Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Roast beef for National Sandwich Day

Jerry Stratton, October 30, 2019

Sandwiches are not made by bread alone. And this roast beef recipe is a very simple way of making meat for your sandwiches.

Servings: 6
Preparation Time: 2 hours, 30 minutes

Ingredients

  • 3 pounds boneless sirloin tip
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • ½ teaspoon crushed dried red pepper
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • 1 bay leaf

Steps

  1. Put the roast in a shallow container just big enough to hold it.
  2. Mix the remaining ingredients and pour over the roast.
  3. Cover in the refrigerator for three hours or overnight, turning occasionally.
  4. Drain; reserve marinade.
  5. Roast in a dutch oven or other stovetop-safe pan (see next step) at 325° until done, about 1 ½ hours, basting after thirty minutes and then thirty minutes later.
  6. Remove from pan and reduce marinade/juices to about a quarter cup on the stovetop, as desired. Pour over roast.

Sunday is National Sandwich Day. So far I’ve been focusing on breads for National Sandwich Day, but what’s a sandwich without something to go between? A good sliceable roast beef is high sandwich cuisine, and I’ve recently discovered a great, simple recipe for it using what is (for now, anyway) a reasonably priced cut, sirloin tip.

This recipe is attributed to Mrs. M. H. Webber of Seabrook, Texas, in the Holiday volume of the Southern Living Cookbook Library. It is a very simple recipe and produces great results. The first time I made it, I overcooked the roast and it was still amazing.

After an hour and a half I check the temperature, and as long as it’s 160° in the center, it’s done.

Roast beef is a hearty flavor, and can handle a hearty bread. In this case, I’m using a seeded rye from the fourth volume of Donna Rathmell German’s Bread Machine cookbook series. If you don’t have it, any rye will do; the seeds are anise and fennel in addition to the caraway that is probably already in your rye recipe.

They say in the Mediterranean that the best accompaniment to a meal is the wine that was grown near to the ingredients. As you can see in the photo, the perfect accompaniment to this sandwich is cheap Texas beer. Happy eating!

Brandywine beef

The first time I made this, I overcooked it to about 190 degrees. It was still amazing. There’s a lot to be said for recipes that are difficult to screw up.

Roast Beef Sandwich

Mustard, tomato, jalapeño, red onion, roast beef, red bell pepper, cheddar cheese on seeded rye.

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