once its "cooked"?
Looked like actual authentic ciabatta. Have not seen that in a while since the mass market got a hold of it and turned it in to something different. Nice "eyes" (occhi) not like the store bought fine crumb garbage. The mustard looked great as well.
If you brined it longer would it ruin it? I was trying to get rid of that undesirable grey ring but with a roast that big it would take 4 or 5 days to penetrate that deep...
Now ya gotta do turkey
Seriously Glen, I have all of these things I think to my self that i'd like to make that someday, and you go and do it. Now I might give this a whirl, but now i'm thinking that I need a professional meat slicer to cut it.
Hi Glen. Would you use phosphate in your recipe?
Oh I would be so up for another #CocktailsAfterDark show...
You have convinced me that I need a small charcoal barbecue to smoke some meat. I really want to get away from super processed meat
Hey bud… any chance you can link that slicer, looks much better thank mine!
This looks great -- and I could do one in the meantime now that I have started the Montreal Smoked Meat journey with a whole brisket curing in the "overflow" fridge. Wish I had a deli slicer, though.
Re: Brines - I've always been curious if it makes more sense to do the base 'water' with stock for additional flavour or if it wouldn't matter at all. I think maybe the spices are too overpowering for the stock flavors to really do anything, but if I have excess stock...
Bane Williams those flavour compounds don’t diffuse like salt does, salt becomes sodium and chlorine ions in solution , these atoms are really tiny, flavours are large aromatic compound molecules that can’t diffuse through the muscle effectively like salt. And salt is most of the “flavour” in meat.