~ Inbetween ~ Recipe

How to make it

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• You know how and what to do with the 'Prime Rib'...It's called the 'No Open Door'...'High Heat Approach'...It's a waiting game...Don't Peek!
• Rub it down...then...Roast.
• You want this great hunk of beef to be mean lookin' on the outside and rare on the inside.
• Then you are going to slice it very,very thin...almost to where you can see through it.
• 'The Roll'...well,you make the cornstarch glaze by placing the ingredients in a pan and bring to a gentle boil...reduce the heat and stir about until the mixture is translucent...remove from heat and let cool.
• Brush the glaze over the top of each roll and sprinkle equal amount of caraway seeds and rock salt...then place 'em in the heat of the oven for about three minutes...or...until tops of the rolls get crusty and the caraway seeds and rock salt begins to stick around...remove from oven and cut the roll in half lengthwise...dip each cut side in the au jus...place the thin rare slices of beef on the lightly soaked roll and top.
• Is it...History?
• Some say that...Kelly's may holler that they invented the Roast Beef Sandwich in 1951
• ~or~
• Some guy deciding to fashion his roll after a loaf that was left as a ceremonial offering...This savvy pub owner thought if he served up a salty top roll,that it would make his patrons purchase more drinks...such as...'Beer' to make it more clear.
• Which makes me thing of 'Tun Tavern'...a birthplace of sorts :o)
• ~and~
• 'Peggy Mullan's Red Hot Beef Steak Club'
• ~and~
• 'Bread Pudding'
• ~but~
• Any rancher worth their salt from way back when can state claim to the fame.
• No matter...Who invented what!
• It's a dang good piece of beef laying between a salty caraway roll...served with horseradish on the side,and roasted spicy potato wedges doctored up with oil,chili powder,onion powder,garlic salt,paprika,cayenne pepper...so on and so forth
• ~ and ~
• Lest we forget...Bread Pudding with Bourbon Sauce