How to make the best beef on weck recipe

The most famous food in Buffalo may be wings, but the mighty beef on weck needs to be recognized during National Sandwich Month. What the heck is beef on weck and how do you make it? This beef on weck recipe comes from Charlie the Butcher, who makes the best roast beef sandwiches in Western New York. Out of town visitors and WNY'ers who come for a visit make Charlie the Butcher their first stop when they get off the plane.

A weck roll (or kummelwick/kimmelweck) is a Kaiser roll topped with caraway seeds and coarse Kosher salt. Sandwiched between the top and bottom of the weck roll is thinly sliced, slowly cooked medium rare roast beef, then quickly dipped in beef jus. Dip the top roll in the pan jus, spread on a thin layer of real horseradish. Do NOT mix the horseradish with mayonnaise. Real Buffalonians eat the stuff straight. Some Buffalonians grow horseradish in the backyard and grate it fresh onto their beef on weck.

View slideshow: Beef on Weck

Miller's horseradish, is this Examiner's horseradish of choice for beef on weck. Hot as Hades, but still has lots of flavor. Buy the best roast beef you can afford at the deli counter and tell them you want the beef jus. This Examiner recommends Red Oiser roast beef, which you can find at the deli counter at all three Western New York Budwey's locations. Or roast your own top round of beef and slice thinly and use the pan jus. Use this recipe for Italian roast beef, just leave out the oregano, basil and garlic powder.

Beef on weck recipe

Recipe courtesy of Charlie the Butcher

Yield: 4 sandwiches

Ingredients

Kummelweck roll ingredients:

2 Tbsp. coarse salt

2 Tbsp. caraway seed, whole

1 cup water

1 Tbsp. cornstarch

1/2 cup water, warmed

4 large hard rolls or Kaiser rolls

Beef on Weck Ingredients:

1 cup au jus gravy, reserved from roasting the beef

20 ounces cooked roast beef, sliced thinly

3 ounces prepared horseradish

Directions:

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*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.

Serve with a crisp dill pickle and potato chips (Troyer Farms brand preferred by most Western New Yorkers).

Rachael's Recipe Notes:

20 ounces of deli roast beef is about 40 slices, and that's really not enough to get a really good beef on weck. If you are buying deli roast beef, make sure to ask for the jus. It should come with your purchase free of charge.

Do yourself a favor and pick up a nice rump roast or top round roast or even a bottom roand roast and slow cook it using the Italian roast beef recipe (omit the garlic powder, oregano and basil). You'll have plenty of roast beef for beef on weck sandwiches in this beef on weck recipe.

3 ounces of horseradish is nothing, it's about 3 teaspoons. Fresh horseradish is hot, so it's best to start with a little bit. But you'll probably need more than 3 or 4 teaspoons.

Also, 1 cup of au jus isn't going to cut it. A good rule of thumb is 1/2 cup of au jus per sandwich. Some people not only like the top of the roll dipped, they like to dip the whole beef on weck while they are eating it. If making your own au jus, this shouldn't be a problem. If buying at the deli counter, they may only give you one container. Buy a can of beef broth and just add it to the au jus when you heat it up.

Use a good quality Kosher salt for the coarse salt. Morton's makes an excellent Kosher salt and you can find it at any local grocery store.

This beef on weck recipe should satisfy your beef on weck craving. You'll find yourself making this beef on weck recipe time and again.

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Rachael Monaco also writes Rachael's Food Buzz for Niagara Buzz, and is a Community Blogger for WGRZ TV 2 Your Town

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