Monday, December 6, 2010

"He brought everything back, all the food for the feast. And he, he himself, the Grinch, carved the roast beast." ~ Dr. Seuss

     Ahhh...roast beast.  Sometimes you just get a craving for it, and it's been my experience, that if you don't feed that craving, it doesn't go away.  It just keeps coming on, stronger and stronger.  Very similar, but no where nearly as severe as a chocolate craving.  

      We try to do the healthy thing, eating more chickenfish, and vegetables, and limiting our ingestion of beef to once a week. Sorry, Beef Council, no offense.  But every once in a blue moon, (which is a fine beer as well) Babe gets a craving for this sandwich from his youth, growing up in Portsmouth, New Hampshire.  Although we are newlyweds, I do know Babe well enough, that once this craving starts, nothing else will his satisfy his appetite.  It's like a train that's gone off it's tracks.  Like a 18-wheeler that's lost it's breaks coming down a mountainside.  Like Congress on a spending spree - it's unstoppable.

      This is his favorite sandwich from the Bratskellar Restaurant, a German pizza joint, yes, you read correctly, German pizza joint.  I never thought of those words together, but who am I to argue - not only are these sandwiches SUPER EASY to make, they are perfect for football games and the busy holiday season, terrifically DELICIOUS, and best of all - Babe does all the cooking!

Bratskellar Roast Beef Sandwiches - according to Babe's memory

Makes 4 sandwiches

2 lb.s lean, rare Roast Beef, thinly sliced from the Deli
1/2 lb. sliced Smoked Provolone
Horseradish Sauce - we like Bennett's brand
4 crusty Italian hoagie rolls
McComick Au Jus gravy mix
Jar of Roasted Peppers, optional

Split the hoagie rolls lengthwise.  Spread 2 T of mayonnaise on each roll, add the horseradish sauce to your liking, layer with 8 oz. of roast beef,  sprinkle with salt and pepper, and top with the cheese.

Place sandwiches on a cookie sheet, and place on middle rack of ove, broil 3-6 minutes, or until cheese is perfectly melted.  While the roast beasts are broiling, make the au jus gravy according to the package directions.  How easy is that?

Pour the hot au jus in small ramekins, and place on the plate next to the sandwich for dipping.

Serve with a large dill pickle and chips.

I added Ina Garten's caramelized onions and roasted peppers to my sandwich before topping with the cheese.  Craving satisfied!  Eat Happy!

Caramelized Onions (Ina Garten Barefoot Contessa)

  • tablespoons olive oil
  • tablespoons unsalted butter
  • lbs yellow onions, peeled and sliced in half-rounds
  • 1/2 teaspoon fresh thyme leave
  • tablespoons sherry wine vinegar
  • teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
    1. 1Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
    2. 2Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
    3. 3Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.

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