How to Make Deli-Style Roast Beef Lunch Meat – Ultimate Roast Beef Sandwich
This is how to brine cure a beef roast, cook it low and slow with a bit of smoke; then slice that beef paper thin to make the ultimate home made deli style roast beef sandwich. We cooked this roast beef low and slow on the Yoder pellet grill to impart a slightly smokey flavour to this super juicy Deli-Style Roast Beef Lunch Meat – Ultimate Roast Beef Sandwich.
Ingredients:
2L water
100g coarse salt
50g brown sugar
10g (1 Tbsp) cracked black pepper
2 bay leaves
5 mL (1 tsp) hot pepper flakes
5 mL (1 tsp) onion powder
5 mL (1 tsp) garlic powder
2Kg (4 Lb) sirloin tip roast (or any lean roast)
Method:
Prepare the brine by heating ½ the water and dissolving in the salt and spices.
Pour the heated liquid into the reserved cool water, and chill.
Place the roast in a ziplock bag or glass container and cover with the brine.
Make sure the roast is fully submerged and place in the fridge overnight.
Remove the roast from the brine – discard the brine – and dust with cracked black pepper.
Place uncovered in the fridge to dry out for a couple hours.
Setup your smoker with your favourite wood at around 275ºF. **
Cook until an internal temp of around 125ºF (for rare) is reached.
Remove from the smoker and chill before slicing thin.
**You can cook this in your oven for the same time and temperatures.
Roast Beef Internal cook temperatures:
RARE – Cool red centre – 125°F / 52°C
MEDIUM RARE – Warm red centre – 135°F / 57 C
MEDIUM – Warm pink centre – 145°F / 63ºC
MEDIUM WELL – Slightly pink centre – 150°F / 66°C
0:00 How to Make Deli-Style Roast Beef Lunch Meat – Ultimate Roast Beef Sandwich
0:45 How to brine a roast beef How to brine a beef roast
1:19 Perfect salt & water ratio for a brine
3:42 How long do you brine a roast beef
5:23 How to smoke a roast beef on a pellet grill
6:17 Slicing home made deli beef
7:06 Making the ultimate roast beef sandwich
#LeGourmetTV #GlenAndFriendsCooking
welcome friends welcome back to the kitchen today’s recipe is all about how to take lemons and make lemonade so i bought this little sirloin tip roast back in january and i’m filming this in the middle of august so that was a while ago here’s what happened bought this roast had a plan for it life throws us a curveball julie and i have to get on a plane and head her to town what are we going to do with the roast we throw it into the freezer that was at the end of january we come back to toronto and that’s when kovid threw a wrench in everybody’s plan i don’t need the roast right away so i’m going to stick it back in the fridge so there’s a wrench thrown in the plan coved life changes everything goes crazy uh and i forgot about the roast then i realized the roast was still down there it’s not quite freezer burnt yet but it it needs a little bit of help so i’m going to turn it into deli luncheon meat um i’m going to brine it to bring it back a little bit and so we’re going to make the brine today and i’ve got two liters of water and i’m going to put about a liter of water into this pot now i’ve got the pot on medium high heat we want to bring it to a boil and to that i’m going to add salt so here’s the thing for a brine the only thing you really need to remember is the relationship between salt and water the ratio of salt to water and generally accepted in the cooking community the chef community the perfect brine is 20-1 20 parts water to one part salt by weight or the weight of the salt should be five percent of the weight of the water and since i’m metric i’ve got two liters of water even though i only put one liter in here just yet i’ve got two liters of water two liters of water equals two kilograms of weight because it’s one to one pretty much and five percent of two kilos is 100 grams and if you deal in that other crazy measurement system you still do it by weight the ratio is still the same but your amounts will be a little bit different that’s all you need to know and a great book to learn these ratios because every baking and most cooking recipes distill back to a ratio is get yourself michael ruleman’s book called ratio and in that are almost all of the ratios and once you know those ratios you can make any recipe you want and you can scale the recipes really easily so now that i’ve got the brine and this brine will make something that is salty enough but not too salty which is often a problem that i see with brines where they get the ratio wrong far too salty for me now comes the flavorings and you can use any flavorings that you like but today here’s what i’m going to use sugar brown sugar specifically cracked black pepper bay leaves red pepper flakes onion powder and garlic powder and those flavorings are completely up to you you could do anything you want once you get the salt water ratio it’s all fair game so i’m going to bring this up to a boil just to make sure that i dissolve all of the salt and the sugar into the water okay everything’s fully dissolved so i’m going to pour the hot liquid back into what’s left in this jug to bring us back up to two liters now i’m going to let this cool down to room temperature then i’m going to stick it in the fridge to let it chill completely before we move on to the next step the thing about a brine for me is that i often make too much or too little and today i’ve made too much but it’s not going to be a problem so i’m going to give this a stir and i’m going to scoop what i need to use into this bag where the roast is into a ziploc bag the brine that’s left over that i don’t use i’m going to put that into a mason jar and stick it in the fridge and i’ll be able to use that a couple weeks from now on another project and at this point the brine liquid is infused with all of those herbs and spices the flavor is all through the liquid so just enough liquid in there to cover the roast and we’ll zip this up squeeze out as much air as possible and i’m going to stick this in the fridge overnight so i’ll see you tomorrow okay this has been overnight in the fridge so i’m gonna pull the roast out of the brine and doesn’t that just look delicious i’m gonna get rid of this bag of brine okay so i’ve got a brine hand and i’ve got a clean hand and i just want to sprinkle some coarse black cracked pepper over top while the roast is still wet and i’m going to leave this on i’m going to put it onto a rack and back into the fridge for three or four hours just to build up that pellicle on the outside and this pepper is pretty coarse i’ve got the yoder smoker set up today with oak and we’re running at about 275 degrees fahrenheit i want to cook this fairly slowly i’ve got a meter thermometer inside so that i can cook by temperature and i really only want to take this to rare medium rare this is a piece of meat without a lot of fat marbling and if you cook it too far it could get very tough so i’m going to let this go and we’ll see what happens okay we have reached a rare medium rare temperature internal temperature so i’m gonna pull this off now i’m not gonna cut it up today i’m gonna stick this in the fridge overnight let it chill completely and then tomorrow we’re going to put this on the deli slicer and make some amazing roast beef sandwiches i got a new toy i finally got a meat slicer uh this is something i’ve wanted for a while and at the same time it’s something i’ve resisted for a while because i wasn’t sure if i needed one but now i kind of feel like i think i need one so let’s try it and see what happens oh it’s quiet that looks so good and it’s so thin the flavor’s right on this is going to make the best sandwich hey jules hey glenn hey friends jelly roast beef wow to go with so many other great things so many other great things our homemade mustard our table pickle and the pickled red onions great on a sandwich so this is um this stuff is so good slightly smoky um that peppery i saved it with the brine so it’s nice and moist and then you know slicing it thin certainly helps certainly helps slicing it thin now you did this was what what type of roast there’s a sirloin tip um so will any can you do anything sirloin chips are really lean roast like you can see there’s hardly any fat in there and it’s one of those roasts that if you cook it incorrectly it could be very dry and and the texture is not very good so i couldn’t jumping on yours yeah please so i cooked it to like a medium rare rare medium rare and slice it really thin and it just tastes amazing because it’s got great flavor it can just be a little bit tough okay pickle okay so that should be enough there we go okay a little bit of lettuce oh there we go so there you go jules thank you a few days in the making well worth it and it’s a great way to take a fairly inexpensive roast of beef and extend it for sandwiches for a couple of weeks thanks for stopping by see you again soon you
39 Comments
Thanks for watching Everyone! tell us in the comments what kind of deli meats you'd like to see us make. Full recipe in the description box.
Why didn’t you & Jules take a bite of the sandwich ? Just wondering . 🤔
Where do I find the measurements for the ingredients in the brine?
I see you often use dried bayleaves in your recipes. You should try using fresh. It is so much nicer. I buy in bulk, and they freeze very well, provided they are kept in an air free ziplock bag. Since using fresh, I will never go back to dried. It is a completely different flavour, so much more fragrant.
Do you have an induction cooktop? Does it work with a carbon steel wok?
Hey bud… any chance you can link that slicer, looks much better thank mine!
I have a meat slicer. thanks, I'll be trying this and using the meat slicer that inherited, did not buy and never use. that way the wife can't make me get rid of it. lol
6 minutes into the video and i find out you're using a fucking smoker.
Cheers mate thanks a lot.
Is there any way to get deli thin slices without a slicer? They're too dangerous and bulky. I'm not talking about the freezing method they do for cheesesteaks, I mean actual deli slices. There has to be some special knife that can.
Trying your recipe today with an elk roast. It will be interesting!
I really think that schools should teach all forms of measurement and cement it into heads while they are fresh to learn.
My mom had a slicer for years. Some would probably scream saying this but we used it for everything. Even when we wanted to chop a ton of veggies for gatherings and all that. I mean come on soap. It never killed us and I guess that is where I stand with that on so many things.
May I ask the make and model of your slicer?
Hi my husband & I love your instructions. What kind of Deli Slicer to you have & which blade would be used for very thin slices? Thank you, Maria.
Im at a bar with my gf and I didn’t know what roast beef was ty like and subscribe
Hi
Thank you for this recipe. I was wondering if it will still taste like sandwich meat if I cook the roast in the oven. Do not own a smoker.
Thank you
This video is just what I was looking for. Where have you been all of my YouTube life? New subscriber here and I can’t wait to see your other content.
Lettuce on a beef sandwich? 😢
Your like me..gotta taste the roast b4 making the sandwich..yummy…
If there's a kitchen tool that freaks me out more than a mandolin, it is the deli slicer.
The one thing about this recipe that is absolutely irreplaceable and makes this sandwich impossible to replicate without, is the deli slicer. Unfortunately it’s not just as simple as just a “cry once ($)” part of the equation. Cleaning those damn things make them very frustrating. Especially for 2 sandwiches.
I'm going to go watch some videos that use that other crazy measurement system. And don't insult me.
I finally bought a slicer and came to YouTube for a primer on how to make deli roast beef. This was perfect. Thank you.
I'm going to try this but I'm still working through making the Montreal Smoked Meat you made. Still got 7 more days in the fridge for that one.
Out of all the expensive equipment I've seen used on cooking channels, by far I am envious of the deli slicer the most! It's such a great investment for long term sandwich making!!
thx 275F internal until 145 then take it out? cool down
I finally got around to trying this. you are correct, the flavor is spot on with that brine. My only issue was the brine didn't penetrate as far as I wanted in about 12 hours. I'll brine it for a day minimum next time. Very good recipe sir!
pedo vibes
How long would the cooked meat last in the fridge?
Can't wait to try this. BTW do you mind sharing what brand slicer you have? I bought one last summer. I hate it. It is so noisy. Thank you!
What was the final Fahrenheit temperature of the meat? It looks so good. Thanks for sharing.
How's the meat slicers holding up and what brand was it? I'm looking at getting a new one.
I am so glad he is using metrics that rest of the world can understand. Thanks
Quick question, for the brine time you say overnight. Do you have an hour range? Did you make in the morning and then place in fridge “overnight” or was this made in the evening and then placed “overnight”? Or does it matter
Thanks!
What brand and model is the deli slicer?
very nicely done! I plan on making this soon! New subscriber here!
Why in the world would you not tell us how many teaspoons how many cups and so forth you made it sound so complicated that I left and I was very interested
Dude's messing with me. Says we're making lemonade, I'm like checking if I clicked the wrong video.
Too much stories not enough chefing