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, adding a distinctive flavor.

Beef au jus: A flavorful broth made from beef drippings, perfect for dipping and adding moisture to the sandwich.

Horseradish: Adds a spicy kick that complements the rich beef.

To enhance the flavor of your roast beef, consider making your own beef au jus from scratch. Start by simmering beef bones with onions, carrots, celery, and garlic in water for several hours. Strain the liquid and reduce it until it reaches a rich, concentrated flavor. This homemade au jus will add a deeper, more complex taste to your beef on weck.

• thinly sliced roast beef - Substitute with thinly sliced turkey breast: Turkey breast can provide a similar texture and can be seasoned to mimic the flavor of roast beef.

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

• beef au jus - Substitute with vegetable broth: Vegetable broth can be seasoned with soy sauce and Worcestershire sauce to mimic the savory depth of beef au jus.

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

• Allow the roast beef to cool completely before storing. This helps maintain its texture and flavor.
• Wrap each kummelweck roll individually in aluminum foil or plastic wrap to prevent them from drying out.
• Store the wrapped rolls in an airtight container or a resealable plastic bag to keep them fresh.
• Place the beef au jus in a separate airtight container. This will prevent it from soaking into the rolls and making them soggy.
• Store the horseradish in a small, airtight container to maintain its pungency and flavor.
• Keep all components in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, freeze the individually wrapped kummelweck rolls and roast beef separately. This will help preserve their quality.
• When freezing, label each package with the date to keep track of freshness.
• To reheat, thaw the roast beef and kummelweck rolls in the refrigerator overnight. Warm the roast beef in the oven at 350°F (175°C) for about 10 minutes.
• Heat the beef au jus on the stovetop until it reaches a simmer. This will ensure it’s hot and ready for dipping.
• Assemble the beef on weck as per the original recipe instructions, ensuring each component is fresh and flavorful.

• Preheat your oven to 300°F (150°C). Wrap each beef on weck sandwich in aluminum foil to keep the bread from drying out. Place the wrapped sandwiches on a baking sheet and heat for about 15-20 minutes, or until the roast beef is warmed through.

• For a quicker method, use a microwave. Place the beef on weck sandwich on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispier roll, use a toaster oven. Preheat the toaster oven to 300°F (150°C). Separate the kummelweck rolls from the roast beef. Wrap the roast beef in foil and place it in the toaster oven for about 10 minutes. Toast the rolls separately for the last 2-3 minutes.

• For stovetop reheating, use a skillet over medium heat. Wrap the roast beef in foil and place it in the skillet. Cover the skillet with a lid and heat for about 10 minutes, flipping halfway through. Toast the kummelweck rolls in the same skillet for the last 2-3 minutes.

• To maintain the juiciness of the roast beef, you can reheat it in beef au jus. Pour the au jus into a saucepan and heat over medium-low heat. Add the roast beef slices and warm them gently for about 5 minutes. Assemble the sandwich with freshly warmed kummelweck rolls.

• For an air fryer method, preheat the air fryer to 300°F (150°C). Wrap the beef on weck sandwich in foil and place it in the air fryer basket. Heat for about 10 minutes, or until the roast beef is warmed through. For the last 2 minutes, open the foil slightly to crisp up the rolls.

• Oven: Used to preheat and warm the roast beef to the desired temperature.

• Baking sheet: Placed in the oven to hold the roast beef while it warms.

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

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

• Small bowl: Used to hold the beef au jus for dipping the top halves of the rolls.

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

• Spatula: Useful for spreading the horseradish evenly on the bottom halves of the rolls.

• Serving plate: To assemble and serve the finished beef on weck sandwiches.

Preheat efficiently: Preheat the oven while you prepare other ingredients to save time.

Use deli roast beef: Buy pre-sliced roast beef from the deli to skip the slicing step.

Microwave option: Warm the roast beef in the microwave for 1-2 minutes instead of the oven.

Pre-slice rolls: Slice the kummelweck rolls ahead of time and store them in an airtight container.

Ready-made au jus: Use store-bought beef au jus to avoid making it from scratch.

Horseradish spread: Mix horseradish with a bit of mayo for a smoother spread that’s easier to apply.