Roast Beef Sandwich - The WHB Special

Directions

1. For the roast beef & “jus”
2. If you have the time you will get better flavor if you can age your beef for 24 to 48 hours. Keep it on a rack over a pan uncovered in the refrigerator. When ready to cook trim off any dried, leathery meat. Allow roast to rest at room temperature for 30 to 60 minutes before cooking.
3. Preheat your oven to 500º F with a rack in the center.
4. Remove the ends and papery skin from your onion. Cut the onion in half through the equator and separate each half into 2 sets of rings. Place the rings in the center of a 10- to 12-inch oven safe skillet. They are going to be the “rack” you will be roasting your beef on. Coarsely chop the celery and scatter it around the onion.
5. If you have not aged your beef, blot it dry with paper towels. Rub the roast with the oil and sprinkle it generously with salt and pepper, trying to get seasoning on all surfaces. Place the roast on top of the onions making sure it is not in contact with the bottom of the pan. Add ¼ to ½ cup water, enough to coat the bottom of the skillet to help prevent burning of the onion and celery.
6. Place pan in pre-heated oven and set timer for 10 minutes. After 10 minutes reduce the heat to 250º F, and cook until the interior temperature hits 125º to 130º F when checked in 2 to 3 places. This will take about 15 to 25 minutes per pound. Remove from oven and place meat on a rimmed plate or platter then tent with foil. Wait at least 15 to 20 minutes to carve (you can also cool and chill the meat at this point if you are doing it ahead.)
7. While the meat is resting make your “jus.” Remove the onion and celery from the skillet and discard. If there is more than a teaspoon or two of accumulated fat, skim it off. Place the skillet on burner over medium heat. Add the wine or beer, and scrape the pan to deglaze and incorporate any juices and bits that have accumulated. Let the mixture reduce by about 1/3, then add the stock, Worchestershire, and bay leaf. Bring to a simmer and turn heat to low. Allow to simmer for several minutes. Add any accumulated juices from resting and carving the beef. Taste and adjust seasoning with additional Worchestershire, salt, pepper or stock – you want the “jus” to be pretty salty and strongly flavored. If not making the sandwiches immediately, remove from heat, cool and refrigerate.
8. After beef has rested carve it into slices as thin as you can muster. There will be a “vein” of gristle running through the roast, trim this away as you are carving. I like to cut the roast in half with the grain, then slice the halves across the grain to make the task more manageable.

1. For each sandwich
2. Heat your “jus” to a simmer in the skillet. Remove the bay leaf. Add your sliced roast beef and toss it about with tongs to warm it for a minute or so. Remove from heat.
3. Cut your roll in half lengthwise. If it is a chubby roll, tear out some bread from the inside to improve your filling to bread ratio.
4. Pile a layer of the beef with as much “jus” as possible clinging to it onto the bottom of the roll. Drizzle with an additional 1 to 2 tablespoons “jus.” Distribute the arugula, roasted red pepper, and chevre over the beef. Place the top of the roll on the sandwich. Wrap sandwich in parchment paper, leaving top exposed, and tuck the wrapped sandwich into a 16- to 20-oz paper cup. Serve immediately.