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Beef on Weck
Created by: Howcan Team
Ingredients
- 2 pounds of beef sirloin
- 1/4 cup of kosher salt
- 1/4 cup of caraway seeds
- 4 kummelweck rolls
- 1/2 cup of prepared horseradish
- 1/4 cup of melted butter
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together 1/4 cup of kosher salt and 1/4 cup of caraway seeds.
- Rub the salt and caraway seed mixture all over the beef sirloin.
- Place the beef sirloin on a roasting pan and roast for 1.5 to 2 hours, or until the internal temperature reaches 135 degrees F for medium-rare.
- Remove the beef from the oven and let it rest for 10 minutes before slicing thinly.
- Slice the kummelweck rolls in half and place the beef slices on the bottom half of each roll.
- Spread prepared horseradish on the top half of each roll.
- Brush the top of each roll with melted butter and sprinkle with additional caraway seeds and kosher salt.
- Serve the beef on weck sandwiches with au jus for dipping.
Beef on Weck is a classic sandwich that originated in Buffalo, New York. The dish features thinly sliced roast beef piled high on a kummelweck roll, which is a roll topped with pretzel salt and caraway seeds. The sandwich is typically served with a side of au jus for dipping. The history of Beef on Weck dates back to the 19th century when German immigrants brought the kummelweck roll to Buffalo. Today, the dish is a staple in Buffalo's culinary scene, with many local restaurants and taverns serving their own delicious versions. Schwabl's, a historic restaurant in Buffalo, is renowned for its exceptional Beef on Weck. The key to a perfect Beef on Weck lies in the quality of the roast beef and the freshness of the kummelweck roll. For a twist on the classic, some chefs experiment with different seasonings for the roll or add horseradish for an extra kick. If you're in Buffalo, be sure to try this iconic dish at a local eatery for an authentic experience.
140 min
4
550 calories
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