Beef on Weck Recipe

Roast beef: Thinly sliced, tender roast beef is the star of this sandwich, providing a rich and savory flavor.

Kummelweck rolls: These rolls are topped with caraway seeds and coarse salt, adding a unique taste and texture to the sandwich.

Beef au jus: A flavorful beef broth used to warm the roast beef and served on the side for dipping.

Horseradish: An optional condiment that adds a spicy kick to the sandwich, enhancing the overall flavor.

To enhance the flavor of your roast beef, consider making your own beef au jus from scratch. Start by roasting beef bones and vegetables like carrots, onions, and celery until they are well-browned. Then, simmer them with water, bay leaves, and a splash of red wine for several hours. Strain the liquid and reduce it to concentrate the flavors. This homemade au jus will add a rich, deep flavor to your beef on weck sandwiches.

• thinly sliced roast beef - Substitute with thinly sliced turkey breast: Turkey breast provides a similar texture and can be seasoned to mimic the flavor of roast beef.

• thinly sliced roast beef - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and can be marinated to enhance their flavor.

• kummelweck rolls - Substitute with kaiser rolls: Kaiser rolls have a similar texture and can be topped with caraway seeds and coarse salt to replicate kummelweck rolls.

• kummelweck rolls - Substitute with pretzel rolls: Pretzel rolls provide a unique flavor and chewy texture that complements the beef and au jus.

• beef au jus - Substitute with vegetable broth: For a vegetarian option, vegetable broth can be seasoned with soy sauce and Worcestershire sauce to mimic the savory depth of beef au jus.

• beef au jus - Substitute with chicken broth: Chicken broth offers a lighter alternative while still providing a rich, savory flavor.

• horseradish - Substitute with wasabi: Wasabi provides a similar spicy kick and can be used in smaller quantities due to its potency.

• horseradish - Substitute with dijon mustard: Dijon mustard offers a tangy and mildly spicy flavor that complements the roast beef.

• Allow the roast beef to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap the roast beef tightly in aluminum foil or plastic wrap to keep it fresh and prevent it from drying out.
• Place the wrapped roast beef in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the roast beef in the refrigerator if you plan to use it within 3-4 days. For longer storage, place it in the freezer.
• To freeze, label the container or bag with the date to keep track of its freshness. The roast beef can be frozen for up to 2-3 months.
• When ready to use, thaw the roast beef in the refrigerator overnight. This slow thawing process helps maintain the meat's texture and flavor.
• For the kummelweck rolls, store them in a bread box or a resealable plastic bag at room temperature if you plan to use them within 1-2 days.
• To freeze the kummelweck rolls, wrap each roll individually in plastic wrap and place them in a resealable plastic bag. They can be frozen for up to 1 month.
• When ready to use, thaw the kummelweck rolls at room temperature for a few hours or overnight.
• Reheat the roast beef gently in the beef au jus over low heat to prevent it from becoming tough.
• Toast the thawed kummelweck rolls in the oven at 350°F (175°C) for about 5 minutes to restore their crispiness.
• Assemble the beef on weck sandwiches as directed, and enjoy them with a side of warm beef au jus for dipping.

• Preheat your oven to 350°F (175°C). Wrap the roast beef in aluminum foil with a splash of beef au jus to keep it moist. Heat for about 10-15 minutes until warmed through.
• For a quicker method, use a microwave. Place the roast beef in a microwave-safe dish, add a bit of beef au jus, and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, checking and stirring halfway through.
• To reheat the kummelweck rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and warm them for about 5 minutes until they are toasty and slightly crispy.
• If you prefer a stovetop method, heat a skillet over medium heat. Add the roast beef with some beef au jus and cover. Stir occasionally until the beef is heated through, about 5-7 minutes.
• For an extra touch, you can reheat the beef au jus separately in a small saucepan over low heat until it’s hot and ready for dipping.

• Oven: Used to preheat and toast the kummelweck rolls to give them a nice, crispy texture.

• Saucepan: Used to warm the roast beef in the beef au jus, ensuring the meat is tender and flavorful.

• Knife: Essential for slicing the kummelweck rolls in half evenly.

• Cutting board: Provides a stable surface for slicing the rolls.

• Tongs: Useful for handling the warm roast beef and placing it onto the rolls without burning your fingers.

• Baking sheet: Used to place the kummelweck rolls on while toasting them in the oven.

• Small bowl: Ideal for holding the optional horseradish, making it easy to spread on the rolls.

• Serving plates: Used to serve the assembled sandwiches along with a side of beef au jus for dipping.

• Ladle: Helps in serving the beef au jus into small bowls for dipping.

Pre-slice the roast beef: Buy pre-sliced roast beef from the deli to save time on slicing.

Use store-bought au jus: Purchase ready-made beef au jus to avoid making it from scratch.

Toast rolls together: Toast all kummelweck rolls simultaneously on a baking sheet to save oven time.

Pre-spread horseradish: Spread horseradish on the top halves of the rolls while the beef is warming.

Assemble efficiently: Have all ingredients ready and assemble the sandwiches quickly to serve immediately.