Roast Beef Smushi
For best results, use one of the roasting recipes below. If time does not allow, you can use thin-sliced rare roast beef from the deli.
Servings: 24 servings
- 24 slices Thin-sliced roast beef
- 24 pieces cocktail rye bread
- 3 tsp creamy horseradish (we use Inglehoffer brand)
- 3 Tbsp mayonnaise
- 1/4 cup butter, divided
- 1 yellow onion, thinly sliced
- 1/2 cup flour
- 24 grape tomatoes, cut in half
- coarse salt
- pepper to taste
- fresh chives or parsley, chopped
Mix mayonnaise and horseradish in small bowl, set aside. Separate onion slices into rings and dredge in flour in a medium bowl. Melt 2 Tbsp butter in a large sauté pan. Fry onion rings until crisp and golden. Butter each slice of bread and place on a serving dish. Top each slice with 2 decoratively folded pieces of roast beef. Then drizzle with horseradish mixture (you can fill a baggie and cut a small hole in one corner to use like a pastry bag). Top with a generous amount of fried onions, then 2 grape tomato halves. Sprinkle with coarse salt and pepper. Finish with a small sprig of parsley or the chives.
For a more authentic Danish smushi, you can use a heartier bread, such as Mestemacher Fitness Bread, available at World Market. Cut the long pieces into three slices for just the right size smushi.
For roast beef, start with one 2# boneless eye of round roast and 2 tsp salt. Trim excess fat from roast, if desired. Sprinkle salt evenly over entire roast and wrap in plastic wrap. Refrigerate at least 18 hours, up to 24. This time is necessary for the roast to become seasoned evenly. Use one of the following methods for roasting.
(1) Heat oven to 225˚. Pat roast dry with paper towels and then rub with 1 tsp of oil. Sprinkle evenly with pepper. Heat 1 Tbsp of oil in a skillet over medium-high heat, then brown the roast on all sides, about 6-8 minutes. Place roast fat-side-up on a rack in a roasting pan, then in preheated oven. Insert an oven-safe thermometer into the center of the meat; roast until the thermometer reads 115˚ for medium rare, about 1 hour to 1-1/2 hours. For medium, roast to 125˚, about 20 minutes longer.
(2) Heat oven to 500˚. Pat roast dry with paper towels and then rub with 1 tsp of oil. Sprinkle evenly with pepper. Place roast fat-side-up on a rack in a roasting pan, then in preheated oven. Insert an oven-safe thermometer into the center of the meat. Roast for 5 minutes per pound (so 10 minutes for a 2# roast). Then turn the oven off and without opening the door, let the roast sit in the oven for 2 hours. Let rest at least 15 minutes before carving.
In either case, do not add water to the roasting pan and do not cover. This will allow air to circulate and cook the roast evenly, as well as ensuring a nice crust on the outside. The rack in the pan is important for this reason too.