Smushi 4 Roast Beef With Remoulade Horseradish And Fried Onion Recipes

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SLOW ROAST BEEF



Slow Roast Beef image

We've adapted the classic roast into a buffet-style, serve-yourself dish, with options: make a sandwich (with cornichons and horseradish sauce) if you want, or eat it up as distinct components if that's more your thing.

Provided by Chris Morocco

Categories     Bon Appétit     Christmas     Christmas Eve     Dinner     Roast     Holiday 2018     Beef     Entertaining     Sour Cream     Garlic     Rosemary     Horseradish     Winter     Buffet

Yield 8 servings

Number Of Ingredients 10

1 (4-lb.) New York strip roast, preferably prime, untied
Kosher salt, freshly ground pepper
6 garlic cloves, finely grated
3 Tbsp. finely chopped rosemary
5 Tbsp. extra-virgin olive oil, divided
1/2 cup plain whole-milk Greek yogurt
1/2 cup sour cream
2 Tbsp. prepared horseradish
1/2 tsp. finely grated lemon zest
Warm rolls and cornichons (for serving)

Steps:

  • Lightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.
  • Preheat oven to 200°F. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°F-120°F for medium-rare, about 2 1/2 hours. Let rest 1 hour (internal temperature will continue to climb to 125°F-130°F).
  • Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt.
  • Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons.
  • Do Ahead
  • Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1-2 hours before serving.

SMUSHI 4: ROAST BEEF WITH REMOULADE, HORSERADISH AND FRIED ONION



Smushi 4: Roast Beef With Remoulade, Horseradish and Fried Onion image

Rene Madsden's take on open faced smorrebrod sandwiches in small portions. Make all 4 types for a sushi style meal. (smushi is a combination of smorrebrod and sushi)

Provided by MarraMamba

Categories     Lunch/Snacks

Time 15m

Yield 1 smushi

Number Of Ingredients 7

1/2 slice of high quality rye bread, buttered
3 slices of pink roast beef (cold)
1 teaspoon remoulade sauce
1 teaspoon fried onions
1 teaspoon pickled cucumber, slices
grated horseradish
mustard, cress

Steps:

  • Cover the rye bread with the sliced roast beef and top with remoulade. On one side of the remoulade place pickled cucumbers and on the other side fried onions. Top with horseradish, cress and tomato concasse.
  • Remoulade is easy made by washing the sauce of piccalilli, chop the remaining vegetables and mix them with a good quality mayonnaise.

Nutrition Facts : Calories 196.1, Fat 7.6, SaturatedFat 2.7, Cholesterol 60.4, Sodium 152.3, Carbohydrate 7.7, Fiber 0.9, Sugar 0.6, Protein 24.1

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