Saturday, August 4, 2012
I'm attempting to imitate Arby's Roast Beef
Every now and then, I get a craving, for Arby's roast beef. I love it plain, with no sauce. Once the craving starts, it doesn't go away, until I have one.
I've had this idea, for quite some time now, but I've not had the courage to attempt it. So, here we go, into uncharted territory (again). The only thing I have to go on is, Arby's uses a pressed loaf, made of beef and ground beef, that is baked for three hours, I taste a hint of, celery, garlic and onion in their loaf, and I can imitate their horsey sauce, pretty well. That's about it.
I learned a little, about making a pressed meat, style loaf, when I was playing around with Gyros , but this will have to be more moist, than that recipe. I'm not expecting to get this anywhere near their texture, or color. I don't have a meat slicer anymore, but, I can live with thicker slices, so long as I can get close to the flavor. Maybe, I could grate the finished loaf.
For the beef:
2lbs. round steak-cut into small cubes
2 staks of celery
1 onion-whole, peeled
2lbs. ground chuck
1/2tsp. garlic powder
1tsp. onion powder
2tsp. brown sugar
1/4-cup reserved broth-plus another cup to marinate the loaf.
You'll also need:
Horsey sauce and/or BBQ sauce
1/4cup real Mayonnaise
4tsp. prepared horseradish
Combine and chill.
Sweet Mild BBQ sauce:
2Tbl. corn syrup
1/4tsp. garlic powder
1/4tsp. onion powder
1/4tsp. Worcestershire sauce
Combine and chill.
Boil the steak, celery, and onion, in the water, until it becomes very tender, about 1-1/2 hrs. Cool. Reserve the broth.(I ended up with 2-1/2 cups) Discard the celery and onion. Shred the steak.(I just rubbed it between my fingers)
In a large bowl, combine, the shredded beef, 1/4cup of the reserved broth, and all other beef ingredients.
Knead the loaf for several minutes, until it has a smooth texture.
Shape it into two loaves, put them back in the bowl, pour another cup of the reserved broth, over the top.
Cover and refrigerate overnight. I covered and refrigerated the leftover broth, to keep any leftover roast beef moist.
Make the sauces, and refrigerate.
Preheat the oven to 350*
Put the loaves into 2 loaf pans.
Put the loaf pans into a large roasting pan. (like a turkey roaster) Fill the roaster 1/2 full of water.
Bake for 2hours, or until the juices run clear.
Remove the loaf pans from the water bath. Cool completely.
Slice the Beef, and pour the remaining broth over the slices.
Toast the buns. We added the beef, to the toasted bun, then microwaved 30 second, before adding the sauce.