Saturday, September 12, 2015

Beef On Weck

Beef On Weck 

My hubby is from Western New York, and he always says how much he misses the food. So with a little help from his family, I made him one of his favorites meals, Beef On Weck. His family sent me the Troyer Chips and Weber's Prepared Horseradish along with the recipe for the rolls. I have to admit this sandwich is pretty amazing, and has become a regular meal in my house. I do cheat during the summer, it is way to hot to make roast beef, so i buy it from a NY deli by my house.

Ingredients for Kummelweck Rolls: 
2 tablespoons coarse salt 
2 tablespoons whole caraway seed
1 cup water 
1 tablespoon cornstarch 
1/2 cup water, warmed 
12 hard rolls or Kaiser rolls 

Beef on Weck Ingredients: 
1 cup au jus gravy, reserved from roasting the beef 
20 - 32 ounces cooked roast beef, sliced thinly 
3 ounces prepared horseradish 

1. Combine coarse salt and whole caraway seed, Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator. 
2. Preheat oven to 350 degrees F. 
3. To make kummelweck rolls, take the rolls and place them on baking sheet. Brush the top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for about 3 minutes or until kummelweck dries. 
4. For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with prepared horseradish and dip the top of the roll in the au jus. Serve with dill pickle and chips.