Recently I have had some health issues which has me paying attention to what goes into my body a little bit more.  That being said, I also like to challenge myself in creating or experimenting with new recipes.  This recipe for homemade deli style roast beef may sound crazy because why would anyone have to or want to make their own homemade deli style roast beef right?

I’ll give you a few reasons why it’s a good idea to make your own homemade deli style roast beef:

• Purchased deli meats from the deli counter are filled with salts/sodium
• Because of the salts, deli meats lose their flavor of the meat
• It was cheaper for me to buy the meat and prepare it than to buy from the deli counter (crazy right)
• I can customize my roast beef and make it to my likings

I read a lot of different recipes and options and modified a recipe to my likings, I also learned that starting off at a high temperature forms a great crust, when the temperature is reduced, it allows the meat to cook from within.  If you don’t have a meat thermometer I would recommend purchasing one as it is important to not over cook your meat.  I cooked my meat to an internal temperature of 125, even though the recipe said 120 (mainly because the recipe said to cook for 30 minutes or until temperature reaches 120 and my meat was at 120 in 15 minutes) next time I will only cook the meat to an internal temperature of 122’ish as that would be my preference in the pinkness of the meat.

Place all the ingredients in a small bowl and mix

trim excess fat off of beef

massage mixture into beef

cook for 20 minutes, flipping in between, reduce heat and cook until thermometer reaches 120 degrees

let roast beef rest for 30 minutes, then wrap in parchment paper and tightly wrap in saran wrap for 8 hours or over night

slice roast beef as thin as possible

prepare sandwich with your favorite toppings

here is my sandwich

I used arugula, tomato, roast beef and horseradish sauce for my sandwich as I find the arugula compliments the roast beef and I always love horseradish sauce.  I would omit the orange zest next time as it made the roast beef too sweet for me but outside of that modification, I would make it exactly the same way.  Remember I spent $8.00 for over 2 pounds of beef and look at what I created…you can too…let me know what your thoughts are on this recipe as I’d love to hear or see what you create!

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Thank you again ~ Patty Limatola-Tanenbaum

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