Beef on Weck Recipe: The Ultimate Guide to Buffalo’s Iconic Sandwich

The Beef on Weck. Just the name conjures up images of juicy, thinly sliced roast beef piled high on a salty, caraway seed-studded roll, dipped in au jus, and topped with a generous dollop of horseradish. This isn’t just a sandwich; it’s a Buffalo, New York, institution. A culinary experience. And now, you can recreate this iconic masterpiece in your own kitchen.

This recipe breaks down every step, ensuring even a novice cook can achieve Beef on Weck perfection. From selecting the right cut of beef to mastering the Weck roll, we’ll guide you through the process, guaranteeing a sandwich that rivals the best Buffalo has to offer. Get ready to embark on a flavor journey that’s both savory and satisfying.

Why This Recipe Works

This recipe is meticulously crafted to deliver authentic Beef on Weck flavor and texture. Here’s why it stands out:

• Focus on Quality Ingredients: We emphasize using high-quality roast beef, fresh Weck rolls (or a suitable substitute), and freshly grated horseradish. The better the ingredients, the better the final product.
• Detailed Cooking Instructions: We provide precise instructions for roasting the beef to the perfect internal temperature, ensuring it’s tender and juicy. We also offer guidance on achieving the ideal “rare” to “medium-rare” doneness.
• Emphasis on Au Jus: The au jus is more than just a dipping sauce; it’s an integral part of the sandwich. Our recipe provides a simple yet flavorful au jus that complements the beef perfectly.
• Weck Roll Considerations: We understand that authentic Weck rolls can be difficult to find outside of Buffalo. That’s why we offer suggestions for acceptable substitutes and tips for preparing them to mimic the unique texture of a true Weck roll.
• Horseradish Power: Freshly grated horseradish is crucial. The pre-made stuff simply doesn’t compare in terms of flavor and potency.

Ingredients

• Roast Beef: 3-4 lb top round roast (or bottom round)
• Weck Rolls: 6-8 Kaiser rolls (preferably with coarse salt and caraway seeds, or plain Kaiser rolls with coarse salt and caraway seeds for topping)
• Beef Broth: 4 cups
• Onion: 1 medium, quartered
• Garlic: 2 cloves, minced
• Olive Oil: 2 tablespoons
• Worcestershire Sauce: 2 tablespoons
• Dried Thyme: 1 teaspoon
• Dried Rosemary: 1 teaspoon
• Salt: To taste
• Black Pepper: To taste
• Horseradish: Freshly grated, to taste
• Coarse Salt: For topping rolls (if using plain Kaiser rolls)
• Caraway Seeds: For topping rolls (if using plain Kaiser rolls)

Instructions

1. Prepare the Beef: Preheat your oven to 325°F (160°C). Pat the roast beef dry with paper towels. Season generously with salt and pepper.
2. Sear the Beef: Heat olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Sear the roast beef on all sides until browned (about 3-4 minutes per side). This creates a flavorful crust.
3. Add Aromatics: Remove the roast from the skillet and set aside. Add the quartered onion and minced garlic to the skillet and cook until softened, about 5 minutes.
4. Create the Au Jus Base: Pour in the beef broth and Worcestershire sauce. Add the dried thyme and rosemary. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
5. Roast the Beef: Return the roast beef to the skillet. Cover the Dutch oven or skillet with a lid (or tightly seal with foil if using a skillet).
6. Roast to Desired Doneness: Roast in the preheated oven until the internal temperature reaches your desired doneness. Use a meat thermometer to ensure accuracy.
   • Rare: 125-130°F (52-54°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 135-140°F (57-60°C)
7. Rest the Beef: Remove the roast from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Tent loosely with foil to keep warm.
8. Prepare the Au Jus: While the beef is resting, strain the au jus through a fine-mesh sieve into a saucepan. Discard the solids. Simmer the au jus over medium heat for 5-10 minutes to reduce slightly and concentrate the flavor. Taste and adjust seasoning as needed.
9. Prepare the Weck Rolls (if needed): If using plain Kaiser rolls, lightly brush the tops with water. Sprinkle generously with coarse salt and caraway seeds. You can optionally bake them in a low oven (around 200°F/93°C) for a few minutes to help the salt and seeds adhere.
10. Slice the Beef: Using a very sharp knife or a meat slicer, thinly slice the roast beef against the grain. The thinner the slices, the better.
11. Assemble the Sandwiches: Slice the Weck rolls in half. Dip the top half of each roll into the au jus. Pile a generous amount of thinly sliced roast beef onto the bottom half of each roll. Top with freshly grated horseradish to taste. Place the dipped top half of the roll on top of the beef.
12. Serve Immediately: Serve the Beef on Weck immediately with extra au jus for dipping.

Tips for Success

• Invest in a Meat Thermometer: A reliable meat thermometer is essential for achieving perfectly cooked roast beef.
• Slice Against the Grain: Slicing the beef against the grain ensures maximum tenderness.
• Don’t Overcook the Beef: Aim for rare to medium-rare for the best flavor and texture.
• Use Fresh Horseradish: Freshly grated horseradish is significantly more potent and flavorful than the jarred variety.
• Warm the Au Jus: Keep the au jus warm while you’re assembling the sandwiches.
• Don’t Skip the Resting Period: Resting the beef is crucial for retaining its juices and tenderness.
• Embrace the Salt: The salty Weck roll is a key component of the sandwich. Don’t be afraid to use plenty of coarse salt.

Storage Instructions

If you have leftover roast beef, store it in an airtight container in the refrigerator for up to 3-4 days. Store the au jus separately. Reheat the beef and au jus gently before assembling the sandwiches. Weck rolls are best enjoyed fresh, but can be stored in a bread box for a day or two. They can also be frozen for longer storage, but their texture may change slightly upon thawing.

FAQ

Q: Can I use a different cut of beef?

A: While top round is the traditional choice, bottom round or eye of round can also be used. However, top round tends to be the most tender.

Q: Where can I find Weck rolls?

A: Authentic Weck rolls can be difficult to find outside of Buffalo. Look for them at specialty bakeries or online. If you can’t find them, plain Kaiser rolls sprinkled with coarse salt and caraway seeds are a good substitute.

Q: Can I make the au jus ahead of time?

A: Yes, the au jus can be made a day or two in advance and stored in the refrigerator. Reheat it gently before serving.

Q: How spicy is the horseradish?

A: The spiciness of the horseradish depends on its freshness and quality. Start with a small amount and add more to taste. You can also mix it with a little sour cream or mayonnaise to mellow it out.

Q: Can I freeze the cooked roast beef?

A: Yes, you can freeze cooked roast beef. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Conclusion

Congratulations! You’ve successfully created a Beef on Weck, a true taste of Buffalo. This recipe provides all the tools and knowledge you need to impress your friends and family with this iconic sandwich. So, gather your ingredients, fire up the oven, and get ready to experience the ultimate Beef on Weck. Enjoy!