Beef on Weck Recipe

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

Kummelweck rolls: A Kaiser roll topped with caraway seeds and coarse salt, essential for the authentic taste.

Beef au jus: A flavorful broth made from beef drippings, used to warm the roast beef and for dipping.

Horseradish: Adds a spicy kick to the sandwich, balancing the richness of the beef.

To enhance the flavor of your roast beef, consider making your own beef au jus from scratch using beef bones, onions, carrots, celery, and a bouquet garni. Simmer these ingredients together for several hours to extract a rich, deep flavor. Strain the liquid and use it to warm your roast beef for a more robust and authentic taste.

• 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 thinly sliced portobello mushrooms: Portobello mushrooms offer a meaty texture and umami flavor, making them a great vegetarian alternative.

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

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

• beef au jus - Substitute with vegetable broth: Vegetable broth can be seasoned with soy sauce and Worcestershire sauce to create a savory alternative for vegetarians.

• beef au jus - Substitute with chicken broth: Chicken broth can be enhanced with beef bouillon or seasoning to mimic the rich flavor of beef au jus.

• horseradish - Substitute with wasabi: Wasabi provides a similar pungent heat and can be used in smaller quantities due to its intensity.

• horseradish - Substitute with dijon mustard: Dijon mustard offers a tangy and slightly spicy flavor that can serve as a milder alternative to horseradish.

• Allow the roast beef to cool completely before storing. This helps prevent condensation, which can make the kummelweck rolls soggy.

• Wrap each beef on weck sandwich individually in aluminum foil or plastic wrap. This ensures that the sandwiches remain fresh and prevents any flavors from mingling.

• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn and helps maintain the quality of the roast beef and rolls.

• Label the container or bag with the date of storage. This helps you keep track of how long the sandwiches have been stored and ensures you use them within a safe timeframe.

• Store the sandwiches in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer, where they can be kept for up to 2-3 months.

• To reheat, preheat your oven to 350°F (175°C). Remove the sandwiches from the wrapping and place them on a baking sheet. Cover them loosely with aluminum foil to prevent the rolls from drying out.

• Heat the sandwiches in the oven for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until the roast beef is warmed through and the rolls are toasty.

• Alternatively, you can reheat the roast beef separately in a saucepan with some au jus until warmed through, then assemble the sandwiches with fresh kummelweck rolls for a just-made taste.

• Serve with extra au jus for dipping, ensuring that the beef on weck retains its delicious, juicy flavor.

• Preheat your oven to 300°F (150°C). Wrap the beef on weck sandwiches individually in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the beef on weck sandwich on a microwave-safe plate. Cover with a damp paper towel to prevent the bread from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium-low heat. Place the beef on weck sandwich in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the roast beef is warmed and the roll is slightly toasted.

• To reheat the beef au jus, pour it into a small saucepan and warm over low heat, stirring occasionally. You can also microwave it in a microwave-safe bowl for 1-2 minutes, stirring halfway through.

• For an extra touch, you can refresh the kummelweck rolls by lightly brushing them with water and placing them in a preheated oven at 350°F (175°C) for about 5 minutes, until they regain their crispiness.

• Oven: Used to preheat to 350°F (175°C) for warming the rolls and roast beef.

• Saucepan: Used to warm the roast beef in the au jus.

• Knife: Used to slice the kummelweck rolls.

• Cutting board: Provides a surface to slice the rolls.

• Tongs: Used to handle the warm roast beef slices.

• Serving platter: Used to assemble and serve the beef on weck sandwiches.

• Small bowl: Used to hold the horseradish for spreading.

• Spoon: Used to spread horseradish on the rolls.

• Ladle: Used to serve extra au jus for dipping.

Pre-slice the rolls: Slice the kummelweck rolls ahead of time and store them in an airtight container.

Use pre-cooked beef: Purchase pre-cooked roast beef from the deli to skip the cooking process.

Heat au jus in microwave: Warm the beef au jus in the microwave instead of on the stove to save time.

Pre-measure horseradish: Measure out the horseradish in advance and store it in a small container.

Assemble in batches: Prepare multiple sandwiches at once rather than one by one.