As a result of my onion cutting post, I received a lot of mail about other theories on how to cut an onion. So I decided to host an Onion Throwdown and host the world’s foremost knife wielders to demonstrate different methods of cutting an onion. OK, maybe it was the best knife wielder in Bloomington, our friend Bartender Steve. And yes, maybe it was just an excuse to try to make Mayslacks Roast Beef sandwiches!
I conducted research online for a couple of days, and consulted my cookbooks.
The following is what I think best approximates the “World Famous Garlic Roast Beef Sandwich” from Mayslacks.
The cut of beef is really important. I chose Round Eye Roast of Beef. It cooks evenly, it has a nice uniform round shape which is easier to cut into thin slices, and it has a nice appearance on the sandwich.
I bought 1/2 pound of meat per person. That ended up being a little much, but I didn’t pile on the meat as high as I could have.
Give yourself 6 hours from fridge to table. There are four steps to this recipe: Dry Rub and Sit; Roasting & Resting; Slicing; and Preparing the Sandwich.
- 1 part ground pepper
- 1 part Kosher Salt
- 1 part Onion powder
- 1 part Garlic powder
Rub the beef with this spice rub in the morning, and refrigerate the meat all day.
While the meat was in the fridge, I went out to the grocery store to buy rye buns… Alas! None were to be had.
So I bought some rye flour and made ’em myself, adapting this recipe from Smitten Kitchen. Maybe I’ll go into how to speed bread through multiple rises and falls some other day.
Roast & Rest
I decided to roast the meat an hour before my guests were to arrive- betting that it would take about an hour and a half.
- 2 Tablespoons of Olive Oil
- 1 can of Beef Broth (I used less sodium/fat free)
- Fresh Minced Garlic to taste (I used ~6 cloves)
- 1 1/2 Tablespoons of Worsteshire sauce
Preheat the oven to 500 degrees.
Put olive oil on your hands and rub down the meat (which moistens the dry rub).
Place the beef in a roasting pan with a cover. Add 1/4 Cup of the Beef Broth to the pan, insert a meat thermometer, and roast uncovered for 20 minutes.
After the first 20 minutes, turn the heat down to 200 degrees.
Add the rest of the beef broth and worsteshire to the roasting pan.
Press the fresh, minced garlic onto the meat (be careful, it’s hot).
Cover the roast and cook until the internal temperature of the meat reaches 135 degrees.
Remove the roast from the oven and allow it to rest, covered, for 30 minutes before slicing.
For best results, slice with a meat slicer or mandoline…
since I don’t have one, we cut it with a knife.
Cut very, very thinly- as thinly as you can.
Doesn’t it look great?
Dark brown crust on the outside, infused with garlic flavor; marbled and pink on the inside.
Prepare the Sandwich
- Rye Buns
- Pickled Banana Peppers (found near the pickles) – for garnish
- Prepared Horseradish (found near the sour cream… who knew?) – for garnish
- Au jus (from the roasting pan) – on the side in a small bowl
Place the meat on the rye bun.
I asked the guests to garnish their own sandwich, but if you want to be traditional- add horseradish and bell pepper garnish, and serve with au jus on the side.
There you go, the Famous Garlic Roast Beef Sandwich, Jenstyle!
Perfect with a spicy, bold red wine – Shiraz or Syrah – such as Parley Lake Winery’s Syrah. I know of no other that can pair so well with an abundance of garlic and onions – what a pair!