I don’t understand store bought roast beef sandwich meat. It’s expensive. It has a funny texture. It’s not very good at all. I’m just not a fan. If you’re looking for a better roast beef sandwich, have an oven, an instant read thermometer and a sharp knife you can do better. Home made roast beef sandwich meat. Like you’d get from an awesome sandwich food truck.

There’s absolutely nothing to making home made roast beef sandwich meat. It’s only slightly harder than boiling water. Or making ice. Take a nice hunk of top sirloin. Roast it in a 275F oven until it reaches an internal temperature of 125F. Have some for dinner. Refrigerate the rest. Slice against the grain. Pile on bread. Eat.

Make your roast beef sandwich beef from scratch. Cheaper, tastier and dead easy. - 1 Make your roast beef sandwich beef from scratch. Cheaper, tastier and dead easy. - 2 Make your roast beef sandwich beef from scratch. Cheaper, tastier and dead easy. - 3

home made roast beef sandwich meat

Ingredients

  • 1 4 lb Top sirloin roast
  • salt

If you are serving this for dinner as well

  • 1/2 cup red wine
  • 2 cups beef or veal stock
  • 1 Tbsp butter mixed with 1 Tbsp of flour beurre manié

Instructions

  • Pre-heat the oven to 275F.
  • Pre-heat a roasting pan.
  • Season the beef liberally with salt.
  • Roast until the internal temperature of the meat reaches 125F (around 2 hours or more).

If you are also serving the roast for for dinner

  • Remove the roast from the oven.
  • Turn up the heat in the oven to 450F
  • When the oven reaches 450F return the roast to the oven for 5-8 minutes to brown.
  • Remove the roast from the oven.
  • Spoon off the fat and place the pan over medium heat. Deglaze the pan with red wine. Deglaze is just a fancy way of saying pour liquid in a hot pan and dissolve all that good stuff left over from roasting meat or poultry. Scrape up any browned bits in the pan.
  • Add the stock and reduce by half.
  • Remove from heat and swirl in the butter and flour mixture to thicken.

Thai nam jim or Thai dipping sauce is crazy flavourful and dead easy. Garlic, shallots, lime juice and hot chilies. It’s a Thai wonder sauce.

Thai dipping sauce is great on just about everything. Maybe not ice cream but other than that. It’s called nam jim.

That’s actually just another way of saying Thai dipping sauce so that’s not particularly useful information.

The flavours are wonderful though. Salty, sweet, spicy and sour. The core flavours of Southeast Asia.

Let the flavours come together when you make Thai dipping sauce

The only thing to plan for is a bit of time to let the flavours combine. It’s great when you first mix it up.

But it’s even better if you give it a bit of time to come together. Not a ton of time. Not overnight. But an hour or two. Makes all the difference.

Or better yet. Mix up a batch and keep it in the fridge. Have it ready to go. And use it whenever the mood hits.

That makes it a condiment I guess. It’s a lot better than ketchup so I say it’s worth the space. And it gets better when it sits for a few days.

This thai dipping sauce adds explosive flavour to anything it's paired with. - 4

Nam Jim makes a great dressing

This sauce works as a dressing as well. Add a bit of oil and drizzle it on a steak or chicken salad.

On a budda bowl. With grilled meat or chicken. Like a Thai chimichurra. Tossed with chicken wings.

Tossed with noodles. And that’s before you even dip anything in it. Like I said – great with just about everything. Good enough to eat with a spoon.

Thai dipping sauce is super easy to make

This one is about as easy as it gets. You can just take everything, toss it into a food processor and pulse it.

Don’t puree it though. You want little bits of everything in this sauce.

That’s the easy way.

If you if you have a good knife and you like to use it, you can mince everything up. It’s good practice with your knife with a prize at the end. Knife skills matter.

You will find new ways to use this sauce

This one is a little bit of tasty kitchen magic. The flavours are assertive. But in a way that compliments just about everything it touches.

In noodles. On noodles. Next to noodles. With grilled chicken. Or pork. Poached shrimp. On a fried egg. With a roast chicken.

Thai dipping sauce is one of those things you can’t really explain. But that’s why it’s kitchen magic.

Thai roast chicken on a bed of rice noodles with Asian greens. - 5 This Thai dipping sauce adds explosive flavour to anything it's paired with. - 6

thai dipping sauce

Ingredients

  • 1/4 cup fish sauce
  • 1/4 cup lime juice – fresh squeezed
  • 2 green chilies seeded and minced
  • 1 red chili seeded and minced
  • 1/4 cup shallots minced
  • 1 large clove garlic – as finely chopped as you can
  • 1/4 cup minced cilantro
  • 1/4 cup brown sugar
  • 1/4 cup water

Instructions

  • Combine ingredients. Stir.
  • Let sit for an hour or more to let the flavours combine.

Notes

Nutrition