"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 02-04-2009, 10:03 AM   #1
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Deli roast beef at home?

I would like to try saving some money on things and thought I could roast my own beef and chill it then slice it up for sandwiches. I have a rotary slicer to slice it thin like at the deli but I'm not sure what cut of beef to roast to get a similar product to the deli roast beef. Any suggestions?

__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 02-04-2009, 10:07 AM   #2
Cook
 
Join Date: Nov 2008
Posts: 79
I do this with lean cuts, such as eye of round, sirloin tip, top/bottom rounds, etc. Season, cook to desired doneness, chill and slice thin. I vacuum pack my excess & freeze.
__________________

__________________
70chevelle is offline   Reply With Quote
Old 02-04-2009, 10:30 AM   #3
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Thanks. I'm headed to the store this afternoon and will try one of those cuts. I'm so tired of paying $8 a lb for sliced roast beef.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 02-06-2009, 12:54 PM   #4
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Well, I got 2 eye of round roasts and cooked them yesterday. Put them in the fridge before class. This morning I took them out to warm a bit and then sliced them up. It came out great! I "sampled" the meat as I sliced it so now don't need lunch! I have 3 packages in the freezer and one in the fridge. Thanks for helping with this. My hubby and son will be happy to have the fresh beef for lunches and snacks.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 02-06-2009, 02:17 PM   #5
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
How did you "roast" this cut?

would it work very well served as a thick sliced Sunday roast with veggies and juice?

Thanks, Eric, Austin Tx.
__________________
giggler is offline   Reply With Quote
Old 02-06-2009, 02:33 PM   #6
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
You won't believe how much money you will save in the long run by doing the work yourself. Having a slicer that will do the hard work for you is just an added bonus.I'd be lost without mine.It never gets a break.

If you can next time you go out,look for a butcher shop.Most times the butcher's offer if not the same,or better quality of meat,as the super markets offer.Some at half the costs.I purchase all of my meats from a butcher,Whole roasts,chickens,sausages and such,by the cases.He then packages them up for my style of cooking.

You can get a large roast the round ones that have been tied with strings,cook it to your liking.Then slice it up.Cooked roasts slice better for me if the roast is at room temp.Slice it as thin as you can.Every bite will be tender,and fat free.The slicer (Mine anyways) removes the fat from the meat as it slices.I've managed to get slicing down pat.You can get several dishes out of one single roast.I have teenage boys.Can they put it away! Whew..I try to keep up. :)

It might be a little more work for you,but with the economy the way it is,buying larger cuts of meats,Ham,turkeys and such and doing the prep work yourself,saves more money.

Good luck.


Munky.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 02-06-2009, 02:59 PM   #7
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Quote:
Originally Posted by giggler View Post
How did you "roast" this cut?

would it work very well served as a thick sliced Sunday roast with veggies and juice?

Thanks, Eric, Austin Tx.
I sprinkled it with a mix of garlic salt, onion salt and pepper and put it in my roasting pan with the lid on. Baked at 350 for around 2 hours (it was a little over 4 lbs of meat both roasts together) I may cook it a little less since we like it a little more rare that it came out but it still was good. Yes it would work for Sunday dinner but it won't be like pot roast and fall apart. I've served this roast before as a main course but this is the first time I sliced it thin for sandwiches.
__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 02-06-2009, 03:02 PM   #8
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
Thanks for the suggestions ChefMunky. I live in the city and don't know of a butcher anywhere close. Will have to do a google search and see if there is one.
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.