Roast Beef Recipe for Homemade Sandwiches
- Type
- Ham
- Level
- Easy
- Rating
- Rate this recipe
In this post I show you how you can make a roast beef yourself. With relatively little effort, you achieve a super tasty result.
I use a short “dry cure” for my version. In quotes because it’s not cured but rather pre-salted. So you should allow a little bit of lead time because before you cook it, the meat is salted and stored in the refrigerator for 24 hours.
You can eat the roast beef directly warm or like me cold and thinly sliced as a sandwich.
Here you will find the complete roastbeef recipe as a video or to read through.
Have fun and good luck making it.
Table of Contents
Roastbeef – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams |
|---|---|
| beef striploin | 1,000 g |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| coarse salt | 20 g |
| black pepper | 3 g |
| mustard (optional) | — |
The equipment to make Roastbeef
Meat thermometer
You need the meat thermometer to see what the core temperature of your meat is.
Step-By-Step Instructions
Trim the meat
Clean up the piece of meat. This means removing all excess sinew and fat.
Place on a rack
Put the meat on a wire rack.
Rest in the fridge for 24 hours
Put the meat in the refrigerator for 24 hours. Make sure that you also have something under the wire rack. The meat will lose some liquid.
Season with pepper and optionally rub with mustard
After 24 hours you can take the meat out of the refrigerator. As you can see, it has changed both color and texture. Now you can rub your meat with mustard, if desired, and then pepper it. Be careful with the pepper. Unlike salt, you can really use too much pepper in this step.
Cook in the oven at a low temperature
Cook in a 75–80 °C (167–176 °F) oven to a core temperature of 55 °C. Allow roughly 2–3 hours depending on your oven and use a meat thermometer. A lower oven temperature also works but takes longer.
Rest the meat
After the core temperature is reached, remove the meat from the oven and let it rest for about 10 minutes.
Develop roasted flavors
Now the roast beef itself is ready. Due to the inverted cooking process, however, we are now missing some roast aromas. You can achieve this either by searing briefly and hot in the pan or by grilling briefly and very hot in the oven.
Sear briefly over high heat
Oven method: Set the grill and temperature to full power and place the roast beef underneath. Make sure that you also turn the meat, so that roast aromas are created on both sides.
Pan: Preheat the pan to maximum. Add some neutral oil and sear your roast beef briefly on both sides.
Important: Every second too long will result in a “dry” gray edge. So you really need to be very sensitive here. As you can see, I had it in the oven a bit too long for my taste. Nevertheless, it was delicious.
Slice and enjoy
Your roast beef cold cuts are ready. Let the meat cool completely before slicing thinly. Try it in a sandwich with mayonnaise and fresh herbs. Enjoy! For another homemade cold cut, try mushroom sausage.
Frequently asked questions
What core temperature should roast beef reach?
What core temperature should roast beef reach?
For pink, juicy cold cuts, aim for 55 °C. This gives medium-rare beef with a good texture for thin sandwich slices once chilled. For a more cooked result, you can go to 60 °C.
How long does roast beef keep?
How long does roast beef keep?
Well wrapped in the fridge, about 2–3 days. Slice only what you need to keep the rest juicy.
Can I eat it warm?
Can I eat it warm?
Yes, serve it straight after cooking if you prefer. The 24-hour dry salting intensifies the flavor either way. My favorite is cold, thinly sliced in a sandwich.
Can I cook it sous vide?
Can I cook it sous vide?
Yes. Cook in a 55 °C water bath until the core reaches that temperature. Then sear briefly over high heat as described.
