The great American deli classic, roasted slowly to preserve a uniform pink center and enveloped in a dark crust of herbs and black pepper. Shaved ultra thin, it brings incomparable juiciness and a perfect melt in your mouth texture for piling high on rye bread or soft buns.
Ingredients
- 1.6 kg beef top round
- 24 g additive-free kosher salt
- 12 g Madagascar black peppercorns
- 1 tbsp garlic powder
- 1 tbsp yellow onion powder
- 1 tbsp ground sweet paprika
- 1 tsp dried oregano
- 1 tbsp Worcestershire sauce
- 1 tbsp refined canola oil
Method
- Carefully pat the beef top round dry on all sides with paper towels to remove surface moisture and help the spice crust adhere.
- Coarsely crush the Madagascar black peppercorns in a mortar or with the bottom of a heavy pot to get clean, highly aromatic shards.
- In a bowl, mix the additive-free kosher salt, crushed black pepper, garlic powder, yellow onion powder, ground sweet paprika and dried oregano.
- In a small container, emulsify the refined canola oil and Worcestershire sauce, then rub this liquid mixture all over the meat to create a binding layer.
- Massage the beef with the spice and salt mixture, pressing firmly with the palm of your hand to saturate the entire surface with an even coating.
- Place the meat on a wire rack set over a baking sheet, then refrigerate uncovered for at least twelve hours to dry out the surface and allow the salt to penetrate.
- Take the meat out of the fridge one hour before cooking to temper, then preheat your oven to 230 °C on convection.
- Place the rack in the middle of the oven and roast for fifteen minutes at 230 °C, until the crust begins to brown, sizzles and releases an intense toasted aroma.
- Immediately lower the oven temperature to 110 °C without opening the door, and insert a meat thermometer probe into the center of the beef.
- Let it cook gently until the internal temperature reaches exactly 52 °C for a rare, edge to edge pink roast.
- Remove the meat from the oven, place it on a wire rack at room temperature and let it rest for forty-five minutes uncovered to stabilize the juices.
- Wrap the warm meat very tightly in several layers of plastic wrap to keep its shape, then place it in the refrigerator for at least four hours to firm up completely.
- Remove the plastic wrap and slice the meat as thinly as possible, cutting strictly across the grain of the muscle fibers with a very sharp knife or a meat slicer, to get silky ribbons ready to be layered into sandwiches.
Nutrition
Per serving
- Energy
- 295 kcal
- Protein
- 41.41 g
- Carbohydrate
- 2.56 g
- Fat
- 13.38 g
- Fibre
- 0.85 g
- Calcium
- 20.75 mg
- Iron
- 0.76 mg
- Magnesium
- 7.25 mg
