A beef on weck sandwich, found primarily in western New York, consists of thinly sliced rare roast beef covered in horseradish and piled high on a kummelweck roll, from which it gets its name. Kummel is the German word for “caraway” and weck means “roll” in southwestern German dialects. For those not living in the Buffalo-Rochester area of New York, the only place kummelweck rolls are made, it is basically a kaiser roll topped with pretzel salt and caraway seeds.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb beef top-sirloin roast
- Salt, to taste
- Ground black pepper, to taste
- 1 Tbsp vegetable oil
- 2 tsp all-purpose flour, or as needed
- 2½ cups beef broth, cold
- 2 tsp aged balsamic vinegar
- 4 kummelweck dinner rolls (or kaiser rolls), split in half
- ¼ cup extra-hot horseradish sauce
Directions
- Season the beef with salt and pepper.
- Place the oil in a large skillet over medium heat.
- Cook the beef roast for about 4–5 minutes on every side until browned. It should reach an internal temperature of at least 125°F.
- Transfer the roast to a plate and let it rest.
- Remove the skillet from the heat and add the flour, whisking for about 1 minute.
- Pour the cold broth into the skillet and set it over medium heat.
- Stir in the balsamic vinegar and any juices from the plate of roast beef. Cook the jus for about 5 minutes, or until it reduces slightly. Season it with salt and pepper.
- Pour the jus equally into four small dipping bowls.
- Slice the roast as thinly as possible against the grain.
- Pile the meat equally onto the four bottom halves of the buns.
- Spread a thick layer of horseradish sauce on the underside of the top half of the buns and place them over the meat, horseradish side down.
- Serve each sandwich hot with a small dish of beef jus for dipping.
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