Beef on Weck
"Beef on weck" is Buffalo shorthand for "beef on kummelweck", or in other words, beef on a roll spangled with caraway seeds. Shaped like a kaiser roll and topped abundantly with seeds and course salt, the roll makes an audible crunch and perfectly compliments the gentle consistency of the sliced beef it encloses. Just like any great meal, it can be made even better with a good beer.
- Prep Time: 4 hours
- Yield: 8 Servings
Beef on Weck Sandwich
- 4 lbs roast beef sliced (recipe follows)
- 8-12 kummelweck rolls (recipe follows)
- horseradish or mustard (optional)
- 1 4-6 pound eye of round tenderloin roast, at room temperature any eye of round works fine
- 3-4 strips of bacon if using tenderloin
- salt and pepper freshly ground
- ¼ cup course salt
- ¼ cup caraway seeds whole
- ¾ tsp cornstarch dissolved in 2 tbsp of warm water
- ¼ cup boiling water
- 12 hard rolls of kaiser rolls
Roast Beef (makes enough for 8 overstuffed sandwiches or 12 stingy ones)
- Preheat the oven to 450 degrees. Place the roast on a shallow rack in a roasting pan (fat side up if using a round roast, or topped with bacon if using a tenderloin). Sprinkle generously with salt and pepper. Add about ¼ inch of water to the bottom of the pan. Put the roast in the oven and immediately lower the the temperature to 350 degrees. Cook until a meat thermometer inserted into the center of the roast reads 130 degrees for rare, the traditional temperature for beef on weck sandwiches. The cooking time will vary depending on the thickness of the roast, anywhere from 10 to 20 minutes per pound. Remove the roast from the oven and let it sit, covered loosely with foil, for 10 to 15 minutes before slicing. Expect the internal temperature to rise about 5 degrees as the roast rests. Pour the juice from the bottom of the roasting pan in to a smaller pan or a large Pyrex measuring cup. Add enough water so the mixture is about one third natural juice and two thirds water. This will be the jus for the sandwich. Under no circumstances should you thicken this gravy.
Kummelweck Rolls (makes 12 rolls
- Combine the salt and the caraway seeds in a small bowl. Put the cornstarch mixture in a small saucepan, then stir in the boiling water. Return the mixture to a boil and cook, stirring, over medium-high heat for about 5 minutes, until it is thick enough to coat a spoon. Remove from the heat and let cool. Preheat the oven to 350 degrees. Place the rolls on a baking sheet. Brush the top of each roll with the cornstarch solution and then sprinkle them with the salt-caraway mixture. Bake for 4 to 5 minutes, or until the tops of the rolls are dry. (While traditionally used for beef sandwiches, wecks are also wonderful for roast pork).