Beef on Weck Recipe

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

Kummelweck rolls: A Kaiser roll topped with caraway seeds and coarse salt, essential for the authentic taste 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 enhance the flavor of your roast beef, consider making your own beef au jus from scratch. Start by roasting beef bones and vegetables like carrots, onions, and celery until they are caramelized. Then, simmer them with water, red wine, and herbs such as thyme and bay leaves for several hours. Strain the mixture to get a rich, flavorful au jus that will elevate your beef on weck to the next level.

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

• thinly sliced roast beef - Substitute with thinly sliced portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and can absorb flavors well.

• 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.

• kummelweck rolls - Substitute with pretzel rolls: Pretzel rolls provide a unique flavor and chewy texture that complements the beef and horseradish.

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

• beef au jus - Substitute with chicken broth: Chicken broth offers a lighter alternative while still providing a savory base for the sandwich.

• horseradish - Substitute with wasabi: Wasabi provides a similar spicy kick and can be used in smaller quantities due to its potency.

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

• Allow the roast beef to cool completely before storing. This helps prevent condensation, which can make the kummelweck rolls soggy.
• Store the roast beef separately from the kummelweck rolls. Place the beef in an airtight container with a bit of beef au jus to keep it moist.
• Wrap the kummelweck rolls in aluminum foil or place them in a resealable plastic bag to maintain their freshness.
• For freezing, wrap the roast beef tightly in plastic wrap and then place it in a freezer-safe bag or container. Label with the date to keep track of its freshness.
• Freeze the kummelweck rolls separately in a resealable plastic bag. You can also wrap them in aluminum foil for added protection.
• When ready to use, thaw the roast beef and kummelweck rolls in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the roast beef gently in a saucepan with some beef au jus over low heat until warmed through.
• Toast the kummelweck rolls in the oven at 350°F (175°C) for about 5 minutes to restore their crispiness.
• Assemble the beef on weck as per the original recipe instructions, adding horseradish and extra au jus for dipping.

• 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 10-15 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. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• If you have an air fryer, preheat it to 300°F (150°C). Wrap the beef on weck sandwich in aluminum foil and place it in the air fryer basket. Heat for 5-7 minutes, or until the roast beef is warmed through.

• For the stovetop method, heat a skillet over medium-low heat. Wrap the beef on weck sandwich in aluminum foil and place it in the skillet. Cover with a lid and heat for about 5-7 minutes on each side, or until the roast beef is warmed through.

• To reheat just the roast beef, place it in a saucepan with some beef au jus. Heat over medium-low heat, stirring occasionally, until the roast beef is warmed through. Then assemble your beef on weck sandwich as usual.

• Oven: Used to preheat 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 onto the rolls.

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

• Serving platter: Used to assemble and serve the beef on weck sandwiches.

• Small bowl: Used to hold the horseradish for spreading.

• Spreading knife: Used to spread the horseradish on the top half of each roll.

• Ladle: 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 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 time.

Pre-measure ingredients: Measure out the horseradish and other ingredients in advance to streamline assembly.

Assemble in batches: Prepare multiple sandwiches at once to speed up the process.