William Lander, Daniel Morgenthau, Shaun Searley

Roast Beef and Horseradish Sandwich

Name: Roast Beef and Horseradish Sandwich
Yield: Serves 2
Ingredients: ½ beetroot; 150 ml QCH pickle liquid; 120 g leftover roast beef; 60 g horseradish crème fraîche; 40 g butter, softened; 2 brioche buns; fresh horseradish; ½ bunch of watercress; salt and freshly ground black pepper, to taste

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

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

Pickled Beetroot

½ beetroot
150 ml QCH pickle liquid

Sandwich
Spicy

Method

Peel the beetroot and use a mandoline to thinly slice the beetroot into a bowl (or jar, if you are intending to use it a few days later). In a small saucepan, bring the pickle liquor to the boil and pour over the beetroot. Leave to one side to cool. This could be prepared a few days in advance: keep the beetroot in a covered jar or bowl in the fridge.

Thinly slice the beef, either using