“Making Homemade Pickled Roast Beef”

“Making Homemade Pickled Roast Beef”

Selecting the Beef

When making pickled roast beef at home, it all starts with choosing the right cut of beef. The most common and ideal cuts to use are:

  • Top round roast – This economical cut comes from the cow’s hind leg. It’s lean and flavorful.
  • Eye of round roast – This is a small, cylindrical cut from the rear of the cow. It’s very lean yet tender.
  • Bottom round roast – This comes from the upper leg and is budget-friendly and lean.

I prefer using a bottom round roast, as it offers great texture and value. Look for a 2-4 pound roast without too much fat or gristle. Grass-fed and organic beef offer the most flavor.

Seasoning the Roast

Before cooking the roast, it must be seasoned to infuse robust flavor. Here are two easy seasoning rubs to try:

Dry Rub

Mix together:

  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry mustard

Rub the mixture evenly all over the roast.

Wet Rub

Whisk together:

  • 2 tablespoons vegetable oil
  • 1 tablespoon Dijon mustard
  • 3 cloves minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Slather the wet rub all over the roast.

Allow the roast to marinate for 1-2 hours in the fridge so the flavors penetrate.

Cooking the Roast

To ensure tender and juicy meat, roast low and slow. Follow these steps:

  • Preheat oven to 275°F.

  • Place roast on a rack in a roasting pan. This allows air circulation for even cooking.

  • Insert a meat thermometer into the thickest part of the roast.

  • Roast for approximately 3-4 hours, until thermometer reads 145°F for medium-rare doneness.

  • Allow roast to rest 10-15 minutes before slicing to allow juices to redistribute.

  • Slice roast across the grain into thin slices.

Making the Pickling Liquid

The flavored pickling liquid gives pickled roast beef its signature taste. You can flavor it in many ways, but here’s a basic brine:

  • In a saucepan, combine 1 cup water, 1 cup cider vinegar, 1/2 cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, 3 crushed garlic cloves and 2 bay leaves.

  • Bring to a boil, then remove from heat and let cool completely. This allows the flavors to infuse.

Pickling the Roast Beef

Now just combine the roast beef and pickling liquid:

  • Place sliced roast beef in a glass or ceramic dish.

  • Pour the cooled pickling liquid over the beef. The beef should be fully submerged.

  • Cover and refrigerate for 12-24 hours to allow the beef to soak up the flavors.

  • For best results, stir the container once or twice while pickling.

  • The pickled roast beef keeps refrigerated for up to 2 weeks.

Now you can enjoy delicious homemade pickled roast beef on sandwiches, charcuterie boards, salads and more! Adjust the pickling spice blend to suit your taste.