Cochon Butcher in Germantown, an extension of the New Orleans original, is a casual counter-service butcher and sandwich shop that sports a comfortable covered patio, a small welcoming bar and a menu board of great sandwiches.
As the name implies, Cochon’s focus is pork, specifically Berkshire pork from the farmers of Alabama’s Fatback Collective (including a whole suckling pig ready to cook or fully roasted). The sandwich board rings all today’s pork bells with a bacon melt and a BLT, pork belly, barbecue, Cuban sandwiches, pork dogs and Le Pig Mac. What sticks out, however, is a cold, rare roast beef sandwich piled with arugula and horseradish mayo on an onion-flecked bun.
What a great idea for summer. Roast beef in the fridge makes the best sandwiches for hot-weather cold suppers and is ideal to have on hand after a busy day at the pool or on the beach.
Sure, you can grab a pound of sliced roast beef at the deli, but did you know it takes just about an hour to make fabulous roast beef at home? Instead of the pricier rib roast cut (an uncut rib-eye steak), use the lean rump or eye-of-round roast. They have a rich beefy flavor, but they’re also tougher cuts, so overcooking means disaster. The key to tender success is a few minutes in a super hot oven and a sharp temperature drop for a nice rare to medium-rare finish.
You can season any way you like, including using a paste made with seasonings and mustard, but we keep it simple with a blend of kosher salt and coarsely ground black pepper (more pepper than salt). For maximum tenderness — critical when served in a sandwich with no knife and fork to assist — slice the beef as thinly as possible with a sharp kitchen knife or, better yet, the electric knife buried in your dining room sideboard waiting for November.
One-Hour Roast Beef
3-4 pounds eye-of-round or rump roast
Kosher salt and black pepper
Heat the oven to 500 F. Place the roast on a rack in a roasting pan. Season all sides of the roast with kosher salt and black pepper. Place the roast in the oven and cook for 15 minutes. Reduce the heat to 300 F and roast for an additional 45 minutes (for rare). The internal temperature should be 115-120 F.
Remove the roast from the oven, cover loosely with foil and let rest for 15 to 20 minutes before slicing extra thin with a sharp knife or an electric knife. Makes about 10 servings.
The following post appears at Nfocus.com and we include it here for our rbandmindy.com readers.