Beef On Weck Recipes

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CHEF JOHN'S BEEF ON WECK SANDWICHES



Chef John's Beef on Weck Sandwiches image

Welcome to one of this country's most delicious unknown sandwiches, the Beef on Weck. This simple but brilliant creation features thinly sliced, horseradish-covered roast beef piled high on a freshly baked kummelweck roll. When you add a steaming ramekin of fresh beef jus for dunking, you'll understand why this is the pride of Western New York (sorry, chicken wings). Serve with chips or fries and pickles on the side.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 30m

Yield 4

Number Of Ingredients 8

2 pounds beef top-sirloin roast
salt and pepper to taste
1 tablespoon vegetable oil
2 teaspoons all-purpose flour, or as needed
2 ½ cups cold beef broth
2 teaspoons aged balsamic vinegar, or to taste
4 kummelweck dinner rolls, split
¼ cup extra-hot prepared horseradish, or to taste

Steps:

  • Season beef with salt and black pepper.
  • Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
  • Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
  • Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.5 g, Fiber 1.1 g, Protein 46.1 g, SaturatedFat 4.1 g, Sodium 817.1 mg, Sugar 3.1 g

BEEF ON WECK



Beef on Weck image

An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.

Provided by Stef

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 20m

Yield 6

Number Of Ingredients 6

3 cups prepared au jus sauce
2 pounds thinly sliced roast beef
6 Kaiser rolls, split
2 teaspoons kosher salt
2 teaspoons caraway seeds
¼ cup prepared horseradish

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
  • Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 27.6 g, Cholesterol 72.8 mg, Fat 6.8 g, Fiber 1.5 g, Protein 36.2 g, SaturatedFat 2.3 g, Sodium 2479.3 mg, Sugar 2.1 g

BEEF ON WECK RECIPE



Beef on Weck Recipe image

Beef on weck is a thinly roast beef sandwich served on a salted caraway seed roll that's popular in upstate New York.

Provided by Leah Maroney

Categories     Lunch     Sandwich

Time 1h25m

Yield 4

Number Of Ingredients 17

For the Roast Beef:
2 1/2 pound top round roast
3 garlic cloves (sliced into slivers)
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
1 teaspoon thyme
1 cup beef broth
For the Rolls:
4 kaiser or hamburger rolls
1 tablespoon caraway seeds
1 tablespoon salt
1 egg (beaten)
For the Horseradish Sauce:
1 tablespoon prepared horseradish
1/3 cup mayonnaise
1/2 teaspoon garlic powder

Steps:

  • Gather the roast beef ingredients.
  • Preheat the oven to 400 F and grab a roasting pan.
  • Cut 1/2-inch slits all around the roast. Insert the garlic slices into the slits.
  • Coat the roast with olive oil, salt, pepper, and thyme.
  • Place the roast fat-side up in roasting pan and place it in preheated oven. Pour the beef broth in the bottom of the roasting pan. Do not pour it over the roast. Bake for 15 minutes and then turn the heat down to 250 F. Cook until the meat reaches an internal temperature of 135 F. This will take 25 to 35 minutes, depending on the size and shape of roast.
  • Remove the roast from the oven and allow it to rest for about 10 minutes. Place the beef drippings from the bottom of the pan into a small saucepan and keep them warm.
  • Gather the roll ingredients.
  • Brush the top of each roll with the egg wash. Whisk together the caraway seeds and the salt. Dip the top of the roll into the salt mixture.
  • Place the rolls on a baking sheet and bake in the preheated oven for 2 to 5 minutes or until the egg wash is set and the rolls are just slightly browned.
  • Remove them from the oven and allow them to cool.
  • Gather the sauce ingredients.
  • Whisk the ingredients together in a bowl.
  • Thinly slice the roast beef.
  • Dip the roast beef into the jus and remove it quickly.
  • Cut the rolls in half and dip the top into the warm jus. Top the bottom of the rolls with roast beef. Spread the horseradish sauce on top of the roast beef and then top with the dipped roll.
  • Serve with extra jus and dig in immediately.

Nutrition Facts : Calories 980 kcal, Carbohydrate 36 g, Cholesterol 309 mg, Fiber 3 g, Protein 96 g, SaturatedFat 14 g, Sodium 4035 mg, Sugar 1 g, Fat 50 g, ServingSize 4 sandwiches (Serves 4), UnsaturatedFat 0 g

ROAST BEEF ON WECK



Roast Beef on Weck image

Provided by Bobby Flay

Categories     main-dish

Time 15m

Yield 4 sandwiches

Number Of Ingredients 9

2 tablespoons coarse salt
2 tablespoons caraway seed, whole
1 cup water
1 tablespoon cornstarch
1/2 cup water, warmed
12 hard rolls or Kaiser rolls
1 cup au jus gravy, reserved from roasting the beef
20 ounces cooked roast beef, sliced thinly
3 ounces prepared horseradish

Steps:

  • Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
  • Preheat oven to 350 degrees F.
  • To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
  • For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.

UPSTATE-STYLE ROAST BEEF SANDWICH



Upstate-Style Roast Beef Sandwich image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 18

One 4-pound eye of round roast or round roast
Kosher salt and freshly cracked black pepper
3 tablespoons Dijon mustard
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons dried sage
2 teaspoons dried thyme
4 small sprigs fresh rosemary
2 cups beef broth
1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons prepared horseradish
2 teaspoons apple cider vinegar
6 soft or kaiser rolls
1/4 cup (4 tablespoons) unsalted butter, melted
1 teaspoon caraway seeds
2 teaspoons pretzel salt (or kosher salt)
Finely shaved onion, for serving (optional)

Steps:

  • Bring the roast to room temperature about 1 hour before cooking.
  • Preheat the oven to 450 degrees F.
  • Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour.
  • Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use.
  • Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm.
  • When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes.
  • Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired.

BEEF ON WECK



Beef on Weck image

I first tried this when I went to visit my girlfriend in Buffalo, NY and I loved it so she fixed it again a couple of years later when my husband went with me and he fell in love with it so I made it at home for the first time a couple of months ago and it turned out so good my husband wants me to make it all the time. It is strictly a Buffalo thing and we can't find the kimmelweck buns so I just use Kaiser rolls. I hope you enjoy it as much as we do.

Provided by jakpak 353708

Categories     Roast Beef

Time 38m

Yield 8 sandwiches, 8 serving(s)

Number Of Ingredients 12

1 (3 -4 lb) eye of round roast
salt
fresh coarse ground black pepper
1 cup water
8 kaiser rolls
2 tablespoons caraway seeds
2 tablespoons coarse salt (kosher)
prepared horseradish
1 egg, beaten
1 tablespoon water
1 1/2 cups broth, from roast
1 teaspoon cornstarch

Steps:

  • Put approximately 1/4 cup of oil in skillet, season roast with salt and pepper and brown on all sides.
  • Put roast in crockpot and add 1 cup of water or beef broth. Cook on low for 8 hours.
  • Remove roast from crockpot and let rest for 5-10 minutes while making gravy.
  • Place buns on a cookie sheet and brush tops with egg wash, sprinkle each with caraway seeds and coarse salt. Bake on 350 degrees for 3 minutes or until tops are crusty. Cut rolls in half and stack with meat on bottom half. Put 1-2 tablespoons of gravy on the meat and as much prepared horseradish as you like. Put tops on and enjoy!
  • Gravy: Put broth in small pot and add cornstarch. Bring to boiling and cook until thickened (add more water or broth if needed.) Keep warm.

Nutrition Facts : Calories 548.9, Fat 27.8, SaturatedFat 10.3, Cholesterol 130.3, Sodium 2402, Carbohydrate 31.6, Fiber 1.9, Sugar 1.3, Protein 40.5

ROAST BEEF FOR "BEEF ON WECK"



Roast Beef for

Categories     Beef     Roast     Kid-Friendly     Dinner     Gourmet     Small Plates

Number Of Ingredients 1

a 4- to 6-pound beef eye round roast

Steps:

  • 1. Let meat stand at cool room temperature about 45 minutes before roasting.
  • 2. Preheat oven to 450°F.
  • 3. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.
  • 4. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary-it will be anywhere from 10 to 20 minutes per pound-depending on size of roast. (120°F means rare, which is traditional for beef on weck. Internal temperature of meat will rise about 5°F as roast stands.)
  • 5. Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.

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