Roast Beef With Crispy Shallots

The second meat at my meat slicer party last weekend was roast beef. Roast beef is insanely simple to make at home, especially when you have a meat slicer to cut it paper thin. If you make this same exact recipe and try and cut it with a knife it is going to come out a little chewy unless you really are able to cut it very thin. Anyways, roast beef is roast beef right? Yea it was perfectly cooked and seasoned, and really fresh, but still just roast beef. What made these sandwiches truly memorable though, was the crispy shallots and hint of horseradish mayo, along with fresh baked onion rolls from a local bakery near my friends house who hosted the party.
The shallots about to go into the oven. The beautiful meat slicer is set up outside so I can enjoy the party while cutting the meats. (more photos of meat slicing action tomorrow). I first sliced the cheese for the sandwiches. Then the beef. Perfectly cooked! Roast beef sitting out in the sun may not look appetizing, but trust me, this stuff went pretty much straight from slicer to sandwich! I got these great fresh rolls from a bakery near my friends house where we had the party. Oh yea! Such good sandwiches. It's all about the shallots. Everyone grabbed their sandwiches in between lawn games and beers. One more lunchmeat post left tomorrow!
 

Roast Beef With Crispy Shallots

For:  20 Sandwiches

  • Roast Beef
  • 1 Beef Eye Round
  • Salt
  • Pepper
  • Cumin
  • Coriander
  • Paprika
  • Crispy Shallots
  • 25 Shallots
  • Butter
  • Salt
  • Oil
  • Horseradish Mayo
  • Mayo
  • Horseradish
  • Paprika

Instructions

  1. Grab an eye round of beef and season it really well. Mine had a rub of salt, pepper, cumin, coriander, and paprika. Let it sit for an hour on the counter, then put it into an oven at 350 until it reaches an internal temp or 132. Remove from the oven and allow to cool for 15 minutes. Make an ice bath and top with a sheet of plastic wrap. Put the beef onto the wrap so it sits on the ice to cool quickly. Rotate every 15 minutes to cool evenly. Wrap it up and let it cool completely before slicing.
  2. Slice a ton of shallots and toss with oil and butter. Lay on a baking sheet and cook at 350. Stir every 20 minutes and cook until evenly browned and crispy.
  3. For the mayo, I just mixed some mayo with paprika and horseradish to taste.