Beef on Weck Recipe

Roast beef: Thinly sliced and cooked to perfection, this is the star of the sandwich.

Kummelweck rolls: A unique roll topped with caraway seeds and coarse salt, essential for the authentic taste.

Beef au jus: A flavorful broth made from the drippings of roasted beef, used for dipping and adding moisture.

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

When preparing roast beef for this recipe, ensure it is sliced as thinly as possible. This allows the meat to absorb more of the beef au jus, enhancing its flavor and tenderness. Additionally, when warming the roast beef in the oven, cover it with aluminum foil to prevent it from drying out.

• thinly sliced roast beef - Substitute with thinly sliced seitan: Seitan has a meaty texture and can absorb flavors well, making it a great vegan alternative to roast beef.

• kummelweck rolls - Substitute with vegan rolls with caraway seeds and coarse salt: Traditional kummelweck rolls can be made vegan by using plant-based ingredients and topping them with caraway seeds and coarse salt.

• beef au jus - Substitute with mushroom or vegetable broth au jus: A rich mushroom or vegetable broth can mimic the savory depth of beef au jus, providing a similar flavor profile.

• horseradish - Substitute with vegan horseradish: Ensure the horseradish is free from animal products, as some commercial varieties may contain non-vegan ingredients.

• Allow the roast beef to cool completely before storing. This prevents condensation, which can make the kummelweck rolls soggy.
• Wrap each beef on weck sandwich individually in aluminum foil or plastic wrap. This helps maintain freshness and prevents the rolls from drying out.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you know how long the sandwiches have been stored.
• Store the beef au jus separately in an airtight container. This prevents the rolls from becoming too soggy during storage.
• For freezing, place the wrapped sandwiches in a single layer on a baking sheet. Freeze for about 2 hours, or until solid. This prevents the sandwiches from sticking together.
• Once frozen, transfer the sandwiches to a resealable plastic freezer bag or airtight container. This saves space in the freezer and keeps the sandwiches organized.
• Store the beef au jus in a freezer-safe container or ice cube tray. This allows you to thaw only the amount you need.
• To reheat, preheat the oven to 350°F (175°C). Place the wrapped sandwiches on a baking sheet and heat for about 15-20 minutes, or until warmed through.
• Thaw the beef au jus in the refrigerator overnight or use the defrost setting on your microwave. Heat it in a saucepan over medium heat until hot.
• Dip the bottom half of the kummelweck rolls in the reheated beef au jus before assembling the sandwiches. This revives the flavors and ensures a delicious, juicy bite.
• Serve with extra beef au jus for dipping, and enjoy your beef on weck as if it were freshly made.

• Preheat your oven to 350°F (175°C). Wrap the roast beef in aluminum foil to retain moisture and heat for about 10-15 minutes until warmed through.
• For a quicker method, use a microwave. Place the roast beef on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• To reheat the kummelweck rolls, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5-7 minutes until they are warm and slightly crispy.
• Warm the beef au jus in a small saucepan over medium heat until it begins to simmer. Alternatively, you can microwave it in a microwave-safe bowl for 1-2 minutes, stirring halfway through.
• Assemble your beef on weck sandwich by dipping the bottom half of the roll in the warm au jus, piling on the reheated roast beef, and spreading horseradish on the top half of the roll. Serve immediately with extra au jus for dipping.

• 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.

• Knife: Utilized to slice the kummelweck rolls in half.

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

• Tongs: Handy for handling the warm roast beef and placing it onto the rolls.

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

• Spoon: Helps in spreading the horseradish on the top half of each roll.

• Serving plate: Used to assemble and serve the sandwiches.

Pre-slice the rolls: Slice the kummelweck rolls in advance and store them in an airtight container to save time during assembly.

Use pre-cooked roast beef: Purchase pre-cooked, thinly sliced roast beef from the deli to skip the oven warming step.

Prepare au jus ahead: Make the beef au jus in advance and keep it warm in a slow cooker or on the stove.

Ready-to-use horseradish: Use store-bought prepared horseradish to eliminate the need for grating fresh horseradish.