Javascript required
Skip to content Skip to sidebar Skip to footer
Home / What Cut of Beef Is Used for Beef on Weck

What Cut of Beef Is Used for Beef on Weck

This post is dedicated to my out of state family who have not been able to get their annual fill of Beef on Weck! Beef on weck is a delicious sandwich that is made with thinly sliced roast beef, that is topped with prepared horseradish, and served on a kummelweck roll. You can't come to Buffalo and not have one of these amazing sandwiches that are such an integral part of the Western NY food scene.

A Buffalo beef on weck sandwich made with medium rare roast beef.
Buffalo Beef On Weck

Since the Buffalo Bills are going to the AFC Championship this weekend, I thought it was my duty to provide everyone the opportunity to celebrate in the manner of a true Buffalonian. So I decided that I had to make this delectable sandwich from scratch so that I could share the recipe. Now everyone that is craving this beefy sandwich and the tingle in your nose you get from the tangy horseradish, can enjoy it, even if they can't be in Buffalo.

What is Kummelweck?

So what is Kummelweck you ask? Kummelweck is a version of a Kaiser roll that is topped with coarse salt and caraway seeds. These rolls are easy to come by in Western NY, but they are hard to find in other parts of the country. Apparently kummel means caraway and weck means roll in German. There is not much known about the origins of the sandwich. We are just grateful for the clever person who first thought to make this.

A golden brown kummelweck roll topped with caraway seeds and coarse salt.
The perfect Kummelweck Roll

The new standard

I am so glad that I made this from scratch. The right bread makes all the difference. These rolls are crusty on the outside and soft on the inside. I must say that this was one of the best sandwiches that I have ever had. You will be so glad that you made this yourself. For my Buffalo friends, once you try this, it will become the standard that you compare all other Beef on Weck sandwiches too.

Tips for making the Best Beef on Weck

Medium rare roast beef, a kummelweck roll, aujou and fresh horseradish.
All the fixings for a great sandwich
  • When making the rolls you can use bread flour in this recipe. Bread flour will make the dough a little drier and you may not need the extra four 1/4 cup of flour that the recipe calls for.
  • This is a wet sticky dough when you first turn it out of the bowl. As you knead the dough, add enough flour to make the dough tacky but not sticky.
  • Make sure to let the bread rise for the right amount of time. You won't be disappointed!
  • Use a very sharp tipped knife to score the tops of the rolls with crescent shaped slits.
  • Bake the rolls for 5 minutes, then mist them with water and return them to the oven.
  • Set your timer to 15 minutes to check the rolls for doneness. Because they bake at a high temperature they may brown quickly.
  • unbacked rolls
  • When cooking the roast beef, use an instant read thermometer set to 125° for medium rare. This will make your beef perfect for a sandwich.
  • Make sure to slice the beef very thin. This is also important if you want the meat to be tender and easy to eat.
  • Don't forget to dip your roll in the au jus. It provides more beefy flavor and moistens the sandwich.
  • The horseradish is one of the most important parts of the sandwich. Make sure it is fresh so you get the nice tangy flavor and a tingle in your nose! That's when you know you made it right!
Buffalo Roast Beef on Weck sliced in half displaying the perfectly pink beef piled in the center of the roll.
Dig in!

Looking for other game day foods? Try one of these delicious recipes:

Getting Ready for the Super Bowl appetizers

Oven Baked Lemon Pepper Chicken Wings with Garlic & Parmesan

Easy Mexican Style Turkey Chili

Buffalo Roast Beef on Weck sliced in half displaying the perfectly pink beef piled in the center of the roll.

The Best Beef on Weck Recipe!

A Buffalo NY specialty, Beef on Weck is a delicious sandwich of tender roast beef on a Kummelweck roll, with au jus and horseradish.

Prep Time 30 mins

Cook Time 1 hr 30 mins

Rise time for the rolls 2 hrs

Course Main Course

Cuisine American

Servings 8 servings

Calories 690 kcal

Kummelweck Rolls

  • 2½ tsp. Dry active yeast
  • 1 cup Water warm
  • 2 tbsp. Vegetable Oil
  • 1 tbsp. Sugar
  • ½ tbsp. Salt
  • 1 tsp. Honey
  • 2 Egg whites large
  • 3 – 3¼ cups All purpose flour + 2 teaspoons
  • 1 tbsp. water
  • Salt Coarse
  • Caraway Seeds

Roast Beef

  • 3.5 lb. Top Round Beef or Eye of Round
  • 1 tsp. salt kosher
  • ¼ tsp. black pepper
  • 1 cup Beef broth or stock
  • ⅓ cup Horseradish Prepared

  • Kummelweck Rolls

  • Combine ¼ cup of warm water and the yeast in a small bowl. Let the yeast bloom for about 5 minutes until it is foamy.

  • Mix the remaining 3/4 cups of warm water, the honey, sugar, ½ tsp. salt and one egg white in a large bowl, until the sugar is dissolved and the mixture is smooth.

  • Add 1 ½ cups + 1 teaspoon of flour to the bowl and mix well.

  • Mix in the yeast.

  • Then add in another 1 ½ cups + 1 teaspoon of flour and mix until the flour is completely absorbed.

  • Turn the dough out on to a floured surface. The dough will be very sticky.

  • Knead the dough for about 5 minutes, incorporating the remaining ¼ cup of flour.

  • The dough should be tacky but not sticky.

  • Place the dough in a large greased bowl and cover loosely with a towel. Place in a warm spot. Allow to rise for 1 hour.

  • Punch the dough down and allow to rise for 30 more minutes.

  • Divide the dough into 8 even pieces.

  • Form the dough into rolls and place on a cookie sheet lined with parchment paper.

  • Cover the bread with a towel and allow to rise again for another 30 minutes.

  • Preheat the oven to 425°.

  • Beat the remaining egg white and 1 tbsp. of water.

  • Brush the rolls with the egg white mixture.

  • Using a very sharp knife, start in the center of the roll and cut 4 crescent shaped slits on the top of the rolls.

  • Sprinkle with the coarse salt and caraway seeds

  • Place the rolls in the oven and bake for 5 minutes.

  • Remove the rolls from the oven and sprinkle or spray with water.

  • Return the rolls to the oven and bake for another 15 – 20 minutes or until the rolls are nice and brown.

  • Remove the rolls and allow to cool on a rack.

Roast Beef

  • Preheat the oven to 450°.

  • Salt and pepper all sides of the beef.

  • Place the beef on a rack in a roasting pan and roast for 15 minutes.

  • Reduce the oven temperature to 325° and continue to roast until the internal temperature of the beef registers 125°-130° for medium rare.

  • Remove the beef from the oven and tent. Allow the beef to rest for 15 minutes.

  • Place the beef on a cutting board and using a sharp carving knife cut into very thin slices.

  • Add the beef stock and any pan juices to a small sauce pan and heat through. Salt and pepper to taste.

Assemble the Beef on Weck

  • Slice the roll in half. Using tongs to grab the roll, dip the inside of both pieces of the roll in the au jus. You can also spoon the au jus on both portions of the roll.

  • Pile the sliced roast beef on the bottom of the roll.

  • Spread horseradish on the beef or on the inside of the top portion of the roll. Place the top of the roll on the beef and dig in!

Serving: 8 g Calories: 690 kcal Carbohydrates: 79 g Protein: 56 g Fat: 15 g Saturated Fat: 7 g Cholesterol: 123 mg Sodium: 878 mg Potassium: 849 mg Fiber: 3 g Sugar: 3 g Vitamin C: 2 mg Calcium: 60 mg Iron: 9 mg

Keyword Roast Beef, Kummelweck rolls, Horseradish, Sandwich, Buffalo,

Let us know how it was!

bertlesandoing.blogspot.com

Source: https://enzasquailhollowkitchen.com/the-best-beef-on-weck/