Beef on Weck Recipe

Beef roast: The main protein, preferably top round, which is tender and flavorful.

Kummelweck rolls: Special rolls topped with kosher salt and caraway seeds, essential for authenticity.

Beef broth: Used to warm and moisten the sliced beef, enhancing its flavor.

Kosher salt: Adds a burst of flavor and is used to season the beef and rolls.

Caraway seeds: Provides a unique, slightly nutty flavor to the rolls.

Black pepper: Freshly ground for seasoning the beef roast.

Prepared horseradish: Adds a spicy kick to the sandwich, balancing the savory flavors.

To achieve the perfect medium-rare beef roast, use a meat thermometer to monitor the internal temperature closely. Insert the thermometer into the thickest part of the roast without touching any bone or fat. This ensures an accurate reading and prevents overcooking. Additionally, letting the roast rest for 15 minutes after cooking allows the juices to redistribute, resulting in a more flavorful and tender beef.

• top round beef roast - Substitute with pork loin roast: Pork loin roast has a similar texture and can be roasted to achieve a comparable flavor profile.

• kummelweck rolls - Substitute with kaiser rolls: Kaiser rolls have a similar texture and can be topped with caraway seeds and kosher salt to mimic kummelweck rolls.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a savory base and can be enhanced with soy sauce or Worcestershire sauce for a richer flavor.

• kosher salt - Substitute with sea salt: Sea salt has a similar coarse texture and can be used in the same quantity to season the rolls.

• caraway seeds - Substitute with fennel seeds: Fennel seeds offer a similar anise-like flavor and can be used as a direct replacement.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used in the same quantity.

• prepared horseradish - Substitute with wasabi paste: Wasabi paste offers a similar pungent heat and can be used as a direct replacement, though it may be slightly stronger.

• Allow the beef roast to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Slice the beef roast thinly before storing. This makes it easier to reheat and use later.
• Store the sliced beef in an airtight container or wrap it tightly in aluminum foil or plastic wrap. This helps maintain its moisture and flavor.
• Place the container or wrapped beef in the refrigerator if you plan to use it within 3-4 days. For longer storage, place it in the freezer.
• To freeze, lay the sliced beef in a single layer on a baking sheet and freeze until solid. This prevents the slices from sticking together.
• Once frozen, transfer the beef slices to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Store the kummelweck rolls separately in an airtight container at room temperature if you plan to use them within a day or two. For longer storage, wrap them tightly in plastic wrap and place in a freezer-safe bag before freezing.
• To reheat the beef, thaw in the refrigerator overnight if frozen. Warm the slices gently in a saucepan with a bit of beef broth to keep them moist.
• Reheat the kummelweck rolls in the oven at 350°F (175°C) for about 5-10 minutes, or until warm and slightly crispy.
• Assemble the beef on weck sandwiches just before serving to maintain the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the sliced beef in aluminum foil, adding a few tablespoons of beef broth to keep it moist.
  3. Place the wrapped beef on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. Warm the kummelweck rolls separately in the oven for the last 5 minutes to ensure they are crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of beef broth to the skillet.
  3. Place the sliced beef in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, stirring occasionally, until the beef is warmed through.

• Microwave Method:

  1. Place the sliced beef in a microwave-safe dish.
  2. Add a few tablespoons of beef broth to the dish to keep the beef moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes, checking and stirring halfway through, until the beef is heated evenly.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the sliced beef in a vacuum-sealed bag with a few tablespoons of beef broth.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately on warmed kummelweck rolls.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the sliced beef on a piece of aluminum foil, adding a few tablespoons of beef broth.
  3. Wrap the beef tightly in the foil and place it in the toaster oven.
  4. Heat for about 10-15 minutes, or until the beef is warmed through.
  5. Toast the kummelweck rolls in the toaster oven for the last 5 minutes to ensure they are crispy.

• 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.

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

• Small saucepan: Used to warm the beef broth.

• Knife: Essential for slicing the beef roast thinly after it has rested.

• Cutting board: Provides a stable surface for slicing the beef.

• Measuring spoons: Used to measure out the kosher salt, caraway seeds, and black pepper for seasoning the beef.

• Serving platter: Holds the sliced beef before it is dipped in the warm broth and placed on the rolls.

• Tongs: Useful for dipping the sliced beef into the warm broth.

• Serving plates: For serving the assembled beef on weck sandwiches.

• Spoon: Helps to spread the prepared horseradish on the sandwiches.

Season ahead: Season the beef roast the night before and let it marinate in the fridge to save time on the day of cooking.

Preheat oven early: Preheat your oven while you prepare the beef roast to ensure it’s ready to go when you are.

Use a meat thermometer: A meat thermometer ensures precise cooking, so you don't have to keep checking the oven.

Slice efficiently: Use an electric knife to quickly and evenly slice the beef after it rests.

Warm broth in microwave: Heat the beef broth in the microwave to save time compared to using a saucepan.