Beef on Weck
Beef on weck is a classic sandwich from Buffalo and Western New York.It consists of:Thinly sliced, warm roast beefA kummelweck roll—a crusty roll topped with coarse salt and caraway seedsBeef juices or au jus, often used to dip the top bunTraditionally served with plenty of prepared horseradish“Weck” is short for kummelweck (from German words referring to caraway and a roll). It’s similar to a French dip, but the salty, caraway-topped bun and sharp horseradish give it a distinctive flavor.
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Ingredients
Roast beef
- 1½ lb beef top round boneless or eye of round
- 1 tbsp neutral oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
Kummelweck rolls
- 4 crusty Kaiser rolls
- 1 egg white mixed with 1 tbsp water
- 1 tbsp caraway seeds
- 1½ tsp coarse salt
To serve
- Prepared horseradish to taste
- Dill pickles optional
Instructions
- Season the beef: Heat the oven to 450°F (230°C). Pat the beef dry, rub it with oil, and season with salt, pepper, and garlic powder.
- Roast: Place the beef on a rack in a roasting pan. Roast for 15 minutes, then reduce the temperature to 325°F (165°C). Continue roasting until the center reaches: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. This usually takes another 25–40 minutes, depending on thickness.
- Rest and slice: Transfer the beef to a cutting board, tent loosely with foil, and rest for 15–20 minutes. Slice very thinly against the grain.
- Make the jus: While the beef rests, pour the beef stock and Worcestershire sauce into the roasting pan. Scrape up the browned bits and simmer on the stovetop for 5–8 minutes. Strain if desired. Keep warm.
- Prepare the rolls: Reduce the oven to 375°F (190°C). Brush the tops of the rolls with the egg-white mixture, then sprinkle with caraway seeds and coarse salt. Bake directly on the oven rack or a sheet pan for 4–6 minutes, until crisp and lightly browned.
- Assemble: Split the rolls. Briefly dip the cut side of each top half into the warm jus. Pile about 6 ounces of thinly sliced beef onto each bottom half, spoon over a little more jus, and add horseradish to taste.
- Serve immediately, with extra jus, horseradish, and pickles on the side.
- Shortcut: Use 1½ pounds of rare, thinly sliced deli roast beef. Warm it gently in the jus—do not boil, or the meat may become tough.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 418kcal (21%)Carbohydrates: 25g (8%)Protein: 46g (92%)Fat: 14g (22%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 105mg (35%)Sodium: 2067mg (90%)Potassium: 929mg (27%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 11IUVitamin C: 1mg (1%)Calcium: 122mg (12%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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