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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 225°F Insert an oven safe remote thermometer into the center of the roast and program the thermometer to alert at 115°F Place the roast on a rack over a foil lined baking pan. Slow roast in the oven uncovered until the thermometer alerts. Turn the temperature of the oven down to 175F and continue roasting. The idea is that this tough cut of meat will become most tender if slow roasted with an internal temp under 122F as long as possible. | 2. Change the alert temperature of the thermometer without opening the oven to 130°F When the alert is reached remove the roast from the oven and let rest inside an unsealed gallon sized ziploc baggie. This will capture the juices while resting. The roast will be pink throughout. This is how it should look at this point. | 3. When the roast is room temperature, seal the baggie and place in the refrigerator over night. The cold temperature will help enable thin slicing. | 4. Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each sandwich to be made. (I purchased a Harbor Freight deli slicer for $65 on Ebay). Heat the beef broth or consomme in a saucepan until simmering and add in the reserved juices. When the sauce is simmering place the cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds. This will finish cook the beef, add the flavor of Roy's sandwiches without toughening the meat. Anything over a minute will toughen the meat. A Roy's employee acknowledged this is how they finished the beef. | 5. Place the meat directly from the broth on an untoasted bun bottom. Spoon a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef eye	3 1/4	1/4	round	2195.2716	0.0	311.9054	96.7982
kaiser italian	2	ounces		50.4333	0.0	11.22	0.2833
beef broth	2	tablespoons		2.1	0.012	0.342	0.066
barbecue sauce	1	tablespoon		26.145	2.9164	2.0527	0.6879
horseradish sauce	1	tablespoon		84.50399999999999	1.6884	0.1831	8.5495

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.