I am misquoted; therefore I am

Yes, I know that it's been up on the internet for nearly 2 months, but I just read through the posted roast beef sandwich recipe on SI's Tailgate Nation - they really butchered it. When I first read it I was thinking that there had been some editing - but today I was copying it for someone who asked for a copy - and, as I read through I thought - This is so not what I submitted -

Having a history of being misquoted/victim of editing - I'm not too upset (although it makes me look a little stupid) - but, for my own ego - I'm posting the actual submission here - (It just makes so much more sense).

Roast Beef Sandwiches. The origins of our 2theLion Tailgate harken back to ancient times, before Joe Paterno was head coach at Penn State. We learned how to tailgate from the best and we continue the tradition of great food, friends and football today. For as long as I can remember we’ve always had at least one tailgate a season that features roast beef sandwiches; so here’s our recipe...

Roast Beef:

5 lbs. Top Round Beef (London Broil)
Olive Oil
Coarse Salt and Cracked Pepper

Coat beef with oil, salt and pepper.

Oven prep:
Pre-heat oven to 500 degrees F.
Place beef in roasting pan on a rack
Put beef in pre-heated oven - immediately reduce temperature to 400 degrees F.
Roast for 35 minutes.
Remove beef from oven - set aside to rest/cool.
Immediately add 1 cup of red wine to hot roasting pan (deglaze) - and add to (or set aside for) sauce.

Grilling (at the game or ahead of time):
On a hot grill, place meat over direct heat. Cook 10 minutes on each side.

Let meat rest at least 10 minutes before slicing.

Once beef has rested (or, if made ahead, once you’re at the tailgate!), slice thinly and add to sauce.

Serve on crusty kaiser rolls with horseradish sauce, sharp cheddar cheese, mustard, grilled onions, etc.


2 large (4 medium) onions, sliced
4 T butter
4 T olive oil
2 Senorita (or 1 jalapeno) peppers, sliced - or 1/2 t crushed red pepper flake
1 sweet pepper, sliced
6 cloves of garlic, sliced
2 springs fresh rosemary
2 bay leaf
1 cup red wine
2 T balsamic vinegar
2 T (Minor’s) beef base plus 2 quarts of water (8 cups of stock) or 6 packets of Knorr Au Jus mix, following package directions.
Salt and Pepper to taste

Over medium heat, sauté onions in butter and oil until translucent. Add pepper and garlic. Continue to sauté until soft. If desired, set aside 1/2 to 3/4th of onion/pepper mixture to use as topping on sandwiches.
Add rosemary and bay leaf.
Add red wine (with or without roasting juices)
Add vinegar and stock.
Allow to simmer for 20 - 30 minutes - season with salt and pepper to taste.
Strain sauce and refrigerate overnight. Before heading to the game - skim off any oil/fat.

Reheat at the game with sliced beef.

Horseradish sauce
1 cup sour cream
1/2 cup mayonnaise
2 T prepared horseradish
2 t dried mustard
salt and pepper

Combine all ingredients and refrigerate overnight. This recipe makes about 1 1/2 cup sauce, so you may want to divide it into 2 serving containers - serving one before the game and keeping one in the cooler for post-game tailgating.

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