The below table details the flavor matrix* of the North Shore Roast beef sandwich. Just don’t forget the napkins. The bread. save. This bun is slightly bigger than the regular—approaching 6 inches in diameter. Jimmy's North Shore Roast Beef LLC is a Massachusetts Domestic Limited-Liability Company filed On March 3, 2021. While the range of options are plenty, the one-of-a-kind beef sandwich is a large part of the fabric of New England food identity and the pride of the North Shore. The very phrase conjures up pretty images of local farms, wild foraged plants, farm-to-fork restaurants and farmer’s markets across city landscapes—all things celebrated by this magazine on a regular (and near exclusive) basis. It was a hit. BBQ sauce | Improper Bostonian I nspired by the classic James River BBQ sauce used in many a North Shore roast beef shop, this sweet and tangy sauce starts with a housemade ketchup base before local apple cider vinegar, hard cider and molasses are added for an extra New England feel. Most of the roast beefs have a similar BBQ sauce. While not the top choice, beef shops tell me that this sandwich has some fans and cannot go unmentioned. The Registered Agent on file for this company is Brandon Douglas and is located at 24 Wight St., Waltham, MA 02452. /* Question and Answer Pages: Middle, created 9/3/08 */ The north shore roast beef sandwich is absolutely a thing and not something you can find in areas too far from Boston. Thank you and welcome to the Edible Boston community! North Shore Roast Beef at Red Face Jack's in West Yarmouth, MA. Tried Googling and couldn't find the answer. Kelly’s, with a nod to their founding tradition, uses top round and often hand slices the beef, while most other shops use the bottom round and slice the meat with deli slicers creating a thinner, more consistent cut. George’s is named for their dog, George Castanza. Your place to go for North Shore Beef related merchandise Also get an onion roll or just a plain Sunbeam bread roll from bakery or market. google_ad_client = "pub-2969808361650182"; The rolls/buns on a beef sandwich must be soft and slightly squishy. It lends a subtle tang, with savory and creamy notes that only cheese can provide. You will need to get a top round cut from the butcher. Now I buy it by the case. Get There: 629 Winthrop Ave., 781-289-7968. I’m from Minnesota, and my first beef sandwich came from an Arby’s counter at the mall. Cut of meat? The mayo. It's thinner than your typical bottled BBQ sauce, and less high-fructose-corn-syrupy. And since that fateful day, myriad variations have popped up, adding cheese, sauce, mayo, pickles and more to the mix, each sandwich “combo” lending completely different flavors and textures to the plain beef and bread. The quality of their roast beef never waivers or fails to satisfy. I prefer the onion roll, myself, which adds a little extra flavor punch. The combination of these three components is called the “three-way.” Perhaps the most indicative of how ubiquitous the beef sandwich is to the North Shore, if you want your sandwich like this you need only approach the counter and ask for “a three-way.”. So you get that nice sort of hot cold contrast. They’re a little sweet, but not quite as sweet as a Hawaiian Roll. The feature item on the menu will be a Super Beef Threeway: a grilled buttered bun, thin-sliced rare roast beef, topped with white American cheese, mayo and James River BBQ sauce. For anyone looking for the "secret sauce" for Boston area (especially north shore) Roast beef sandwiches, this is it. Cook until 130 degrees. Let stand at room temperature for half hour. A plain beef sandwich is made from just these two components: beef and bread. The portions are very generous with a large selection of sandwichs. One caveat and warning: I’m a novice when it comes to roast beef. //-->, foodadvisors wrote: In fact, Boston is famous as much for its native clam chowder and boiled lobster as it is to Fluffernutters and Fenway franks. Cooking process? Junior beefs are what most consider a “snack sandwich.” Larger than a slider and more like a McDonald’s hamburger bun in circumference, the Junior is the smallest. However, since moving to the Boston area, I’ve approached the local beef sandwich with fresh eyes and no bias. Either top or bottom round, the beef is cooked very rare and thinly sliced for each sandwich. The beef rivalry between towns like Salem, Peabody and Lynn is very real, and diners should be prepared to discuss the beef-to-bun (B2B) ratio if they’re going to engage in it. They’re really serious about their sandwiches up there. But there is another category of food, also very much defined by its origins: Every region of this country has its particular local delicacies, and many don't contain a single ingredient grown or raised in the community, but they are still central to the culinary makeup of the area. Correction: Due to a reporting error, an article on North Shore roast beef sandwiches incorrectly stated the sentence that Nicholas Koudanis, co-owner of Nick’s Famous Roast Beef … google_ad_slot = "3384763451"; It’s tangy, it’s slightly sweet and it’s the cult secret (that’s not so secret) of the sandwich. Rare roast beef in a brioche roll with james river bbq sauce, lettuce, tomato, onion & american cheese (Posted on 4/25/10 by bl),