How To Make Perfect Deli-Style Roast Beef At Home
HTML-код
- Опубликовано: 13 июн 2024
- Get 10% Off Your Own Meater Block Wireless Thermometer Here: meater.store/ButcherWizard
10% off coupon code that will auto apply at checkout to any full priced items (MEATER 2 Plus excluded) and won't stack on any other discounts/promos/sales. The code is good for one per customer, US only and expires 12/31/24.
___________________________________________________________
In this video, I will show you how to make perfect deli-style roast beef at home. The perfect roast beef sandwich awaits. You want to start with the right cut of meat. The sub primal cuts of the round work the best for roast beef. After you cook it to a perfect medium rare you want to let it completly cool in the refrigerator. After that, slice it open a meat slicer and you are ready to make your sandwich.
____________________________________________________________
Butcher Wizard knife collection is now available:
We have a 6” boning knife and a 10” Breaking Knife.
Check them out at butcherwizardshop.com
--------------------------------
Here are some of the tools I used in this video
Meat Slicer Used in This Video:
www.amazon.com/dp/B08X27LXYC/r...
I am a part of the Amazon Associates Program. If you click the link and make a purchase I will receive a small commission at no additional cost to you.
__________________________________________________________
If you liked this video check out this one next:
How to make deli style turkey at home:
• I Saved $10 Per Pound ...
__________________________________________________________
If you are a brand or company and you are interested in sponsoring a future video, contact Brandon at brandon@butcherwizard.com
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service using these links I may receive a small commission. There is no additional charge to you. Thank you for supporting the channel so I can continue to provide great videos every week. 
Хобби
Cooked the roast yesterday and chilled it overnight. I use a Neco meat slicer. $12.64 roast and I put enough in the freezer for 20 sandwiches.
I put a 6.5 lb eye of round in the oven for deli beef just an hour ago and then this video popped up on my feed! we do a 24 hour dry brine, then thyme and mushroom powder for seasoning. we also put lard or lamb/beef fat on top to melt and cover the surface of the meat while it cooks. so convenient to portion and freeze and pull out to use anytime. we get whole eye of round for 3.50 a pound. definitely beats retail deli prices .
Save some for me! 😜
I've done similar on the past, but using Sous Vide, I've actually found you can get it too tender using sous vide. Haven't done it in a while, think I need to.
@@franciet99And me too!
This is NOT the type of meat for carnivore. Fat is number one. High fat low protein. High protein spikes insulin. People need to stop promoting leaner cuts of meat for the carnivore diet. The presenter and those responding need to get informed and start holding presenters accountable for sharing false information.
@@minimalisthypnotist2691I do not recall this being specified for a carnivore diet.
I just did a deli roast beef last week but did a sous vide cooking instead of oven cooking. It was my first experiment into this arena with a rump roast @ 133 degrees F for 40 hours. I have a low end deli slicer but with that, the meat was absolutely perfect. Had a number of good roast beef sandwiches and a French Dip dinner off of it. Went with rump because it was on sale. Next time, I'll try a round roast and see how the cuts compare.
I followed your advice. I bought the round roast and roasted it in my Ninja Foodi grill yesterday. I received my meat/bread slicer from Amazon a few days ago. I set it up ready to go this afternoon. The roast has been in the fridge over night and all morning. I tested the slicer on my homemade raisin bread first and it was AMAZING ! I cleaned off the slicer and got the roast out. I wish I could post a picture. WOW ! I love it ! So much that I bought a pork roast and a turkey breast (thanks to you, I bought the one with bone in and I’ll follow your directions to take out the bones. The boneless at Walmart was $13 total. With bone in, it was $2.15 per pound. It’s a little over 2 pounds. Can’t get turkey breast in the deli for that inexpensive.) I have the pork roast in the oven right now. I’ll get it to temperature, let it cool down for the hour you recommend and put it in the fridge overnight. The turkey will be roasted tomorrow or Saturday. You’ve created a monster ! I even posted all this on FB with the pictures ! Whether or not it’s cheaper which obviously it is, I’m have a GREAT time doing this ! It’s my new hobby ! Thanks again !
I've tried making roast beef for sandwiches in the oven and in my smoker, and both were very good, but the best method I've tried is sous vide. It takes longer, but the superior flavor and texture is worth the extra time. If you want the smokey flavor, cook it in the sous vide, chill it, then smoke it, then chill it again and slice it.
You make it look so easy! Thanks for the great vid.
Happy I found you,best Chanel in the meat world. Can't wait to chop my first chuck
Same slicer ... love it. Does great sliced potatoes also!
This is the vid I've been looking for
Me 3
I did this .. came out perfect. Added Thyme and Rosemary to the seasoning mix.
Brilliant! I was thinking of doing it sous vide.
Been watching you all day catching up
I have one of the big boys at my house and yes it is heavy and a pain in the butt to clean, but man I love it!
Old school Hobart?Sweet!!
Your videos have inspired me. I bought a cheap slicer on Amazon last year. Roasted beef, Turkey and pork. Just bought two pork loins on sale for $1.99 a pound.
Used a 2.5 lb. top round. Medium well. Great video!
Another great video! I appreciate your expertise and how it allows us to cheat the system
I was trying to look this a few days ago. Suddenly, here's this video!
Most outstanding!!!
We recently got a meat slicer - not the brand you are highlighting, but a very similar model. My husband was buying porcetta at a local deli for $8 per 200g (we're Canadian). I have been making Spam for years now, tho I feel no urgent need to slice it, but I also make bacon and formed ham. So pork is covered. I have been thinking we should branch out to beef, so this is a great start. One question: Can I freeze the sliced meat, or would it be better to slice what we can go through in a couple of days and leave the rest whole and frozen. BTW, I checked out your slicer on Amazon. With import duties and shipping it's about what I paid. Also, yours comes with an extra serrated blade. That's what sold me. The bread my husband likes best got to $5.79 per loaf. Even he agreed that was getting ridiculous. I make a sandwich loaf he likes, but of course it has to be sliced. That is not a problem anymore. Thanks for the vid. I think you said you made turkey loaf. I'm going to check that out next.
You the man! Thanks
new subscriber here, I'm actually doing this today! nice work!
Delicious!
Would love to do this just need a meat slicer
Thanks Brother
What temp did you cook it too??
Nice job 👍
I am waiting for this video to blow up. Your carnivore video has over a million views. That's comforting to me!! I have already watched this video but am back today for the slicer info and the meater.
Stopped by costco after work today. One of the things I picked up was eye round to do exactly this with for next week's lunches
I'd like to give this a try. Can you tell me what the internal temp of your roast beef was when you pulled it out of the oven? I might sous vide the roast beef since my oven cooks so unevenly. Thanks. I've learned so much from watching your videos.
I love this! Could you do a video on butchering a beef 1/4" trim inside round? Or lead me to a video you already did? Thanks, love your content and have been applying it in my kitchen. Got the Meat Your Maker #32 1.5hp grinder with foot pedal.
We love ours.
Let me give you a little tip. Under your slicer. Lay a sill pad or under each foot, a pot holder. It will slide around less than on your cutting board.
Do you place the cooked roast in the fridge covered (wrapped) or uncovered?
You want to cover it so it won't dry out.
Looking.
It looks like we have the same meat slicer. What setting did you settle on?
I live in the NE, I the winter it’s hard to use my infrared grill due to the cold climate, it makes it hard to grill.
Where did u get that cooking pan with wire grade?
Would that be a good idea to cook my Rib Eyes in the oven with?
If not, what do you recommend? Ty, Russ
How about using eye round????
I do the same thing, just buy the whole round from Costco, and smoke it on my smoker. Makes the best roast beef. Even better if you wait for Costco to have it on sale!
Cook these things, sous vide and you get a very consistent done this that’s super tender. Easy to slice hot or cold. Just look up sous vide beef, round eye round on RUclips and you’ll get directions.
I started doing my own deli roast beef. I've used eye of round, top round, and I just did a sirloin roast on Monday. The eye of round was ok. Top round was better and the sirloin was unbelievable!
I was thinking about trying a tenderloin. I'm waiting for it to go on sale because I don't want to pay $25/lbs. But if I can get a tenderloin on sale for $15/lbs which is what deli roast beef costs, I'm thinking it would be really good, as it is very lean. My only question is if it would hold up to being sliced thin since its so tender already?
Just placed my order for the meat slicer on Amazon. They have a $30 off coupon.
Ross: What's Joey's favorite food?
Monica: Sandwiches!!!
Maybe I missed it, but you talk about the 3 lbs being in the oven for an hour and a half. But for all the talk about temperature measuring devices? You never said what internal temp you had when you pulled the beef.
I'm thinking you prolly had it at 130 Deg F when you pulled it. I'd like to try this, I've done top round before but it still wasn't as good as deli.
I'm thinking I could get that internal beef to 110 Deg F, and inject butter and salt into it. Or do a 24 hour dry brine.
Well I tried it yesterday. But I used a sirloin roast 'cause Costco doesn't sell top or bottom round and the sirloin cap roast only cost me $7 / lb.
I salted, peppered, and garlic powdered it and let it sit in the fridge for a day and then smoked it in an Big Green Egg smoker at 250 Deg F for 20 minutes and they cooked it at 350 for about an hour. Internal Temp when I pulled it was about 125 Deg F. Put the roast into the fridge overnight like you said and the next day I had no problem using an ordinary knife to cut that into thin slices.
IT WAS DELICIOUS !!!
Was at the store yesterday, I have a german meat slicer this thing is a work horse, so Im at the deli and I dont want a sandwich, I just want a hunk of roast beef, freaking $150 bucks, that just for the beef, screw that, I have a komado big joe, I seen all sous vide stuff, but Im going low and slow with mesquite lump charcoal, cant wait to try this.
I have an idea for a video. How about slicing your own cheese steak meat. You dont have to call it a "philly", because I am pretty sure no one around me (Philly suburbs) uses rib eye for their cheese steak sandwiches. Select the meat, slice it, cook it and eat it. The packs of "shaved beef" around here are expensive and they dont specify what meat it is. Thanks for the entertainment. Keep up the great work.
Costco has what they call shabu it's New York sliced then it's usually 9 or $10 a pound. When I buy a whole New York strip I run it through my slicer and make my own it's about the same price so whether you want to do the work or not just by it
I really enjoy the videos, but I implore you to get a lapel mic. :) For a channel with 180K subs (at present time), your audio needs to be better. LOL
I hate roast beef but i love pastrami 🤷♂️
Im doing both as to make a roast beef pastrami with provolone cheese.
Did I miss something? You're pumping a tempeture meter but don't see that you said what internal tempeture you cooked it to??
you have to think that the butchers or stores that makes fresh roasts in house has to factor in costs to make those things and cost of people to cook and slice the food, so they might be going for the cheaper items like you are and charging 3 or 4 or even more just to cover the cost, but i do understand where you are coming from that it is easier to make your own at home so that you know the quality and what goes into the finished product.
Sous vide....only way to go..but enjoy your video's
Not if you care about nanoplastics.
LOL..Then you better not shop ...everything in the meat departments are wrapped in plastic@@d.fenestrator9529
I get the biggest round roast I can get, roast it this way, have a nice roast beef dinner with mashed potatoes and gravy, refrigerate the leftovers overnight, next morning run my thinnist chef knife across the steel a few times, then slice the leftovers real thin (it doesn't have to be pretty) for sandwiches.
If there's leftover mashed potatoes and gravy I have the option of a diner-style hot open face roast beef sandwich.
You mean... no slicer necessary?
@@alert1006 No. My thin chef knife is a slicer.
Looks great but buying a $118 meat slicer makes those first sandwiches super expensive. Do you think that a butcher or supermarket would slice cooked meat that I brought into the store? (Basically, I'd cook and chill it and they would slice it)
highly unlikely they'll put your 'mystery meat' on their slicer. 118 is about as cheap as you can go on a slicer. I have a Waring slicer that was around 100-120 and it sucks. If you could get a used restaurant slicer that's not way too heavy, and you have a place to store it, that would be ideal (although that might start around $200-250).
It has a $30 coupon right now. $88 is a lot more doable.
I thought it has to be at 275f or 250f low and slow?
I always go real low, like 225 until I hit 110 internal. then I crank the oven up to 500 and when it hits 120 internal, I pull it out and tent it under foil. Carry over takes it to right around 135 + or - a couple degrees. Ends up with a nice crust and coast to coast pink in the middle. IF you ever feel like its going to overshoot your target temp by a lot during the rest, a good trick is after resting for 10 min or so, then just cut it in half. You might lose a little bit of juice, but it definitely will not dry out, and it just about instantly stops the carry over cooking.
What temperature did you pull it out at to make it "medium" ?
He said it was a 3 pound roast that he cooked for an hour and a 1/2 at 325°
@@SALFXEF I was asking about the meat temperature, not the oven temperature. What the meat thermometer would have shown when he pulled it.
@@UncleMac51 I know what you were asking but that was the best information that We have. I would suggest buying a 3 pound roast and cook it for an hour and a half at 325° and take the temperature
@@SALFXEF I know you are providing information that doesn't answer the question. I suggest that you just not respond next time you don't know.
@@UncleMac51 how rude It's people like you that are the reason people don't want to help anybody anymore you are the degradation of society gfy
Great video, as usual. But you need a mic in the worst way. Your sound is off.
No meat slicer? Reasonable to do with a 10" knife?
You can definitely slice it with a nice sharp 10" carving knife, or even a chefs knife if its a smaller diameter cut like eye of round for instance. Just go slow. It's not going to be as slow or consistent as a slicer, but good enough for sandwiches.
@@tdtommy196 Thanks. I'll have to give the thin slice thing a go.
Way cheaper and non of the terrible additives.
Growing up on sandwiches I won’t eat fire supper
I wonder how good it would be smoked
been there done that. It's awesome!
@@tdtommy196 any tips?
@@Truckerdaddy I use a Weber kettle. I use my baskets to make a direct and indirect side. That lets me throw a half chimney of fully lit charcoal in, with the vents closed almost all the way, and I get a nice steady 250-275 temp. I throw on 1 chunk of pecan. You don't need a lot of wood. Pecan, red, white or post oak, cherry, or hickory are all great. Pecan IMHO is the best because it's subtle. You don't want a ton of smoke taste. You will want a digital thermometer if you don't have one. I use a Walmart one, I think it's expert grill? It has 4 probes. I stick one in the meat, and I ball up some foil and poke it with the other probe and plop that down on the grates on the indirect side so I know the grill temp. I let the meat cook indirect to 110. Then I pull it off, add some more charcoal, and open the bottom vent. Keep the lid off for a few min to get that sucker nice and hot. Then I throw the meat back on the indirect side. Cover with all the vents wide open. You should now be at like 450 degrees at the grates. Cook til it hits 120 internal. Then pull the meat out and tent it loosely under foil for at least 30 min. That should get you to 135ish internal. If you think it's going to get up over 140, just untent it and cut it in half. The carry over cook will stop. You should get coast to cost pink. You may or may not see a slight smoke ring just under the crust. Either way it will have a noticable smoke flavor. Again, you need to be stingy with the wood. Too much smoke will make it taste like crap. Been there, done that! A lot of people finish it with a direct sear instead of on the indirect side. That's fine. It's a better crust that way, but I like to use fresh herbs in my rub, and they burn if I do that. So if you just do like salt and pepper or a BBQ rub, feel free to sear it instead.
some creamy horse radish on that bad boy Mmmm
The Virgin Jack Scalfani versus The ultra Chad Butcher Wizard
How I make it is dry brine overnight kosher salt and let it rest over night. the next day I cover in herb compound butter, and smoke it on my smoker till 125 degrees ferinhieght and let rest overnight. I then slice it.
Can you tell me how to make "herb compound butter"? I'd love to do it how you do it. Because its too expensive now to afford what stores are charging, so I am going to learn how to do this at home for my family. Thank you.
Melt butter and add in herbs like rosemary, thyme, garlic cloves, and fresh crack black pepper. Then poor into small container wrapped in plastic and let harden. While it is melted is when I cover the beef round. You can use the hardened compound butter for up to a week if kept wrapped or you can freeze to store longer. @@PoeLemic
Yes, this is an incredibly wise video to make at this time. It's just got to expensive for Middle Class families to pay what stores trying to charge. THus, we are learning how to make things and cook things at home by ourselves. So, stuff like this helps us learn how to do it and not be forced to pay whatever the companies are trying to make us pay. Because most of us are just doing are best to be hanging onto the lower end of the middle class now with all this inflation and all things increasing in price.
TIME FOR ITALIAN BEEF MADE AT HOME!
My one food for the rest of my life would be tacos.
Lol. Didn't mention the internal temp of cooked product
The other problem with grocery store roast beef...to much "fake" flavors, tastes too "chemically". I've use eye round, Sam's Club around here $4.58/lb. Liberally salted, a bit of oil, maybe pepper, or garlic if you want, sous vide for 24 hours, 131 degrees. Used for dinner one night then deli style after. YUMMY! No more deli roast beef for us.
Which meat slicer did you purchase from Amazon please
he's providing the link underneath the video.
Meat slicer is a pain to clean is the problem
I just may buy a slicer and try this. Prices for all lunchmeats are getting ridiculous, and god forbid if you ask the deli person to slice it thin, they look at you like you have two heads.
Suction cups don’t work on a cutting board, my friend!
Would like to understand corned beef hash. Not the stuff in the can.
My father bought that temperature probe. I don’t like it, it has poor range. I prefer ThermoWorks products.
Why not break down a top round subprimal for this video? Maybe you have already done one on breaking down a top round subprimal and I missed it? Anyway I just picked up a top round subprimal from chef store for 2.49 a lb. Much cheaper than the roast you did in this video. Yes I know prices vary by area but I think it could have been done cheaper saving more $$$.
home cooked food is not only cheaper but healthier and safe for your health.
Dude, I dig your videos. But, for the love of God, buy a lav mic. The sound is terrible.
So where's the sandwich you promised?
Hand shave with a proper fillet or butcher’s knife.
Buying a slicer is on my to-do list. Why do you put stuff on the cutting board? Am I being too whatever when I see things like the slicer on the board? Or are you using 2 boards and through the magic of movie-making it just looks like one?
Also, what happened to seeing the R-B sandwich? And about how much (weight-wise) did you use for it? And in future videos, feel free to round up to the whole dollar. No one is going to call you a liar if you say it cost $20 / pound and the label reads $19.99. Besides, in some states, South Dakota for example, it's subject to the sales tax, so it will go over that value. Anyway, it all looks good. Keep up the good work.
I don't know where you live, but in my grocery store deli counter i get cajun roast beef sliced fresh and very pink medium rare for $9.49/lb and the Boar's Head version is only $1.50 more. You getting ripped off!!!
If you make it yourself, it's half that price.