Roast beef on weck is Buffalo’s quinessential sandwich. Thinly sliced roast beef, dipped in au jus, then piled high on a kummelweck roll makes quite an impreesive sandwich. What exactly is a “weck” roll? Essentially it is a kaiser roll, topped with caraway seeds and lots of salt. Traditonally, beef of weck is also served with a dollop of horseradish, if you desire. This sandwich is perfect for get-together or tailgates, because it can be cooked ahead of time, and then simmer in a crockpot until it is time for dinner.
Roast Beef on Weck
Yields: 8-12 servings
5 lb. rump roast
2 tablespoons minced garlic
2 tablespoons Kosher salt
2 tablespoons fresh cracked black pepper
1 onion, finely chopped
1 carrot, finely chopped
1 piece of celery, finely chopped
2 cups beef stock
1 cups extra hot horseradish
Preheat oven to 375 degrees.
Rub the meat with garlic, salt and black pepper. Place chopped vegetables in a roasting pan, and place the meat on a rack in the pan. Roast until internal temperature reaches 122 degrees, about 1 hour. Set meat aside.
Deglaze the pan with beef stock, remove grease and fat that floats to the top, and then simmer stock on stove top for 10 minutes. Strain out vegetables and reserve au jus.
Slice beef thin, and then dip into it the au jus, and pile high on kummelweck buns. Slather with horseradish, if desired.
Yields: 12 rolls
¼ c. coarse salt
¼ c. whole caraway seeds
¾ t. cornstarch
2 T. warm water
¼ c. boiling water
12 Kaiser rolls
Preheat oven to 350 degrees.
Combine the salt and caraway seeds in a small bowl. Dissolve cornstarch in the warm water, then stir into 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.
Place rolls on a baking sheet. Brush the top of each roll with cornstarch mixture, and then sprinkle rolls with salt and caraway seeds. Bake for 4 to 5 minutes or until the tops of the rolls are dry.
Source: Cold, Hard Football Facts