beef-on-weck-part-2-roast-beef.json

{
    "directions": [
        "Season beef with salt and black pepper.",
        "Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.",
        "Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.",
        "Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping."
    ],
    "ingredients": [
        "2 pounds beef top-sirloin roast",
        "salt and pepper to taste",
        "1 tablespoon vegetable oil",
        "2 teaspoons all-purpose flour, or as needed",
        "2 1/2 cups cold beef broth",
        "2 teaspoons aged balsamic vinegar, or to taste",
        "4 kummelweck dinner rolls, split",
        "1/4 cup extra-hot prepared horseradish, or to taste"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Beef on Weck, Part 2: Roast Beef",
    "url": "http://allrecipes.com/recipe/240135/beef-on-weck-part-2-roast-beef/"
}