The culinary world offers countless delights, but few sandwiches rival the hearty and flavorful Beef on Weck. Originally a gem from Buffalo, New York, this sandwich boasts perfectly rare beef seasoned to perfection, stacked high on a unique kummelweck roll, and complemented with horseradish cream. Whether you’re a seasoned foodie or someone exploring international flavors, this sandwich promises an experience that’s both savory and memorable. Dive into this recipe, and don’t forget to share the love (and the sandwich) with friends!
Ingredients:
- For the Beef:
- Beef (preferably round or sirloin roast) [amount not specified]
- Seasoning mix of garlic and onion powders, celery, and caraway seeds [amounts not specified]
- For the Horseradish Cream & Jus:
- 2 garlic cloves, finely chopped
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 1/4 cup prepared horseradish
- 1/4 teaspoon kosher salt
- 1 medium yellow onion, sliced into 1/2-inch thick rounds
- 3 large garlic cloves, thinly sliced
- 1 1/2 cups beef broth
- For the Rolls:
- 5 to 6 Kaiser rolls
- Egg white for brushing
- 1 teaspoon caraway seeds
- 3/4 teaspoon flaky salt
Directions:
- Preparing the Beef: Begin by seasoning your beef with a mix of garlic and onion powders, celery, and caraway seeds. Slow-roast the beef in an oven until perfectly rare. Once roasted, slice the beef thinly.
- Horseradish Cream: In a medium bowl, combine finely chopped garlic, mayonnaise, sour cream, prepared horseradish, and kosher salt. Stir thoroughly until well mixed.
- Preparing the Jus: In a Dutch oven, heat some neutral oil and sauté the onion rings and thinly sliced garlic until onions turn translucent. Pour in the beef broth and let it simmer, scraping any browned bits. Remove from heat and season as needed.
- Preparing the Rolls: Split the Kaiser rolls and lay them cut-side down on a baking sheet. Brush each with egg white and sprinkle with caraway seeds and flaky salt. Bake until they turn golden brown.
- Assembling the Sandwich: Spread horseradish cream on the top half of each roll. Dip the beef slices in the jus and stack them on the bottom half. Optionally, add onions. Close the sandwiches with the top halves and serve with extra horseradish cream on the side.
Notes/Conclusion:
- Origins of Beef on Weck: The distinctive kummelweck roll, sprinkled with caraway seeds and flaky salt, traces its roots back to German baker William Whar, who introduced it to Buffalo in the late 1800s.
- Make Ahead & Storage: You can prepare the beef, horseradish cream, and jus a day in advance. Keep them in separate airtight containers. Before serving, bring the beef to room temperature and reheat the jus. Leftovers can be refrigerated for up to 3 days.
Indulge in the rich flavors of the Beef on Weck sandwich and transport your taste buds to the streets of Buffalo. This sandwich isn’t just food; it’s a story, a tradition, and an unforgettable experience. If you loved this culinary journey, don’t keep it to yourself—share this recipe with friends and family!