Beef > Pit Beef

Pit Beef with Horseradish Sauce Recipe

Ingredients with Measurements:
- 3 lbs beef top round roast
- 2 tbsp vegetable oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1/4 tsp cayenne pepper

Special equipment needed:
- Charcoal grill or smoker
- Meat thermometer

Step-by-step instructions:
1. Preheat the grill or smoker to 250°F.
2. Rub the beef top round roast with vegetable oil and season with kosher salt, black pepper, garlic powder, and onion powder.
3. Place the beef on the grill or smoker and cook for 2-3 hours, or until the internal temperature reaches 135°F for medium-rare.
4. While the beef is cooking, make the horseradish sauce by whisking together the sour cream, horseradish, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne pepper in a bowl.
5. Once the beef is cooked, remove it from the grill or smoker and let it rest for 10 minutes before slicing thinly against the grain.
6. Serve the sliced beef with the horseradish sauce on the side.


Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
5. Temperature:
Grill or smoker temperature: 250°F
Internal temperature of beef: 135°F for medium-rare
Serving size:
6-8 servings

Nutritional information:
Calories: 350
Fat: 18g
Protein: 42g
Carbohydrates: 3g
Fiber: 0g
Sugar: 2g
Sodium: 910mg

Substitutions for ingredients:
- Beef top round roast can be substituted with beef sirloin or beef brisket.
- Prepared horseradish can be substituted with grated fresh horseradish.
- Dijon mustard can be substituted with yellow mustard.

Variations:
- Add sliced onions and peppers to the grill or smoker to cook alongside the beef for added flavor.
- Use the sliced beef to make sandwiches with crusty bread and additional toppings like lettuce, tomato, and cheese.

Tips and tricks:
- Letting the beef rest before slicing will help it retain its juices and flavor.
- Use a meat thermometer to ensure the beef is cooked to the desired temperature.
- Adjust the amount of cayenne pepper in the horseradish sauce to taste.

Storage instructions:
Leftover sliced beef can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the sliced beef in a skillet over medium heat until warmed through.

Presentation ideas:
Serve the sliced beef on a platter with the horseradish sauce in a bowl on the side.

Garnishes:
Garnish the platter with fresh herbs like parsley or chives.

Pairings:
Pair the pit beef with a side of roasted vegetables or a simple green salad.

Suggested side dishes:
- Roasted vegetables
- Green salad
- Grilled corn on the cob
- Baked potatoes

Troubleshooting advice:
- If the beef is cooking too quickly, reduce the temperature of the grill or smoker.
- If the beef is not cooking evenly, rotate it on the grill or smoker.

Food safety advice:
- Use a meat thermometer to ensure the beef is cooked to the proper temperature to avoid foodborne illness.
- Store leftover beef in the refrigerator within 2 hours of cooking.

Food history:
Pit beef is a Baltimore specialty that originated in the 1940s. It is typically cooked over charcoal and served thinly sliced on a Kaiser roll with horseradish sauce.

Flavor profiles:
The beef is seasoned with a blend of spices for a savory flavor, while the horseradish sauce adds a tangy and slightly spicy kick.

Serving suggestions:
Serve the pit beef with a side of horseradish sauce for dipping or drizzling over the sliced beef.

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Taste: Savory, Tangy, Spicy, Smoky, Aromatic