World's Best Roast Beef Sandwich with Tiger Sauce!

Hello everyone, hunter, fisherman, trapper, trader, guide, explorer and interpreter, and just a country cook, Steve Hall here in Nashville, Tennessee, along with practically Sheila in that chamber. Hi Shelley, I'm so glad you joined us for this recipe today because we're going to make. the

best

roast

beef

sandwich

with a little juice and

tiger

sauce

, all kinds of delicious delicacies and what is the Bass Pro and he bought me a meat slicer so I can cut it so thin that you are going to read a newspaper, it will be just delicious. Temperature is all we're going to talk about a moment ago, they had three clippers at Bass Pro one was 99 the other was 129 what they call their cousin and then I think they had a commercial grade 249 well I just bought the medium. because it works well.

I've already done a couple of cooking tests because temperature is very important for this recipe and hidden here look what I have Private Selection Angus. I have a round

roast

, now you can use the upper round or the lower round or an eye of round and I use a ground eye for a specific reason let's start here and I'll tell you why now to make this homemade roast

beef

we go with the eye of round and the reason I'm doing it when I'm in the store and this is just my observation. If you get a top round or a bottom round and you can use them, don't get me wrong, there is nothing wrong with that except the fibers or grains of the flesh run a little in different directions, but the eye round looks like it is all straight and when I put it on this slicer here and cut it like this, I want to go against the grain to get as much tenderness as possible.

I'm going to season this even if I take out a little bit of the fat. I'm going to leave this flap at the bottom because it will become the top. Now what I have here is pepper, onion powder and garlic powder, but no salt, and I'll tell you why because I'm going to use some things that a young woman from California gave me and I don't know any other way to present it, but say hello Jerry, Thank you for this, she is my singing girl. Dad's twin sister, that makes any sense, that's the only way I can think of it and I made a big mistake the last time I made a recipe and showed this seasoning that I'm going to show.

I gave Gary credit because Gary, her brother, My singer girl's dad obviously always cooks tri-tip in the backyard every time the band comes there and we have a cookout and it's so delicious, remember there's no salt in this, this is just a mixture and you can put any amount. you want, but just create a mixture of equal amounts of pepper, onion powder and garlic powder because how we're going to salt this is using this here, let me see if I can move this to the side and put it. The camera is that on the camera Sheila is Suzie Q's and it's a California seasoning that they reuse for tri-tip and it's so delicious but like all seasonings it's mostly salt and I didn't want this to be too salty because I'm going to use the fat to make my use strange and I don't want it so salty that it's no good, so we're going to salt it now, but it has all kinds of other delicious flavors, you can see the big pepper in there. and all that and I don't care if it has a little extra pepper because you know me, I love pepper, so we'll turn it around and put a good dose on it, even though a lot of people say you should.

To season the fat from the meat, we're going to put it on top just like that and use it as salt for this roast and once again just to make sure that this seasoning was given to me as a Christmas gift. Jerry Gary's twin sister in California. I gave Gary credit on the last recipe and he didn't give it to me. She did, so I made a big mistake. Now we're going to place a probe here and I bought this. nice little therm pro on Amazon for 17 bucks and I have Prime, so it's 2 days, you know, free shipping that kind of stuff and I'm going to put this on this angle roast and this is very important, the three most important things.

The thing to do in this roast beef is the temperature, the temperature and the temperature we want to put at about a 45 degree angle instead of going straight in, we'll put it here until we have an estimate that we're in the middle, I think. that's right now, if there's one thing I don't like about this little thermometer, it has a little thing that opens up on the back, you turn the meter on and it's so light that it slides out pretty easily. I know if you can see Sheila, can you see that she has a thermometer?

If you knock something off the stove, because I'm going to put this in and leave it for the entire cooking time, it wants to drag it out and this might surprise you because there are so many recipes on YouTube that cook these pieces of roast beef up to 140 145 at which point it's so dry and so unpleasant and it's absolutely amazing that you want an internal temperature of about a hundred and 25 degrees when you cut it, which is good and rare and we can still make it medium and well done for everyone else. We'll show you how we do it, but we want to leave it rare when we cut it and the only way to do that is to do what all the New York chefs and a lot of the big famous restaurants do when they make these roast beef roasts, just we'll cook it to one hundred and five degrees internal temperature, that's right, one hundred and five and I'll show you why. after it comes out of the oven, so let's take this, put it in this baking dish here, put it in the oven at 300 degrees until this little alarm goes off here at one hundred and five degrees.

I'll turn it on. down there and we're just going to cook it at 300 degrees at one hundred and five internal temperature. You will love this recipe. When it is cooked through, we transfer it to our small roasting pan. Here you have a grid in the background. We'll hold it about an inch so we can get our fat even though you can't see it, the fat flap is on top, we'll trim it later before we cut it, but we want the juices to run over the meat. let's put it in the oven at 300 degrees until this alarm goes off at 105.

I know it sounds early, but wait until we're done and I'll show you what it looks like in a little bit. Well, our Angus I. we have round roses in the oven we're listening for that little thermometer to ring 105 degrees but in the meantime we're going to make some

tiger

sauce

to put on top of our

sandwich

once we stack it with that sliced ​​roast beef You go love this tiger sauce recipe. I can't take credit but I also can't tell you what restaurant it came from because I'll get in trouble so let's start first of all we need 1/2 cup. of mayonnaise, this is so good you can put it on your rib roast sandwiches, you could even grill a steak and spread some on top, we're going to put 1/2 cup of sour cream and like I always mentioned we're going to put all the ingredients underneath of the video, simply click on the words show more and the full recipe will open.

You don't need to go to a website to get it, then we will add 1/ 2 teaspoon dry mustard 1/2 teaspoon garlic powder and 1/2 teaspoon chives let me mix everything well, now we will add 1/2 teaspoon fresh lemon juice squeezed mix this, wait, try this tiger sauce, it's excellent, let's put 2 tablespoons of prepared horseradish, just regular ground horseradish, so good, you can always add more, but let's start with 2 tablespoons that way for almost everyone . I'll eat it and it won't be too spicy. It's so good. In this little cup here I have a little bit of Dijon mustard, maybe half a teaspoon and a splash of Worcestershire sauce and I mixed them together, so let's go.

Go ahead and put that on our new Jean mustard and we're Chester Shire sauce, which they've renamed so everyone can pronounce it like me and then one more ingredient since I just have a pinch of salt and pepper. I mixed it here just a little salt and pepper there not much just a pinch of salt and pepper you're going to love this and it's so good okay it's all mixed let me check my phone here you know what I do every time I get a recipe that I really like I email it to myself, then I open the email and it's there for sure, so it's all there because every once in a while you meet me, I forget things and I have to come back and tell you, oh, by the way, Don't forget to put this or that with this here, let me try it a little bit and I won't put the spoon there again.

I know there are some people who watch make sure I don't do that Wow, that's absolutely delicious and that's how to make the

best

tiger sauce on the planet right now, when our roast comes out of the oven, we're going to slice it. We're going to put this on top with some raw onions and some other goodies. We're going to make some of the rolls that are coming, but now we just have to sit and wait for the roast to be ready when it reaches 105 degrees. I immediately took it out of the oven, it's already at 106, you can hear a little alarm, so I'm going to increase the alarm to 110, so if it goes up to 110, it will ring again.

I'm going to move. Put it here and let it sit and then we'll make our own juice down here, but it's 106 and I'm going to take you on a little temperature trip, you won't believe it, look in a little bit, okay, we've got it. some juices down here at the bottom we're going to add just a little bit of beef broth, maybe about a quarter cup, tennis around and my flower is on the side. I don't really want to make a roux, I just want to pinch a flour, I'm going to get off camera and go get it here, just a pinch of flour, not even enough to say a quarter teaspoon, just a pinch there is all I need.

I want, that will react with that and cause it to start to thicken. some let me put this baby up here, yeah ain't nobody that's that excited about that, I forgot about that stove, we got our roasts restin' here on the side, we got our little thermometer set at 110 degrees, so wet when it comes to that. the alarm will sound again and now in this little bit of meat broth and fat and a pinch of flour we are going to add look, look, the alarm sounds, it jumped clearly to 111 degrees. Can you see Sheila went up to 111, so I'm?

I'm going to move it, I moved it to 115, so I'm basically telling the probe to tell me when the internal temperature reaches 115. Remember we took it out of the oven at 105 and it's already one hundred and eleven degrees, let's see if it gets to 115. I'm going to take you on a little temperature trip with this roast because I want to show you something very important the next time you make roast beef sandwiches, they're going to be fantastic, but what I was saying is in this little not Roux but In this broth I'm going to put about a quarter cup of onions, quarter cup of salary, what a little one wants to hold on to all the time and quarter cup of finely diced carrots, they are all diced very finely. but I'm going to put them in there and start simmering these vegetables in this broth because we're going to invite you to dip our sandwich in this fat and broth and a pinch of flour, onion, celery and carrot. now as soon as we simmer it for a good 5 to 10 minutes, we're going to start thickening it and then we're going to add a little bit more beef broth to get the consistency that we want, we're going to strain it through this strainer into this bowl. here and just save the juice and believe it or not, I could take the vegetables and put them in a bag or something, put them in the refrigerator and put them in a soup or something because I hate to waste anything, we just want the flavor. without these vegetables I'll be back in about five minutes when this is simmering fine, okay, I'm trying to work my odds, you're here, but look, the alarms are going off again, the internal temperature is up to 115 degrees, that's right, just sitting here on this plate cooling to room temperature we're going to let it sit, don't cut it, so I'm going to run this up to 120, it certainly wouldn't go from 105 clear to 120, would it?

We'll see in a little bit, I'll put this back here and in the meantime I'll add a little bit of pepper to this ounce, but I won't add any salt because I got a lot of salt out of that seasoning. on the outside of the roast and with the fat and the salt that's in some of this beef broth, we want to be careful not to salt it too much, now you want to use the best quality beef broth, you don't know, meat with what it is the other. called beef broth, yes, yes, we don't want to use beef broth, you want to use beef broth, which is very good for cooking and making a broth, which we are doing and it is the best and most expensive on the market, or you can make it .

At home make your own beef broth if you want, but you want a good quality beef broth because the better the quality, the better it will be and the same with your wine, that's right, we'll give it a splash of The shotgun reds play a sweet wine in there, maybe about 1/8 cup, you want a wine that you'll drink with your food, well, we'll drink this with your food because it's the best thing you've ever gone to shotgun red.com and click the link on the wine, you'll find out where you can buy it in Tennessee and I'm sorry, but unfortunately it's only available in the state of Tennessee.

We're in about 50 or 60 different locations right now, but I wanted to put this here when it had only been simmering for about 3 minutes because I want to let it simmer for another four or five, maybe six or seven minutes, to take away all the alcohol, but you should smell this on the way out of here, it's wonderful again, we didn't put salt in it because we'll know. then let's let this simmer for another four or five minutes and let's keep an eye out for our little alarm over here andlet's see how high our little Rosco will see it a little bit okay, okay, I poured the rest of my beef broth here. and I'm going to let this reduce for a long time to see if I can reduce it by at least a third, but there's that annoying little beep again, look, it's hit a hundred and twenty, it's just on this plate. at room temperature and it's already gone up 15 degrees since we took it out of the oven, so to shut this up, I'm going to turn it up to 125 degrees on the alarm, so on the internal temperature it does.

It'll turn on at 125 and we'll see what we'll see. Let me bring this little light thermometer back here and we'll reduce this broth again. Look in a little bit. Okay, this is cool enough to touch. the outside and put the juices that came out of that roast into our Anshu, okay, let's take a look at our thermometer. Wow, 122 degrees, can you see that's where you want to get a close-up? Can you see it better? 122 now remember that we took this out of the oven at 105 degrees and it is already at 122 degrees, that is, 17 degrees higher than when we took it out of the oven.

This proves two things: all the roast beef recipes you see online that say to cook it to an internal temperature of 145 well, it will be one hundred seventy by the time it rests or if you have your Thanksgiving turkey and you cook it to an internal temperature of 165 it will be one hundred ninety and you will eat dry turkey take it out at 150 155 max and I guarantee if you leave a probe in your turkey it will go through 165 which is your safe temperature 122 was now shooting from an internal temperature of 125 degrees and if it stops a couple degrees early That's close enough for me 'cause I want it raw I don't want a medium raw I don't want a medium I don't want that medium well, all that can be cured later and I'll show you right Now we're at one hundred and twenty-two degrees, oh this wire, right? what can you see now?

Is better. Okay, can you see it now? My little director here is telling me exactly how to bow. I know that well, hey. It's on the side of the camera, girl, tell me you're the director, okay, oh, you see, now it's cooled down to 120, so it's on its way back down and that's what you want to do, you want to wait until it reaches its peak and then. It starts going down before you cut it because if it keeps going up and you cut it, it's still releasing juices from the inside until it reaches its temperature and starts going down, well no, wait a minute, I don't know what I did.

It's back to 122 again it must have been something, it must have been my hand touching something, but anyway it's 122 degrees. I'm going to simmer this a little bit, strain it, and then slice it. 122 or 124 degrees, whatever the internal temperature is. I have round roast and I'll show you what it looks like, which is supposed to be nice and rare. Okay, we pulled all our carrots, celery and onions out of our Oz, you, you. Stir this a little. I have to tell you something when I was playing in clubs years ago. I was only about 19 years old.

They gave us free meals, rooms and drinks, it's part of playing there and one night we had ribs. They served it with this strange juice. I thought that was what the bartender called strange juice, so for years I called it strange juice. Could I get some of that juice for my rib? And they bring it. They never say anything, but it's strange, which actually stands out. because with the Jews I tried this, it's just a touch too much pepper, maybe just a hair for Sheila, it's fine for me, but I always try to cook for her too.

I had to add a little salt to taste and I'm I'm going to give it a pinch of sugar, it's just me because I like that kind of thing, it wakes it up, you know what I'm saying, let me dissolve this sugar a little bit, oh yeah, it's well, our roast has dropped back down to 120 degrees. We're going to cut it up, get it out of the way, and you're going to see the most beautiful roast beef you've ever seen. See you in a second. Alright, our roast has been sitting for about 45 minutes. I'm going to cut this little fat cap off the side because I wanted it to be there, because it was bacon and I did a little bit of math instead of stopping at 105, if you stop at 108, the internal temperature will reach 125 degrees, but this is It's probably good enough for me, we're getting ready to figure out how to make our little bass pro meat slicer.

Oh Lord, that's so cute and I'm using another look at this now for all of you who like half and half, wait, I'm not leaving. Yale, I'll still show you that Sheila likes her to be well made at least in medium size. Willie made her a little pink and she looks so nice cut against the green. Let me turn this off. Well, we've got our Oz, you're nice and hot around here. and what I'm going to do first is they want to make a little sandwich. This is like a sub roll that I bought that was already sliced, but I actually want to separate it completely.

Both, there's a reason for that. in a minute put the bases here now mine oh I've got a stack on rare Finn just delicious don't cook your roast beef to death turn it off at 105 if it gets to 110 you're already over the limit passing 125 now for Sheila I'm going to have this slice fine roast beef. I'll put it in the AWS, enough for your sandwich, sliced ​​nice and thin. I'm going to simmer it for a little while because it's so thin no. It won't take long to get it to a medium or even medium consistency like she likes and in the meantime I'm going to finish off my sandwich.

Now what you want to do is use thinly sliced ​​raw onions on top. Sweet vidalia is or any type of sweet onion will work. I just like Vidalia onions, so guess what we have, we have our tiger sauce, which is wonderful because it's just as good as the ribs and deserves a rib-style sauce on top. and I move the lids over here because they're the ones that get thrown away now, remember that really weird looking roast beef I got at Sheila's, it has a nice coating but it looks well done, it may be medium but it's so brown because it's been in the oz, silly, it's camouflage, that's the word I was looking for but it seems doable, don't let Sheila see it while she's not biting into strips of rare meat, which I love, look at that and that and you.

You can cook it here as long as you want, it doesn't matter because it's still thinly sliced ​​still tender and all the other things I have with me, these are the bases, that's why I had them there. I couldn't understand it and leave me. Do this here now, let me move a little bit of this juice to the side with a little bit of that meat in there as well and now we're going to dump this top, that's what we're looking for right there, look at that. Wow! there like this, now you can dip them twice, you can dip the bottom bread and the top bread, but we're going to cut this at an angle and there you have it, the

world

's largest slice of roast beef sandwich, nice and weird because it doesn't we did. overcook it, a tiger sauce suitable for ribs or this sandwich, a strange juice made with vegetables and stuff.

I know this recipe took a little time today but it's worth it and now it's time to take this little corner here and do it once in a while hmm that's fabulous. Sorry, I just had to finish chewing it really slowly and we didn't have time to get it in front of the camera. I hope you enjoy this recipe because we modified it a little here and there. look for all the instructions below the video because I will tell you exactly the temperatures, the cutting and everything, and it is so delicious. I really hope you enjoy our recipes.

We appreciate you tuning in and watching us here on YouTube. I hope you subscribe. to our channel a little surprised and red in the face, a popup appears there and just a little bit when you click I don't want to subscribe right next to the word subscribe, click that little bell. I tell you all that every time because I hope you do because then you'll get a notification every time we come out with another recipe. We'll put some more recipes on the side here that you can click on and this is the most delicious roast beef sandwich, homemade roast beef. sandwich you ever made, if not, it should be, this is Steve, all in Nashville, Tennessee, along with the beautiful miss Sheila, and you know what, Sheila, I forgot which one is rare and which one is medium, anyway, we'll find out which is which and she'll get the right one, we'll see, say good night Sheila, see you next time right here on how to cook with shotgun red, try this recipe and plus you can take this whole extra slice of roast beef, put it in a vacuum bag and put it in the freezer, then take it out and think about warming it with a little something strange.

You put it in one of those weird juices, like they used to say, put it in one of those hoagie buns and don't eat it whenever you want. I went ahead and cooked one and made the eye round, not around the bottom of it, which any of the three can do and it turned out fantastic. I know it's a little long to drag out the end of the show but I just feel good about this recipe see you next time bye Sheila