Boar's Head is a company well-known for its quality, delicious deli meats. Whether you love oven roasted turkey, roast beef or ham, Boar's Head has cold cuts to please every palate. Though they have tasty meats, Boar's Head can cost a pretty penny, which many people see as a turn off. The good news is you can make your own roast beef and slice it deli style, just like Boar's Head. Learn how to make roast beef at home to save money.
Things You'll Need
- Top round cut of beef
- Sharp carving knife
- Butcher string
- Large baking dish
- 1/2 cup olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. Worcestershire sauce
Choose a top round piece of beef. When choosing your top round, make sure your cut of meat is either prime or choice for quality purposes.
Mix olive oil, salt, pepper and Worcestershire sauce in a small bowl. After blending, rub all over the roast with your hands.
Trim off excess fat (top rounds come with fat attached to them) and set aside, being sure you don't throw it out. On the top round, there is a piece of meat called the cap. The cap needs to be trimmed off and can be used for dishes like stir fry.
Tie the fat back on the cut of meat with butcher string, once the cap is removed. You can visit most any meat department or butchery for this string. The top round is essentially a lean piece of meat, so tying the fat back on will keep the roast moist and tender.
Slice the top round in half against the grain of the meat for the best cooking time. Cooking time should take approximately 2 to 2 1/2 hours at 350 degrees. An average top round will weight about 10 to 11 pounds. When cut in half, the roast will be about 5 pounds each. If the roast beef has a reddish color in the middle, this is completely normal. Center cooking temperatures should not exceed 135 degrees, as this meat tends to be more rare than other meats.
Remove roast from the oven when done and let cool until it's no longer hot. Remove the string and discard the fat.
Slice the roast in very thin pieces against the grain for authentic deli style meat. Place on sandwich bread or in salads for delicious, Boar's Head-esque cold cuts. Refrigerate the remaining meat.
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