Recipe For Beef On Weck
Introduction
The “recipe for beef on weck” is a culinary icon hailing from Buffalo, New York. This sandwich, featuring thinly sliced roast beef piled high on a kummelweck rolla roll topped with kosher salt and caraway seedsis more than just a meal; it’s a regional experience. The combination of savory beef, salty, aromatic roll, and a touch of horseradish creates a flavor profile that’s both comforting and uniquely satisfying. It’s a popular choice for casual gatherings, sports events, and a hearty weeknight dinner.
Ingredients
Roast Beef: 3-4 lb beef chuck roast or round roast is recommended. The roast should be well-marbled. Kummelweck Rolls: These are essential. If unavailable, substitute with Kaiser rolls and sprinkle with kosher salt and caraway seeds before baking. Beef Broth: Approximately 4-6 cups, for braising and dipping. Low-sodium is preferable to control saltiness. Kosher Salt: Coarse kosher salt, crucial for the kummelweck rolls and seasoning the beef. Caraway Seeds: Whole caraway seeds for the rolls. Garlic: 2-3 cloves, minced, for enhancing the beef’s flavor. Onion: 1 large, chopped, to create a flavorful base for braising. Horseradish: Prepared horseradish, for serving. Creamy or extra-hot, depending on preference. Olive Oil: For searing the beef. Black Pepper: Freshly ground, to taste. Optional: Worcestershire sauce, bay leaf, or thyme sprigs to enrich the braising liquid.
Preparation Steps
Begin by trimming any excess fat from the beef roast, but leave a thin layer for flavor. Season the roast generously with kosher salt and freshly ground black pepper. Let the roast sit at room temperature for about 30 minutes to allow the seasoning to penetrate. This step helps create a better sear. While the roast is resting, prepare the vegetables. Chop the onion and mince the garlic. If making your own kummelweck rolls, prepare the dough according to your chosen recipe, incorporating caraway seeds and kosher salt. Alternatively, pre-heat the oven to 350F and sprinkle store-bought Kaiser rolls generously with kosher salt and caraway seeds, then lightly toast for enhanced flavor and texture.
Cooking Instructions
1. Searing the Beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef roast on all sides until deeply browned. This step is crucial for developing rich flavor. 2. Braising: Remove the roast from the pot and set aside. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes. Pour in the beef broth, scraping up any browned bits from the bottom of the pot (this process is called deglazing). 3. Slow Cooking: Return the roast to the pot, ensuring it is mostly submerged in the broth. Add any optional ingredients like Worcestershire sauce, a bay leaf, or thyme sprigs. Bring the broth to a simmer, then cover the pot and transfer it to a preheated oven at 325F (160C). Cook for approximately 3-4 hours, or until the beef is fork-tender. The internal temperature of the beef should reach around 200-205F (93-96C). 4. Shredding the Beef: Remove the roast from the pot and let it rest for at least 15 minutes before shredding or slicing thinly against the grain. 5. Preparing the Rolls: While the beef is resting, slice the kummelweck rolls in half. Dip the cut sides of the rolls in the braising liquid to soak up the flavorful juices.
Serving Suggestions
To assemble the beef on weck, pile a generous amount of shredded or thinly sliced roast beef onto the bottom half of a kummelweck roll. Top with a spoonful of the braising liquid and a dollop of prepared horseradish. Serve immediately with a side of au jus (the strained braising liquid) for dipping. Traditional accompaniments include coleslaw, potato salad, or french fries. For a heartier meal, consider serving it with a side of roasted vegetables.
Tips and Common Mistakes
Don’t Overcook: Overcooking the beef will result in a dry and tough sandwich. Use a meat thermometer to ensure the internal temperature reaches the recommended range. Salt Control: Be mindful of the salt content, especially if using store-bought beef broth. Opt for low-sodium broth and adjust seasoning accordingly. The kummelweck rolls already contribute a significant amount of salt. Roll Freshness: Use fresh kummelweck rolls for the best texture. Stale rolls will be difficult to eat. Slicing Technique: If slicing the beef instead of shredding, slice it thinly against the grain for maximum tenderness. Horseradish Balance: Adjust the amount of horseradish to your personal preference. Start with a small amount and add more as desired. Some prefer creamy horseradish to cut the heat. Resting the Beef: Letting the beef rest before shredding or slicing is crucial for retaining juices and preventing it from drying out.
Explore More Cooking Guides
Mastering the “recipe for beef on weck” brings the authentic taste of Buffalo to your kitchen. Its rich, savory flavors and distinctive roll offer a comforting and satisfying culinary experience. This dish showcases the beauty of simple ingredients transformed through patient cooking, making it a rewarding dish to create. Adapt the level of horseradish to your liking or experiment with different sides to create a personalized version. Ready to try it? Explore more cooking guides and delicious recipes at foodrecipestory.com.
