Beef on Weck Recipe

Roast beef: Thinly sliced and tender, this is the star of the sandwich.

Kummelweck rolls: A unique roll topped with caraway seeds and coarse salt, providing a distinctive flavor and texture.

Beef au jus: A flavorful beef broth used to warm the roast beef and for dipping the sandwich.

Horseradish: Adds a spicy kick to the sandwich, balancing the richness of the beef.

To ensure the roast beef remains tender and flavorful, avoid overcooking it when warming in the beef au jus. Gently heat the au jus on a low simmer and add the beef just until it is warmed through. This will help maintain the juiciness and texture of the meat.

• thinly sliced roast beef - Substitute with thinly sliced turkey breast: Turkey breast provides a similar texture and can be a leaner option for those looking to reduce red meat consumption.

• thinly sliced roast beef - Substitute with thinly sliced pork loin: Pork loin offers a comparable flavor profile and tenderness, making it a suitable alternative.

• 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.

• kummelweck rolls - Substitute with pretzel rolls: Pretzel rolls provide a unique twist with their chewy texture and can complement the flavors of the beef and horseradish.

• beef au jus - Substitute with vegetable broth: Vegetable broth can be seasoned to taste and provides a vegetarian option for the dish.

• beef au jus - Substitute with mushroom broth: Mushroom broth offers a rich, umami flavor that can closely mimic the depth of beef au jus.

• horseradish - Substitute with wasabi: Wasabi provides a similar pungent heat and can be used in smaller quantities due to its intensity.

• horseradish - Substitute with dijon mustard: Dijon mustard offers a milder heat and tanginess, making it a suitable alternative for those who prefer less spice.

• Allow the roast beef to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap the kummelweck rolls individually in aluminum foil or plastic wrap to maintain their freshness.
• Place the wrapped rolls in an airtight container or a resealable plastic bag to keep them from drying out.
• Store the roast beef in an airtight container, ensuring it is submerged in beef au jus to keep it moist.
• For short-term storage, keep the roast beef and rolls in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the roast beef and rolls separately. The roast beef can be frozen in its au jus for up to 2 months.
• When ready to use, thaw the roast beef and rolls in the refrigerator overnight.
• Reheat the roast beef in a saucepan over low heat, ensuring it is warmed through but not overcooked.
• Toast the thawed kummelweck rolls in the oven at 350°F (175°C) for about 5 minutes to restore their crispness.
• Assemble the beef on weck as per the original recipe instructions and enjoy.

• Preheat your oven to 350°F (175°C). Wrap the beef on weck sandwiches in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the sandwiches on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the sandwiches on the rack and heat for about 10 minutes. This method helps maintain the crispiness of the kummelweck rolls.

• To reheat just the roast beef, place it in a saucepan with some beef au jus over medium heat. Stir occasionally until the beef is warmed through, then assemble the sandwiches fresh.

• For an extra touch, you can steam the sandwiches. Place them in a steamer basket over boiling water for about 5 minutes. This method keeps the beef moist and the rolls soft.

• Oven: Used to preheat to 350°F (175°C) and toast the kummelweck rolls.

• Saucepan: Used to warm the roast beef in the beef au jus.

• Knife: Used to slice the kummelweck rolls in half.

• Cutting board: Provides a surface to safely slice the rolls.

• Tongs: Used to handle the warm roast beef and place it on the rolls.

• Baking sheet: Used to place the kummelweck rolls in the oven for toasting.

• Spatula: Helps spread the horseradish on the rolls.

• Serving platter: Used to arrange the assembled sandwiches for serving.

• Small bowl: Used to serve extra au jus for dipping.

Pre-slice the roast beef: Buy pre-sliced roast beef from the deli to save time on slicing.

Use store-bought rolls: Purchase kummelweck rolls from a bakery instead of making them from scratch.

Preheat the oven early: Start preheating your oven while you gather ingredients to save time.

Warm au jus in microwave: Use the microwave to quickly warm the beef au jus instead of the stovetop.

Assemble in batches: Prepare all rolls and horseradish at once, then layer the roast beef to streamline the process.