Beef on Weck
Beef on Weck is a regional favorite from Buffalo, New York.
Yield: 6 to 8 sandwiches
If time allows, put the seasoning on the meat a day ahead of time to better penetrate the roast.
If you can't find a kummelweck roll, get some kaiser rolls, brush with an egg wash, sprinkle with pretzel salt and caraway seeds then bake at 350 degrees F for 5 minutes, or until slightly brown and the egg wash is set.
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon buttermilk
- 2 tablespoons prepared horseradish, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- 2 grinds fresh black pepper
- 1 (3 pound) beef roast, such as top round or eye of ribeye
- 3 tablespoons beef rub, store-bought or homemade
- 1 1/2 cups beef broth
- 6 to 8 kummelweck rolls
- Horseradish Sauce: In a small bowl, mix together all ingredients. Start with half of the horseradish and add more for the
desired level of heat. Place in the refrigerator for at least 30 minutes and up to a day before using.
- Sandwiches: Heat a grill or oven to 450 degrees F.
- Cover the beef roast liberally with your favorite steak rub (alternatively, use kosher salt and freshly ground black pepper). Place it in a roasting pan with a rack with the beef in the rack and the broth in the pan. Let it rest on the counter for an hour and come to room temperature.
- Place the roast in the grill or oven. After 10 minutes, lower the temperature to 250 degrees F. Continue to cook the roast until it hits an internal temp of 130 to 135 degrees F. Remove the roast and allow it to cool for 20 minutes.
- Pour the beef stock jus into a saucepan (run it through a fine mesh strainer if you have one) and place on low heat.
- To serve: Slice the beef as thin as you can. Pile it on the bottom bun and top with the horseradish sauce. Dip the top bun
partially into the jus before putting it on top of the sandwich. For even more flavor, dip the beef in the jus before adding it to the sandwich or
serve the sandwich with a side of jus for dipping.