How to Make Deli-Style Roast Beef From a Whole Beef Leg - Prime Time

[@eater]

What goes on your ideal roast beef sandwich?

[@anonymousdude4922]

Roast beef

[@sa1936]

Smoked eggplant

[@OfficialTigerino]

In japan it’s common to find roast beef sandwiches with a soy sauce wasabi dressing

[@loganharper9166]

Fresh horseradish! Not that crap in a jar!

[@thesidekick]

Hot giardiniera, dipped in au jus

[@GOTSTUUUFFED]

I, too, am over 30 and packed with rich yellow fat.

[@billiebleach7889]

GOT STUUUFFED grass-fed or a more varied diet?

[@TheDinis553]

@@billiebleach7889 From my own experience - probably an omnivore with a prefrence for grains, poatoes and carbohydrates in general.

[@GOTSTUUUFFED]

@@billiebleach7889 Varied. Varied amounts of trash

[@macromancer1543]

XD!

[@sharkydog6306]

Same, no shame.

[@UltraBot49er]

Nice, I was wondering what to do with my spare beef leg.

[@andrewl3214]

Best comment ever

[@tkhan4451]

Hilarious

[@jaquen1977]

😂

[@I-do-not-read-replies]

You guys keep everyone entertained during this pandemic! Essential!

[@nastynate838]

my guys are back! should do a weekly quarantine special since we’re all at home 👌🏾

[@BST1000SoccerStuff]

I WIIIIIISH!

[@manemperorofmankind8119]

Nope

[@elliotfrazer]

Everything about this makes me drool!! That sandwich at the end reminds me of my childhood memories. You lads do a great service to the food industry

[@BST1000SoccerStuff]

Thank you!

[@bicbot]

Great video guys but the bread looked terrible? What is that yellow stuff you sliced?

[@HeadbangersKitchen]

HO-LY-SH-IT!!!!

[@PulseParadox]

Headbanger's Kitchen yoooo ur vids are 🔥🔥🔥🔥

[@davidwalters9462]

Mayonaise??!!!!???? The only roast beef acceptable in NEW YORK CITY is on a kaiser roll with sliced red onion and MUSTARD!!! Gawwwwdddd!!!!!

[@aok1425]

This is the most informative video on how to make roast beef. Thank you! My bottom round is curing right now :)

[@Frickes]

And know imagine how good this sandwich could have been by using German bread instead of this US toast.

[@HBees79]

Fresh Czech bread - Search Chléb Šumava :)))

[@BST1000SoccerStuff]

QUARANTINE CONTENT FROM THE MEAT HOOK MOTHERSHIP! Make. Your. Own. Roast. BEEF! Let's get after it y'all. Thanks for watching. Hit us up in the comments below and maaaaaaybe we'll have a chance to answer some questions. Follow us @themeathook, @brentonyoung, @benjaminstephen

[@psidvicious]

How did the probe read 144° in the center and it still comes out rare-med/rare? According to that probe temp, that should have come out well done.

[@BST1000SoccerStuff]

Yeah, we overcooked it a little. Not well done, but not quite rare either.

[@anonymousanonymous3707]

It's in farenheit so about 63celcius which is medium

[@psidvicious]

@@anonymousanonymous3707 Technically yes. But that was probed while still in the oven at 144°. If they pulled it out right then the temp would continue to rise at least another 5-8 degrees (at least). You can see the comment above where JT admits it got away from them. The roast in the picture that was sliced for sandwiches, probably finished resting at about 132°.

[@hcuk106]

Another way for roast beef, IN A SUNDAY ROAST!

[@void.reality]

Exactly! Roast beef sandwiches are what you do with the leftovers, if there are any!

[@davelarose8562]

“Nice and rare” Cooks it mid well.

[@jamescameron149]

I would agree. Slightly overcooked, IMHO...

[@BST1000SoccerStuff]

Yeah, we missed the bullseye...

[@smalliebiggs3836]

This looks better than Kat's Delicious- Lee!?!🥪🥖

[@ochsblogger]

Rosemary is too aromatic for roast beef. Good for lamb, but not my cup of tea for roast beef.

[@psidvicious]

Agreed. Marinating for 2 days with that much rosemary is going to be too strong. I don’t mind a little rosemary, as long as it’s waaay in the background.

[@ThanhMaiOFFICIAL]

You had me at beef! The roast beef sandwich looks so good that I literally feel hungry now 🙌💯🥩🍞

[@mertronsken]

You have better idea,Than Mai mother.

[@jonathan8122]

So do you leave it out uncovered for 2 days? In the fridge uncovered for 2 days? And can I reverse sear at the end of cooking? Thanks!

[@psidvicious]

In the fridge, covered. Don’t reverse sear this one. It’ll absorb to much heat and end up with a 2” band of grey and very little pink inside. Also, out of the fridge and into the oven. Don’t let it come to room temp before putting it in the oven. Again, for the center to not absorb too much heat.

[@jonathan8122]

@@psidvicious Thanks man

[@dylangallagher7235]

roast beef: swedish for beef that is roasted

[@floatingturd5843]

Dylan Gallagher this comment is under appreciated good on ya my man

[@fuddrucker74]

Guys, how much did the bottom round weigh? What was the internal temp when you pulled it off? how much of each seasoning did you start out with? And lastly, if you were going to smoke it what wood would you use? I realize this is a lot, so thank you very much Loved the vid. Subbed and liked.

[@brycewalburn3926]

Do it over charcoal and you have Baltimore Pit Beef! Love the stuff.

[@jameshobbs]

Go down the shore hon!

[@carlstawicki1915]

The thermometer said 143. Way too high for rare.

[@johnnyt3392]

Yea u wanna pull that baby out at 125 MAx

[@psidvicious]

@@johnnyt3392 Absolutely! 143° is well done and ruined frankly. I don’t like it to get over 128°, even with carry-over heat.

[@delishuspear]

I love everything about you guys and your chemistry and your videos and please make more quickly i need them i beg of you

[@ElectroOverlord]

Wrong that Bottom round is only good for Roast Beef, it is excellent for curing into Bresolla.

[@connorwhitedik]

Watching while eating roast beef sandwich

[@geru2000]

I prepare the roast by similarly I add garlic and onion powder. After 2 days sewr it under the broiler then sous vide it for 24 hours to an internal temp of 125 degrees. Let it stand to cool down and slice thin on my cheap home slicer. A 5lb roast lasts maybe 2 days. Add James River BBQ sauce and you have heaven.

[@Seansfishingtales]

Every part of the cow can be a steak if you’re broke enough

[@fidgetspinner1050]

roast beef is just fancy cow ham

[@jamescameron149]

I personally like my beef rare and bloody. I'm also a bit more adventurous with regard to cheaper, more flavorsome cuts. I don't mind chewing it, I do like to taste it...

[@recoil53]

Rounds don't have as much flavor though.

[@vladimirvaynkhadler8726]

you sound like Midwestern trash its not a tender cut dumbass

[@jamescameron149]

@@vladimirvaynkhadler8726 I don't mind a chewier cut. BTW, I've lived in houses older than your country.

[@psidvicious]

I’m a rare roast beef fan too so I’m not quite sure how the probe read 144° and it came out as rare as it did.

[@GrizzlyGamer0]

Damn that looked good nice one again guys

[@theshizow]

I love using the bottom round for my catering roast beef. Here's a different way of cooking it that really makes it tender. 2 hours at 400° then put it in a "hot box" (highly insulated box to keep food hot) for 3 hours. Amazing results.

[@bensmith7536]

Gents ! You're back! I missed you so ! ! !

[@BST1000SoccerStuff]

We missed YOOOOOU

[@kaso9386]

What's that orange stuff at 7:15?

[@Keyoff89]

Could've been more rare imo lol

[@andrewhuston8174]

for real, that wasn't rare. closer to medium.

[@psidvicious]

Right, and the probe read 144°. That ain’t rare at all. That’s well done and ruined.

[@mathewjacob3075]

You guys are awesome 👍👍👍

[@casey2732]

Just perfect! Great job guys!!!

[@jucklowe]

Sous vide at 132f for 36 hours unseasoned. Drain juices for pan gravy. Season beef,,,, sear or flamethrower a crust onto it. Let stand for 30 minutes. Perfect and way more tender than this.

[@maesdejardin8648]

I disagree that bottom round is only good for a roast. Hammered and flattened, it makes for good chicken fried steaks Thin sliced, marinated, and smoked to dehydrate, and it makes amazing jerky And while I prefer a chuck roast for stews, curries, and soups, bottom round is a good backup meat if you have no other options.

[@sirtblairjr]

Hey guyZ, I know you guyZ have to best set up. But, I don't. So, I yo keep sandwich meets after you use what you want. Put in refrigerator? How long does cure meat stay in the refrigerator and what's the best way to get them to stay longer? Once you open them ?

[@pathreeseowneel376]

The Brits make a mean steak&kidney pie using bottom round. Ask Hotpie from Game Of Thrones.

[@doloresstone9927]

The supreme interviewer ultrastructurally continue because cushion physiologically long given a sable prepared. agreeable, tawdry grass

[@TheWingus]

Hey I know it’s like 5 years past but what’s that jar of yellow flaky stuff they’re putting on their sandwiches?

[@IRISHBUTCHER]

Your wrong when you say your "bottom round" is only good for roast beef. In Ireland it's known as silverside and would never be used for roast beef only corned beef

[@mikesmith-fo5ft]

OK guys you’re amazing but what if someone wants to make roast beef at home? Are we really going to carve a beef leg hanging from the ceiling?

[@ginny9577]

mmmmm beef on weck with horseradish.. best sandwich ever

[@Lawomenshoops]

In another episode, these two guys went to a restaurant owned by two women and they cooked steak. I believe the restaurant was in PA. Anybody have a link to that episode or know the names of those two women?

[@alanberickson]

It's 2021 and yes KZbin still allows this to be shown, but the years are numbered. :)

[@patfrat666]

HAILS to the Dismember "Like an Everflowing Stream" shirt girl.

[@dt2745]

missing one key ingredient James River BBQ sauce Don't forget it just do it It is perfection

[@Chalk89]

Hoping someone can help me with this - what's the difference between silver skin and fat? It looks very similar from venison I've seen broken down.

[@ks8622]

Silverskin is the connective tissue that doesn't break down during cooking. Fat is fat.

[@mikeh.1130]

When's the next episode o f Prime Time?

[@arkh1730]

using those thin slices as a wrap to some top notch french fries with tartare sauce is way better than a sandwich imo ^^

[@jonb5310]

unpopular opinion i think roast beef is the worst deli meat when eaten cold, it tastes like cold steak, which is also disgusting.

[@stuartpoovey6463]

I just burnt a big fatty and I'm eating mine straight off the cow. LMAO!

[@ScottHillsmusclecargarage]

Okay that got me drooling for that sandwich. I love absolutely love rare roast beef! Throw some mayonnaise on bread with a little lettuce and tomato. Now you got the best in which on the planet.

[@xibalbadoom1837]

I like how low key they act like they aren’t together.

[@mention]

FACTS!

[@taikiskitchen8174]

Thank you for the wonderful video Benjamin! I think it's a great sauce and a delicious roast beef pork. You can also drink meat juice. And it's delicious on rice (^^!

[@braclo93]

I had to re-read this comment in Chris Broad's voice. @AbroadInJapan

[@jamessheridan4306]

Wherever did you get that whimpy ass bread? How DARE you!

[@nickcutler3802]

Awesome video guys I hope you are doing okay during this time I miss watching you. I mean I can always look to other videos of yours but you get what I mean.

[@kevintownsend3840]

Great job now can i havd 2 sandwiches with mayo spicy mustard on inion rolls

[@gamrkidd]

Looks good and all but . Horseradish mayonnaise . Beyond gross 🤢🤮

[@sarahmoore4917]

Do you use the scraps, fat, and silver skin? Or just toss them in the trash?

[@jaquen1977]

Disagree with these fellas. I prefer rare roast beef as part of charcuterie vs in a sandwich.

[@Lucretzia]

This is so easy to do I have made this twice now and it just gets better. This recipe is simple and works everytime

[@blakekeating2569]

This is where sous vide would make this better...by just a little bit.

[@davidhinsley6243]

Being a former chef. in this area the fat is best left for tenderness and flavour.

[@joshbarr8509]

I just love whatever you two put out

[@ashwinshrestha7943]

Ben and Brent 👍🏻👍🏻awesome. Ben you’re way taller than Brent

[@BST1000SoccerStuff]

I am. Thank you for noticing.

[@moos5221]

Looking very nice! It's just really confusing for me, that the cuts of beef have different names in different countries or even the same name for a different cut of beef. I'm from Germany and I often buy roastbeef (~4kg) which is imported from Argentina or Uruguay (I don't buy from Brasil anymore after learning that they burn the rainforest to create space for cattle). This cut is (to my knowledge) the portion of the beef that americans refer to as sirloin, so it's right next to the rump which you used in the video. Brits refer to the same cut as rump. It's a nice cut of beef with little intramuscular fat but a tough layer of silverskin between the fatcap and the muscle. When I don't use the beef as roastbeef then I slice it into steaks which we would refer to as Rumpsteak around here, probably Sirloin for americans. Problem with Sirloin is, that the british also have a sirloin, but it's located more to the fron, I think that would be Rib/Shortloin in america. Really confusing for me when the same names are used for different cuts of meat, I wish that was in some way internationalized. I dare say I made a really really nice Roastbeef, which I didn't marinade a lot (just salt) and cooked it in the oven at 80°C (~175°F) for approx. 3-4 hours. I placed chunks of butter on top of the beef and also some rosemary stems. Underneath the beef I had a tray with quarterslices of potatoes (also with salt and rosemary) which cooked for the same amount of time and soaked up all the butter and juices that the beef gave.

[@neilg410]

The cut of meat that they cooked in this video is called a bottom round roast in the USA. In the UK, Australia and New Zealand this piece of meat is called silver side.

[@cawa2576]

No wonder I am hungry in the middle of the night.

[@TeeroyHammermill]

Nice. I don't eat rare though. Gotta be atleast medium.

[@SealegsComedy]

Another great episode, love the series! Something I've been wanting to ask for a while (since the first episodes I watched) is what how do you use eye of round? It seems like a fairly useless piece of meat, but obviously it shouldn't be wasted, so what exactly is it good for?

[@genth3575]

I've used it in much the same way as they did here - very low and slow roasting. The only issue is trying to get a good sear on the outside, and what I like to do it bring a big old cast iron roasting dish up to smoking hot temp, put a little oil in, and sear it off *after* roasting in that. It doesn't work quite as well as bottom round, but if you're cooking for fewer people, it will work out great. Just make sure to slice as thin as you possibly can to keep it from being too chewy.

[@BST1000SoccerStuff]

@@genth3575 That's a good use of it! If I'm honest, at the shop we mostly use it for lean trim for ground beef, but it's a fair substitute for roast beef or beef jerky, too.

[@genth3575]

@@BST1000SoccerStuff wow approval! :D I'll have to have a sandwich raised to you with horseradish cream

[@curly0117]

do you have a full detailed written recipe for this?

[@johnathoncastro]

Damn made me hungry guys!!!!

[@oniichan1123]

Sandwich boys back at it again

[@DelhiMan-xb8nm]

What is done with the fat and meat that was separated from the roast meat

[@Myrkskog]

That bread looks terrible. I'd rather just roll up the beef and stuff it in.

[@fuddrucker74]

Looks like Martin's potato bread.

[@BrianGLee-bc7hj]

Touch of horseradish and Mayo slice of vidalia onion

[@NgoYes]

Vietnamese use this beef pho, thinly sliced and pretty lean, nice with rice noodles

[@justincase49]

Micro-Biffffff! ...needs a haircut.

[@toxichudsoup1644]

I watched this while eating a roast beef sandwich.

[@richsims6870]

You guys can have your own cable TV show.

[@bwowzah]

Do delis actually do these steps? Specifically the entire A to B of getting it off the cow, prepping it and THEN doing the cooking and slicing? I ask because I have worked at a few delis in the past and some of them would get the meat off the cow and raw-prep it (no cooking or seasoning, just whole and put out on display). While other delis I worked at would have all of the meat shipped to us already cooked and we'd just slice it to order. What really is the difference between say a Boar's Head roast beef and what these guys did here?

[@Skunkstew]

That’s medium well, over cooked

[@SimPilot-dl8zy]

So thats a bottom Round.? Ok I am hungry.

[@fathernojoy2706]

How long did you let it rest? I have to know

[@sesquashtwo]

You guys so pile on so many other things and condiments, that how you guys still taste roast beef is beyond me...LOL! Cheers!

[@zbigniewsoja9206]

how come you guys dont do videos anymore?

[@martinwoodworking]

Bottom round (outside for us Canadians) makes good jerky, slow cooked in liquid, think baked in the oven in gravy.

[@Lord.Kiltridge]

The pinnacle deli meat is, and will always be, Pastrami. #2 is corned beef. Sorry, but truth. One thing I generally don't like about deli roast beef is that it's too salty if you put too much in a sandwich.

[@nutsmcflurry3737]

American cheese.... omg how gauche.

[@samrodowick3852]

I would absolutely put it on a charcuterie platter.

[@unorec1983]

living in Nebraska having cattle outside my door i just can not understand the love afair with grass-fed beef corn fed is the way to go

[@eastcorkcheeses6448]

Vivre le difference ....

[@ThirdLawPair]

Wrong, it's great for jerky.

[@sirtblairjr]

Why is what way to store your extra meats?

[@HB-kp6rl]

Roast beef on po boys is a little different in louisiana. But that is still worth driving for. Nice

[@lukereinhardt9768]

I make beef jerky out of bottom round.

[@clintonjohnson8876]

These guys never disappoint

[@nicholasvinkler1635]

Hey guys! What about using that bottom end for slicing thin before cooking and making jerky??