Beef on Weck Recipe

Roast beef: Thinly sliced, this is the star of the sandwich, providing a rich, savory flavor.

Kummelweck rolls: These rolls are topped with caraway seeds and coarse salt, adding a unique taste and crunch.

Beef au jus: A flavorful broth made from beef drippings, used to warm the roast beef and for dipping.

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

To achieve the perfect kummelweck rolls, make sure to lightly brush them with a mixture of water and a bit of salt before toasting. This will help enhance the traditional salty crust that makes these rolls unique.

• roast beef - Substitute with turkey breast: Turkey breast is a leaner option and still provides a rich, meaty flavor that pairs well with the other ingredients.

• roast beef - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and umami flavor.

• 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 flavor and chewy texture that complements the roast beef.

• beef au jus - Substitute with vegetable broth: For a vegetarian option, vegetable broth can be seasoned to provide a savory dipping sauce.

• beef au jus - Substitute with chicken broth: Chicken broth is a lighter alternative that still offers a rich, savory flavor.

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

• horseradish - Substitute with dijon mustard: Dijon mustard offers a tangy and slightly spicy flavor that complements the roast beef.

• Allow the roast beef to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Wrap the kummelweck rolls individually in aluminum foil or plastic wrap to maintain their freshness and prevent them from drying out.
• Store the wrapped rolls in an airtight container or a resealable plastic bag to keep them from absorbing any odors from the fridge.
• Place the cooled roast beef in an airtight container or wrap it tightly in plastic wrap, then store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For the beef au jus, pour it into a sealed container and refrigerate. It can be stored for up to 3 days.
• If you plan to freeze the roast beef, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Place it in a resealable freezer bag and label it with the date. It can be frozen for up to 2 months.
• To freeze the kummelweck rolls, wrap them individually in plastic wrap and then in aluminum foil. Place them in a resealable freezer bag and label with the date. They can be frozen for up to 1 month.
• When ready to use, thaw the roast beef and kummelweck rolls in the refrigerator overnight.
• Reheat the roast beef gently in the beef au jus over low heat until warmed through. Avoid overheating to prevent the meat from becoming tough.
• Toast the thawed kummelweck rolls in the oven at 350°F (175°C) for about 5 minutes to regain their crispiness before assembling the sandwiches.

• Preheat your oven to 300°F (150°C). Wrap the roast beef and kummelweck rolls in aluminum foil to keep them moist. 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 roast beef in a microwave-safe dish and cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking every 30 seconds until warm. Toast the kummelweck rolls separately in a toaster or toaster oven.

• If you have a steamer, use it to gently reheat the roast beef. Place the beef in a heatproof dish, cover it with foil, and steam for about 5-7 minutes. This method helps retain the beef's moisture and tenderness.

• Reheat the beef au jus in a small saucepan over low heat until it simmers. Dip the roast beef slices briefly in the warm au jus before assembling your sandwich to ensure the meat stays juicy.

• For an extra touch, you can reheat the kummelweck rolls in a skillet. Slice them in half and place them cut-side down in a hot, dry skillet for 1-2 minutes until they are toasted and slightly crispy.

• Oven: Used to preheat and toast the kummelweck rolls to give them a crispy texture.

• Slicing knife: Essential for slicing the kummelweck rolls in half evenly.

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

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

• Tongs: Handy for handling the warm roast beef without burning your fingers.

• Basting brush: Useful for spreading horseradish evenly on the rolls.

• Serving platter: Ideal for assembling and serving the beef on weck sandwiches.

• Small bowl: Perfect for holding 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 au jus: Purchase ready-made beef au jus to avoid making it from scratch.

Toast rolls together: Toast all kummelweck rolls simultaneously on a baking sheet to save oven time.

Pre-measure ingredients: Measure out the horseradish and other ingredients beforehand for quick assembly.