Baltimore Pit Beef

From Cook's Country | June/July 2011

Why this recipe works:

Baltimore is known for its pit beef, replete with a well-seasoned, charred crust and a rosy pink interior. The meat is shaved paper thin, piled onto a Kaiser roll, topped with a horseradish-y mayo known as tiger sauce, and finally covered with sliced onions. We started by cutting a beefy top… read more

Baltimore is known for its pit beef, replete with a well-seasoned, charred crust and a rosy pink interior. The meat is shaved paper thin, piled onto a Kaiser roll, topped with a horseradish-y mayo known as tiger sauce, and finally covered with sliced onions. We started by cutting a beefy top sirloin roast in half and slow-cooked the meat on the cool side of the grill—a foil shield provided maximum protection so the meat didn't dry out. Then for maximum char, we generously seared both pieces all over.

less

Serves 10

Buy brined (not creamy) prepared horseradish and, if necessary, drain it.

Ingredients

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