Name: Beef on Weck with Kummelweck Roll
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs Top Round Beef Roast; 4 large Kaiser Rolls; 2 tbsp Caraway Seeds; 2 tbsp Coarse Sea Salt; 1 tsp Cornstarch; 2 cups Beef Stock; 0.5 cup Prepared Horseradish; 1 tbsp Worcestershire Sauce

"Experience the legendary taste of Western New York with this classic Beef on Weck. Succulent, razor-thin roast beef is piled onto a signature salt-and-caraway-crusted roll, then dipped in rich au jus for the perfect bite."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Top Round Beef Roast
4 large 4 pieces	Kaiser Rolls
2 tbsp 14 g	Caraway Seeds
2 tbsp 36 g	Coarse Sea Salt
1 tsp 3 g	Cornstarch
2 cups 480 ml	Beef Stock
0.5 cup 120 g	Prepared Horseradish
1 tbsp 15 ml	Worcestershire Sauce

2 Instructions

Preheat your oven to 325°F (165°C). Season the beef roast generously with salt, black pepper, and garlic powder. Place it on a rack in a roasting pan.

Roast the beef until it reaches an internal temperature of 130°F (54°C) for medium-rare, which usually takes about 20-25 minutes per pound. Remove from the oven and let it rest for at least 30-45 minutes before slicing.

Prepare the kummelweck topping by mixing 1 teaspoon of cornstarch with 1/2 cup of water in a small saucepan. Simmer until the mixture thickens into a clear glaze.

Brush the tops of the Kaiser rolls with the cornstarch glaze, then immediately sprinkle generously with a mixture of caraway seeds and coarse sea salt. Toast the rolls in a 350°F (175°C) oven for 5 minutes to set the crust.

While the rolls toast, prepare the au jus by heating the beef stock in a pan with the Worcestershire sauce and any drippings from the roast pan. Keep it warm over low heat.

Use a very sharp knife or a meat slicer to cut the rested beef into paper-thin slices against the grain.

To assemble, dip the cut side of the top bun into the warm au jus. Pile the sliced beef high on the bottom bun, spread a generous amount of horseradish on the beef, and top with the salted bun. Serve with a small bowl of extra au jus on the side.

·
Slicing the beef thin is the most important part of the texture; if you can't slice it thin by hand, chill the cooked beef first to make it firmer.
·
Don't skip the cornstarch glaze; it acts as the 'glue' that keeps the heavy salt and seeds on the roll.
·
Always use 'prepared' horseradish (the kind in the refrigerated section) rather than creamy horseradish sauce for the authentic spicy kick.

? Frequently Asked Questions

What does Kummelweck mean?

It is a German word where 'Kummel' means caraway and 'Weck' means roll.

Can I use store-bought roast beef?

Yes, you can ask your deli to slice rare roast beef extra thin, then just warm it briefly in the au jus before serving.

Why is the sandwich so salty?

The salt and caraway crust is the signature feature of the sandwich, historically designed by Buffalo barkeeps to make patrons thirsty for more beer.

How do I store leftovers?

Store the beef and au jus separately in airtight containers in the fridge for up to 3 days. Reheat the beef gently in the au jus to prevent overcooking.

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