Beef on a Beef on a Weck

PHOTO & FOOD STYLING: LUCY SCHAEFFER

Western New York is a bit of a food mecca. They have the legendary garbage plate (yes you heard that right), a spicy, peppery pasta called chicken riggies and, our personal favorite, the beef on weck. The beef in this case, is perfectly rare and tender roast beef and the weck being a type of bread you can really only find in western New York called a Kemmelwick roll.

Kemmelwicks are essentially kaiser rolls (you know the ones that you usually is the vessel for bacon, egg and cheese) that have been topped flakey seasalt with nutty, peppery, anise-y carraway seeds that you might find in a seeded rye bread. It is truly a top tier sandwich roll and is truly half the reason why we love this dish.

We have provided a recipe for how to make your own but should you not want to make your own bread, you can simply pick up a few kaiser rolls (or any hard roll) brush them with a bit of milk or melted butter, sprinkle them with the salt and carraway seeds and bake them in a 425º oven until golden.

One quick tip! The roast beef can be made a day or two before. Chilling the beef will actually help to make it easier to slice into thin slices that are great for this sandwich. Just reheat in the amazing jus from this recipe!

Tried this recipe? Let us know how it came out in the comments below!

Yields: 4 servings

Cook Time: 0 hours 20 mins

Total Time: 4 hours 30 mins

For The Kemmelweck Rolls

3/4 c.

warm water

1

package (2 ¼ tsp.) active dry yeast

2 tsp.

sugar

3 c.

all-purpose flour

2 tsp.

kosher salt

1

large egg

2 tbsp.

butter, softened

1/4 c.

coarse yellow cornmeal, optional

1 tbsp.

whole milk

2 tbsp.

caraway seeds

1 tbsp.

flakey sea salt

For The Roast Beef, Jus and Sandwiches

1

beef roast, about 2 ½ lb. (eye of round, top sirloin)

Kosher salt

Freshly ground black pepper

2 tbsp.

vegetable oil

1/4

onion, chopped

3

cloves garlic, minced

2 c.

beef broth

2

sprigs thyme

Prepared horseradish, for topping

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For The Kemmelwick Rolls

1. In a small bowl combine water, yeast and sugar. Let sit and allow to bloom until foamy and very fragrant, about 10 minutes.
2. In the bowl of a stand mixer combine flour, salt, egg, butter and yeast mixture. Mix on medium low speed for 5 minutes until a shaggy dough is formed. Mix an additional 2 minutes, then turn out onto a lightly floured surface and knead until smooth, 2 to 3 minutes more.
3. Grease a large bowl with cooking spray and transfer dough to bowl. Cover with a kitchen towel and let rise at room temperature until doubled in size, about 1 hour.
4. Line a baking sheet with parchment paper and set aside. When the dough is proved, punch down the dough and move to a lightly greased surface. Divide the dough into 4 equal pieces and form into balls. Equally space the balls out on the prepared baking sheet, then add cornmeal into a small plate.
5. If using a kaiser stamp: Place a dough ball on the cornmeal and press the stamp down firmly into each of the balls, almost going all the way through the bun. Repeat with the remaining rolls.
6. If not using a kaiser stamp: Place a dough ball on the cornmeal and, using the flat palm of your hand, press down ]on the dough until the dough balls are slightly compressed and resemble buns.
7. Cover again and let rise 45 minutes more. Preheat oven to 425ºF.
8. Before baking, brush each bun with milk and top with a heavy sprinkle of flakey salt and caraway seeds. Bake for 15 to 17 minutes until golden brown. Let cool completely before slicing.
   

For The Roast Beef, Jus and Sandwiches

1. 2 hours before cook time, remove beef from the fridge. Season liberally with salt and black pepper.
2. Adjust oven rack to center position, and preheat to 225ºF. Transfer beef (still on the rack/baking sheet) to the oven and cook for about 1 hour 30 minutes, or until an internal probe thermometer stuck into the center reads 115ºF. Remove baking sheet with beef from the oven.
3. Set a large cast iron or heavy-bottomed skillet over medium-high heat. Add oil and heat until smoking. Sear the beef thoroughly on all sides until an internal probe thermometer reads 130ºF. Transfer the beef back to the rack on the baking sheet. Let it rest for 20 minutes.
4. Reduce the heat to medium, then add onion and cook until just softened, about 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute more.
5. Pour in the beef broth and thyme, and bring to a boil while you scrape the bottom of the skillet to dislodge any caramelized bits. Once at a boil, reduce to a simmer cook until reduced slightly, about 10 minutes. Season to taste with salt and pepper
6. Using a very sharp knife, slice the roast beef against the grain as thinly as possible. To build a sandwich: Add a serving of beef to the simmering broth and cook until just reheated. Slice a roll in half and dip the cut sides of each roll into the jus.
7. Add beef to the sandwich, top with prepared horseradish and serve.

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Justin Sullivan Assistant Food Editor Justin Sullivan is the Assistant Food Editor for Delish, where he helps test, develop, and (of course) taste recipes like one-pot meals, easy desserts, and everything in between.

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Source: https://www.delish.com/cooking/recipe-ideas/a38108646/beef-on-weck-recipe/

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