Beef on Weck Recipe

Beef roast: Preferably top round, this cut is lean and perfect for roasting.

Kummelweck rolls: A type of roll topped with caraway seeds and coarse salt, essential for the authentic experience.

Beef broth: Used to warm and moisten the sliced beef, adding extra flavor.

Prepared horseradish: Adds a spicy kick to the sandwich, spread on the top half of the roll.

Salt: Used to season the beef roast.

Freshly ground black pepper: Adds a touch of heat and depth to the beef roast.

When slicing the beef roast, make sure to cut against the grain. This will ensure that the meat is more tender and easier to chew. Additionally, when warming the beef broth, avoid bringing it to a boil as this can cause the flavors to become too concentrated. Instead, gently warm it over low heat to maintain its rich, savory taste.

• top round beef roast - Substitute with pork loin roast: Pork loin roast has a similar texture and can be cooked in a similar manner to top round beef roast.

• 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.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and can be used for a vegetarian option.

• prepared horseradish - Substitute with wasabi paste: Wasabi paste offers a similar pungent heat and can be used in smaller quantities.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• Allow the beef roast to cool completely before storing. This helps prevent condensation, which can lead to sogginess.

• Slice the beef thinly and place it in an airtight container. If you have a vacuum sealer, use it to extend the shelf life.

• Store the beef broth separately in a sealed container. This will make reheating easier and prevent the beef from becoming overly saturated.

• For the kummelweck rolls, wrap them individually in plastic wrap or aluminum foil to maintain their freshness. Place them in a resealable plastic bag to prevent them from drying out.

• If you plan to consume the beef on weck within a few days, store the components in the refrigerator. The beef and broth will keep for up to 3-4 days, while the rolls should be consumed within 2 days for optimal texture.

• For longer storage, freeze the sliced beef and broth in separate freezer-safe containers. Label them with the date to keep track of their freshness. The beef can be frozen for up to 3 months, while the broth can last up to 6 months.

• When ready to use, thaw the beef and broth in the refrigerator overnight. Reheat the broth in a saucepan until warm, then dip the thawed beef slices in the broth before assembling your sandwich.

• To refresh the kummelweck rolls, lightly mist them with water and warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore their crusty exterior.

• Assemble your beef on weck sandwich by dipping the beef slices in the warm broth, placing them on the refreshed rolls, and spreading horseradish on the top half of each roll if desired. Serve immediately for the best experience.

• Preheat your oven to 300°F (150°C). Wrap the sliced beef in aluminum foil, adding a splash of beef broth to keep it moist. Heat for about 10-15 minutes or until warmed through.
• For a quicker method, place the sliced beef in a microwave-safe dish, cover with a damp paper towel, and microwave on medium power for 1-2 minutes. Check and stir halfway through to ensure even heating.
• To reheat the kummelweck rolls, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are warm and slightly crispy.
• Warm the beef broth in a small saucepan over medium heat until it’s hot but not boiling. Dip the reheated sliced beef in the warm broth before assembling your sandwich.
• If you prefer a stovetop method, heat a skillet over medium heat. Add the sliced beef with a bit of beef broth and cover. Heat for about 3-5 minutes, stirring occasionally, until the beef is warmed through.
• For a gourmet touch, use a double boiler to gently reheat the sliced beef. Place the beef in the top part of the double boiler with some beef broth and heat over simmering water until warmed through. This method helps retain moisture and flavor.

• Oven: Used to preheat and cook the beef roast to the desired internal temperature.

• Roasting pan: Holds the beef roast while it cooks in the oven, allowing for even heat distribution.

• Meat thermometer: Essential for checking the internal temperature of the roast to ensure it reaches 135°F for medium-rare.

• Cutting board: Provides a stable surface for slicing the beef after it has rested.

• Sharp knife: Necessary for slicing the beef thinly and evenly.

• Small saucepan: Used to warm the beef broth before dipping the sliced beef.

• Tongs: Handy for dipping the sliced beef into the warm broth without burning your fingers.

• Serving platter: Ideal for arranging the sliced beef and kummelweck rolls before serving.

• Spatula: Useful for spreading horseradish on the top half of each roll, if desired.

Pre-slice the beef: Ask your butcher to slice the beef roast thinly, saving you time and ensuring uniform slices.

Use store-bought broth: Opt for pre-made beef broth to skip the step of making it from scratch.

Preheat the oven: Start preheating your oven while you season the beef roast, so it's ready to go.

Prepare rolls ahead: Slice the kummelweck rolls and spread horseradish in advance, then wrap them in plastic wrap to keep fresh.

Rest the beef properly: Let the roast rest while you warm the beef broth, maximizing efficiency.