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Best technique for thinly sliced roast beef...

zammdogg | May 5, 2015 04:09 PM

Hello, all,

I have an awesome roast beef recipe and a great industrial slicer. I'm just having trouble getting those translucent, deli-thin slices I crave. I like my meat rare and cook it at 500 for 20min then 250 until it reached an internal temperature of 120. I let it sit for about 3h and then slice it, but it still yields raggedy, albeit delicious slices. I want uniform, large slices that I can fold or fit all the way across a slice of bread. Should I be more patient and let it sit overnight, or freeze it before I slice it?

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