Roast beef and horseradish sandwich

Name: Roast beef and horseradish sandwich
Total time: 1 h
Ingredients: 120g of leftover roast beef, thinly sliced; 2 brioche buns; 40g of butter, softened; 1/2 bunch of watercress; fresh horseradish, grated, to serve; sea salt; freshly ground black pepper; 150ml of water; 100ml of cider vinegar; 50g of caster sugar; 1/2 tsp coriander seeds; 1/2 tsp fennel seeds; 1/2 tsp black peppercorns; 1/2 tsp yellow mustard seeds; 1/2 beetroot, peeled and very thinly sliced; 10g of fresh horseradish, peeled and finely grated; 200g of créme fraiche; 50ml of double cream; 10g of Chardonnay vinegar; sea salt; freshly ground black pepper

by The Quality Chop House

Item 1 of 1

Snack
easy
2
60 minutes

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Leftover roast beef is transformed into a world-class sandwich with this easy recipe, perfect for combatting food waste. The silky horseradish cream, quick-pickled beetroot and peppery watercress all complement the meat to create a distinctly British treat.

This recipe is taken from The Quality Chop House: Modern Recipes and Stories from a London Classic by William Lander, Daniel Morgenthau & Shaun Searley (Quadrille, £30). Photography by Andrew Montgomery.

First published in 2019

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Categorically the best way to use up leftover Sunday roast beef. Don’t be shy with the horseradish: it’s the heat of this together with the rich beef and peppery watercress that make this sandwich such a classic.

Ingredients

Metric

Imperial

120g of leftover roast beef, thinly sliced
2 brioche buns
40g of butter, softened
1/2 bunch of watercress
fresh horseradish, grated, to serve
sea salt
freshly ground black pepper

Pickled beetroot

150ml of water
100ml of cider vinegar
50g of caster sugar
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp black peppercorns
1/2 tsp yellow mustard seeds
1/2 beetroot, peeled and very thinly sliced

Horseradish crème fraiche

10g of fresh horseradish, peeled and finely grated
200g of créme fraiche
50ml of double cream
10g of Chardonnay vinegar
sea salt
freshly ground black pepper

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Method

To make the horseradish crème fraiche, mix all the ingredients together and leave in the fridge for at least 1 hour to infuse. This will make more than you need for these sandwiches, but it will keep for a few days

For the pickled beetroot, bring the water, vinegar and sugar to the boil. Meanwhile, toast the spices in a dry frying pan for a few minutes until aromatic, then add to the liquor

Place the sliced beetroot into a heatproof container and pour the boiling pickling liquor over it through a fine sieve. Set aside to cool. This step can be prepared a few days in advance; keep the beetroot in a covered jar or bowl in the fridge

To serve, cut the buns in half and spread with the butter and around 60g of the horseradish crème fraiche. Divide the drained beetroot and sliced beef between the two sandwiches and season with salt and pepper. Top with a big pinch of watercress and a generous grating of fresh horseradish, then sandwich together and serve

First published in 2019

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The Quality Chop House

The Quality Chop House is a restaurant in London, specialising in modern, innovative cooking that makes the most of British produce.

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