Beef On A Weck Recipe

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Introduction

Beef on a Weck is a regional sandwich hailing from Buffalo, New York, consisting of thinly sliced roast beef piled high on a kummelweck roll, topped with caraway seeds and coarse salt. Its unique flavor profile, combining savory beef with the distinctive roll, has made it a local favorite and a sought-after dish for food enthusiasts. It is commonly cooked due to its relatively simple preparation and satisfying, hearty nature, making it perfect for gatherings or a comforting meal.

Ingredients

For the Roast Beef:

• 3-4 lb Beef Roast (Top Round or Sirloin Tip recommended)
• 2 tbsp Olive Oil
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 tsp Black Pepper
• 1 tsp Salt
• 2 cups Beef Broth

For the Kummelweck Rolls:

• 6-8 Kummelweck Rolls (Can be substituted with Kaiser rolls if unavailable, topped with coarse salt and caraway seeds)

For Serving:

• Horseradish (Creamy or prepared, to taste)
• Au Jus (reserved from the beef roast)

Possible Substitutions:

• Beef broth can be substituted with beef bouillon cubes dissolved in water.
• If kummelweck rolls are unavailable, Kaiser rolls brushed with egg wash and sprinkled with coarse salt and caraway seeds can serve as a decent substitute.

Preparation Steps

Begin by trimming any excess fat from the beef roast. In a small bowl, combine the garlic powder, onion powder, black pepper, and salt. Rub this mixture generously over the entire surface of the roast, ensuring it is evenly coated. Allow the roast to sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat. This will help create a more flavorful and tender final product.

Tip: Patting the roast dry before applying the rub will help the seasoning adhere better and promote better browning during the searing process.

Cooking Instructions

Roasting the Beef:

1. Preheat oven to 325F (160C).
2. Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side. Searing helps to create a flavorful crust and lock in juices.
3. Remove the roast from the skillet and set aside. Pour beef broth into the skillet, scraping up any browned bits from the bottom.
4. Place the roast back into the skillet, partially submerged in the broth. Cover the skillet with a lid or tightly with aluminum foil.
5. Roast in the preheated oven for approximately 2-3 hours, or until the internal temperature reaches 130-135F (54-57C) for medium-rare, 140-145F (60-63C) for medium.
6. Remove the roast from the oven and let it rest for at least 20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Tent it loosely with foil during the resting period.
7. While the roast rests, slice the kummelweck rolls in half and warm them slightly.
8. Thinly slice the roast beef against the grain using a sharp knife or meat slicer.

Assembling the Sandwich:

1. Dip the top half of the kummelweck roll in the au jus from the roast.
2. Pile a generous amount of thinly sliced roast beef onto the bottom half of the roll.
3. Top with horseradish to taste.
4. Place the dipped top half of the roll on top of the beef.
5. Serve immediately with additional au jus for dipping.

Serving Suggestions

Beef on a Weck is traditionally served hot with extra au jus for dipping. It pairs exceptionally well with classic sides such as coleslaw, potato salad, or French fries. For a lighter accompaniment, consider serving it with a crisp green salad. The sharpness of the horseradish complements the rich beef, but mustard or other condiments can be offered as alternatives. Plating can be simple, focusing on the hearty sandwich and accompanying sides. A small bowl of au jus on the side allows for easy dipping.

Tips and Common Mistakes

Tips:

• Use a meat thermometer to ensure the roast is cooked to the desired doneness. Overcooking can result in dry, tough meat.
• Slicing the beef thinly against the grain is crucial for tenderness.
• Dipping the roll in au jus just before serving prevents it from becoming soggy.
• If kummelweck rolls are difficult to find, try making your own by sprinkling Kaiser rolls with coarse salt and caraway seeds before baking.

Common Mistakes:

• Overcooking the roast is a common mistake. Aim for a slightly rare to medium-rare internal temperature.
• Not letting the roast rest before slicing can cause the juices to run out, resulting in a drier sandwich.
• Using pre-sliced roast beef from the deli lacks the flavor and texture of freshly roasted beef.
• Skipping the au jus dip for the roll diminishes the overall flavor experience.

Explore More Cooking Guides

Mastering the art of Beef on a Weck unlocks a world of flavor and provides a delightful culinary experience. Its combination of tender roast beef, salty kummelweck roll, and zesty horseradish creates a uniquely satisfying sandwich. The recipe offers a blend of simplicity and sophistication, making it suitable for both casual meals and special occasions. Adapt the recipe to suit personal preferences, such as adjusting the level of horseradish or experimenting with different side dishes. Discover how to elevate your home cooking skills and bring the taste of Buffalo to your table. Explore more cooking guides at foodrecipestory.com and embark on a journey of culinary discovery.