Recipes — roast beef

Prep Time

    •    Prep and cook time: 10 minutes
    •    Yield: Serves 24

Ingredients

    •    salt
    •    pepper
    •    1 tsp balsamic vinegar
    •    1 tsp fresh thyme leaves
    •    2 tbsps extra virgin olive oil
    •    2 tbsps prepared horseradish
    •    6 ounces cream cheese (softened)
    •    1/3 cup Smucker's Blackberry Jam
    •    24 slices French bread baguette (1/4-inch thick)
    •    8 ounces roast beef (very thinly sliced deli-style)

Method

1. HEAT oven to 400°F. Place bread slices on baking sheet in single layer. Brush top side of slices with oil. Sprinkle generously with salt and pepper.
2. BAKE 7 to 10 minutes or until lightly toasted. Cool on baking sheet.
3. STIR cream cheese and horseradish in small bowl until blended. Spread on crostini.
4. TEAR roast beef into strips. Arrange on top of cheese spread. Stir jam and vinegar in small bowl until blended. Top each crostini with about 1/2 teaspoon jam mixture. Sprinkle with thyme.

This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Blackberry-Glazed-Beef-Crostini-2707556#recipeDirections

You really can't go wrong with a good roast beef sandwich. I decided to update the deli classic with a few new flourishes. But don't worry, those two hallmarks of a great roast beef sando--horseradish and mustard--won't be going anywhere.

Prep Time

    •    Prep time: 12 minutes
    •    Cook time: 18 minutes
    •    Yield: Serves 1-2

Ingredients

    •    2 tbsps mayonnaise
    •    2 tsps whole grain Dijon mustard
    •    1 tsp freshly grated horseradish
    •    ½ tsp lemon zest
    •    ½ medium red onion, thinly sliced
    •    1 cup packed baby red Russian kale or baby spinach
    •    ½ pound rare roast beef, thinly sliced (from a deli)
    •    1 rosemary ciabatta roll, split horizontally and toasted
    •    Salt, to taste

Method

1. In a small bowl, mix the mayonnaise, mustard, horseradish and lemon zest; set aside.
2. Place a small saucepan over medium heat. When hot, add the oil, onions and a bit of salt and cook, stirring often, until the onions have become very soft and jam-like, about 14 to 16 minutes. Transfer the onions to a small bowl. To the same saucepan, add the kale and sauté over medium heat until the kale begins to wilt, 1 to 2 minutes.
3. To assemble, spread the mayo mixture on the top side of bread. On the bottom half of the bread, layer the roast beef, wilted kale and caramelized onions. Top with the other side of bread, slice in half and serve.

This great family recipe is thanks to Tasting-Table Recipes at https://www.tastingtable.com/entry_detail/chefs_recipes/17246/How_to_Make_a_Roast_Beef_Sandwich.htm