Deli-Style Roast Beef

Cook like a genius
with tips from
chef & teacher
Keith Schroeder
Chili and
Coffee–Rubbed
Eye of Round
THIS MONTH’S LESSON
The BesT
p h o t o g r a p h y: r a n dy m ayo r ; f o o d s t y l i n g : b l a k e s l e e W r i g h t g i l e s ; p r o p s t y l i n g : c i n dy b a r r . p o r t r a i t : r a n dy m ayo r ; s t y l i n g : l i n d s e y l o W e r
Deli-Style
Roast Beef
D
eli-counter roast
beef is often laden
with salt, and the
flavor of the meat
gets lost in briny
translation. In the main recipe
here, bold ingredients blanket
the exterior of a lean but flavorful cut—eye of round. You’ll get
a spice-rubbed, almost charred
flavor that highlights rather than
overwhelms the sandwich. Te
variation is a spruced-up beef
tenderloin for ritzy, open-faced
presentations—ideal for parties.
A high-temperature start
forms a good-looking crust,
while the lower temperature
taper allows an edge-to-edge,
rosy eye that will delight fans
of a straight-ahead roast beef on
rye. Be sure to use a probe thermometer rather than relying on
time references alone, which are
merely guidelines. Te flatter the
roast, the quicker it will cook.
Find one with a consistent diameter for the most even result.
Turn
The
page
for recipe
s c a n p h o t o s , s av e r e c i p e s . s e e p a g e 6 .
Atlanta chef Keith Schroeder’s
first cookbook, a collaboration with
Cooking Light, comes out this fall.
m a R C h 2 0 1 4 c o o k i n g l i g h t 81
Go bold with the rub—you’ll
be slicing the meat thinly.
ChILI aND
COFFEE–RUBBED
EyE OF ROUND
Hands-on: 15 min.
Total: 10 hr.
Chilling the meat overnight and
slicing it thinly the next day for
sandwiches gives the spice rub
more time to flavor the meat.
The beef tenderloin variation,
with its overnight chill, is a great
make-ahead dish for parties;
serve on toasted baguette with
horseradish sauce and arugula.
1⁄
4
2
2
2
11⁄2
11⁄2
4
cup grated yellow onion
tablespoons instant
coffee granules
teaspoons grated
orange rind
tablespoons fresh
orange juice
tablespoons chili
powder
teaspoons kosher salt
garlic cloves, grated
1 (2-pound) eye-of-round
roast, trimmed
1. Preheat oven to 475°.
2. Combine the first 7
ingredients; massage
mixture evenly onto roast.
Place roast in a small
roasting pan; bake at 475°
for 20 minutes, turning
after 10 minutes.
3. Reduce oven temperature to 300° (do not
remove roast from oven);
bake an additional 30
minutes or until a thermometer registers 120°.
Remove roast from oven,
and place on a cutting
board or work surface. Let
rest at room temperature
for 30 minutes.
4. Wrap roast in parchment paper, then in plastic
wrap, and refrigerate for
8 hours or overnight.
Cut into very thin slices
for sandwiches.
SERVES 8 (serving size: about 3 ounces)
CaLORIES 148; FaT 3.6g (sat 1.2g, mono
1.5g, poly 0.1g); PROTEIN 25.6g; CaRB
1.8g; FIBER 0.2g; ChOL 64mg; IRON
2.2mg; SODIUm 439mg; CaLC 11mg
sTeps To
success
mustard-Tarragon
Beef Tenderloin:
Replace the coffee with 2
tablespoons dry mustard,
and the chili powder with
11 ⁄2 tablespoons brown
sugar. Omit orange juice;
decrease salt to 1 teaspoon.
Replace eye-of-round
roast with a 2-pound beef
tenderloin roast, trimmed.
After beef cooks and rests
for 30 minutes, roll it in
1⁄
4 cup chopped fresh tarragon. After refrigerating,
cut into very thin slices for
hors d’oeuvres.
SERVES 12 (serving size: about 2 ounces)
CaLORIES 111; FaT 4.3g (sat 1.6g);
SODIUm 190mg
gIVE IT a RUB
spread the coffeespice mixture on the
roast, massaging it
into the meat.
BE PaTIENT
Wrap the cooked,
cooled roast, and chill
it overnight for a big
flavor payoff.
ThINk ShaVINgS
slice the lean roast
as thinly as you
can for the most
tender bites.
mustardTarragon Beef
Tenderloin
82 c o o k i n g l i g h t m a R C h 2 0 1 4
s c a n p h o t o s , s av e r e c i p e s . s e e p a g e 6 .