Slow-Roasted Beef Sandwich with Quick Pickles
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- Jar with lid
- Chef's knife
INGREDIENTS
- 2 pounds beef roast, such as shoulder
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon ketchup
- 1 teaspoon dried thyme
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
For the pickles:
- 1 medium red onion, thinly sliced
- 1 small hot chili pepper, thinly sliced
- 3 whole allspice berries
- 1 bay leaf
- 1 teaspoon soy sauce
- 1 tablespoon vinegar
- ½ teaspoon salt
- 1 cup boiling water
For assembling:
- 1 cup sauerkraut or homemade pickled cabbage
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Sliced rye bread, sourdough or crusty rolls
- Sliced homemade pickled cucumber
- Quick pickled onions and chili
- 1 teaspoon Dijon mustard mixed with 1 teaspoon olive oil
INSTRUCTIONS
- Rub the beef with the salt, pepper, mayonnaise, mustard, ketchup, thyme, garlic and olive oil, coating it thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- In a large skillet over high heat, sear the beef until deeply browned on all sides. Transfer to a bowl and wrap tightly, first in parchment paper, then in aluminum foil. Roast in a 480°F (250°C) oven for 30 minutes. Reduce the heat to 340°F (170°C) and continue roasting for 2 hours, until the meat is fork-tender.
- Meanwhile, prepare the pickles: In a jar, combine the onion, chili, allspice, bay leaf, soy sauce, vinegar and salt. Pour in the boiling water, seal and let sit for 30 minutes, then strain and set aside.
- In a small bowl, toss the sauerkraut with the mayonnaise. Spread mustard on each slice of bread. Layer with the cabbage mixture, warm slices of beef, pickled cucumber, onions and chili. Drizzle with the mustard and olive oil mixture. Close the sandwich and serve immediately.
FAQ
How long can I marinate the beef before it becomes too salty or mushy?
For this beef sandwich, the beef can be marinated for up to 24 hours without compromising texture. The balance of mayonnaise, mustard, and olive oil prevents the salt from drawing out too much moisture or breaking down the meat excessively. If you’re sensitive to salt or using a smaller cut, limit marination to 8–12 hours. Avoid going beyond 24 hours, as the acidity and salt may start to cure the meat rather than tenderize it, which can lead to a slightly spongy texture in the finished beef sandwich.
Can I use a different cut of beef for this beef sandwich?
Yes, other cuts can work well in this beef sandwich recipe. While shoulder roast is ideal for its balance of fat and connective tissue, chuck roast, brisket, or even boneless short ribs are excellent alternatives. These cuts respond well to long, slow roasting and yield tender, flavorful slices. Leaner cuts like top round may dry out or not shred as well. Always look for marbling and connective tissue when selecting a cut, since they help create the juicy, pull-apart texture that’s key to a good beef sandwich.
Can I skip the parchment and foil wrapping step?
It’s not recommended to skip the parchment and foil wrapping, as it plays a crucial role in moisture retention and even roasting. In this beef sandwich recipe, the parchment traps steam while the foil acts as insulation, helping to slow-cook the beef without drying it out. Leaving the roast uncovered may cause the exterior to become too tough or the inside to cook unevenly. If you don’t have parchment, you can wrap the beef directly in foil, but parchment ensures a more tender finish by preventing the meat from steaming in its own juices too aggressively.
Can I assemble the beef sandwich in advance?
It’s best to assemble the beef sandwich just before serving to maintain texture and temperature. If needed, you can prep all components in advance: slice the roast, strain the pickles, and mix the cabbage. Keep everything refrigerated in separate containers. Reheat the beef just before assembly to restore its tenderness. Bread can go soggy if layered too early, especially with sauerkraut and mustard, so toast or warm the bread before building the sandwich if preparing ahead. Final assembly should be done close to serving time to preserve the full flavor and structure of the beef sandwich.
What kind of bread works best for this beef sandwich?
Sturdy, crusty bread is essential for holding up to the juicy beef and tangy pickles in this beef sandwich. Rye, sourdough, or toasted ciabatta rolls are all excellent choices. Avoid soft sandwich loaves, which may become soggy from the mustard, mayonnaise, and cabbage. A lightly toasted slice adds structure and a subtle crunch that complements the roast. If you want something heartier, baguettes or focaccia can also work well, though they may alter the sandwich’s balance of chew and tenderness. The bread should support the filling without overpowering it in density or flavor.
