Beef on Weck Sandwiches
By Morgan BollingPublished on February 3, 2015
Time
1¾ hours, plus 30 minutes resting
Yield
Makes 8 Sandwiches
Ingredients
Horseradish Sauce
½ cup prepared horseradish, drained1 tablespoon sour cream 1 tablespoon mayonnaiseBeef
1 (2- to 2 ½-pound) boneless eye-round roast, trimmed5 teaspoons vegetable oil 1 teaspoon kosher salt 1 teaspoon black pepper 2 teaspoons minced fresh thyme ¼ cup prepared horseradish, drainedJus
1 onion, chopped fine1 teaspoon vegetable oil 1 teaspoon cornstarch 2 ½ cups beef broth 1 sprig fresh thymeWeck
8 kaiser rolls, split2 teaspoons caraway seeds 1 ½ teaspoons kosher salt 2 tablespoons water ½ teaspoon cornstarchBefore You Begin
Buy refrigerated prepared horseradish, not the shelf-stable kind. Note that the cooked beef must rest for 30 to 60 minutes before slicing.
Instructions
- Combine horseradish, sour cream, and mayonnaise in bowl; set aside.
- Adjust oven rack to middle position and heat oven to 275 degrees. Cut roast in half lengthwise to make 2 even-size roasts. Rub each roast with 1 teaspoon oil and season each with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon thyme. Tie roasts with kitchen twine at 1-inch intervals.
- Heat remaining 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add both roasts and cook until browned on all sides, 6 to 8 minutes. Transfer skillet to oven and cook until roasts register 130 degrees, 28 to 32 minutes. Transfer roasts to carving board, tent loosely with aluminum foil, and let rest for at least 30 minutes or up to 1 hour. Reserve skillet and any meat drippings. Increase oven temperature to 400 degrees.
- Return skillet with meat drippings to medium-high heat (skillet handle will be hot) and add onion and oil. Cook until onion is just softened, about 3 minutes, scraping up any browned bits. Whisk cornstarch into broth. Add broth mixture and thyme sprig to skillet and bring to boil. Reduce heat to medium-low and simmer until reduced by half and slightly thickened, about 7 minutes. Strain jus through fine-mesh strainer set over small saucepan; discard solids. Cover and keep warm.
- Place rolls on rimmed baking sheet. Combine caraway seeds and salt in bowl. Whisk water and cornstarch together in separate bowl. Microwave cornstarch mixture until consistency of glue, about 30 seconds. Brush cornstarch mixture on roll tops, then sprinkle with caraway mixture. Bake until caraway mixture is set and rolls are crusty, about 7 minutes.
- Slice roasts against grain as thin as possible. Toss sliced meat, 1/3 cup jus, and horseradish together in bowl and season with salt and pepper to taste. Sandwich meat mixture in rolls (about 1/2 cup per roll). Serve with horseradish sauce and individual portions of jus for dipping.
for the horseradish sauce
for the beef
for the jus
for the weck
Time
1¾ hours, plus 30 minutes restingYield
Makes 8 SandwichesIngredients
Horseradish Sauce
½ cup prepared horseradish, drained
1 tablespoon sour cream
1 tablespoon mayonnaise
Beef
1 (2- to 2 ½-pound) boneless eye-round roast, trimmed
5 teaspoons vegetable oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons minced fresh thyme
¼ cup prepared horseradish, drained
Jus
1 onion, chopped fine
1 teaspoon vegetable oil
1 teaspoon cornstarch
2 ½ cups beef broth
1 sprig fresh thyme
Weck
8 kaiser rolls, split
2 teaspoons caraway seeds
1 ½ teaspoons kosher salt
2 tablespoons water
½ teaspoon cornstarch
Test Kitchen Techniques
Ingredients
Horseradish Sauce
½ cup prepared horseradish, drained
1 tablespoon sour cream
1 tablespoon mayonnaise
Beef
1 (2- to 2 ½-pound) boneless eye-round roast, trimmed
5 teaspoons vegetable oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons minced fresh thyme
¼ cup prepared horseradish, drained
Jus
1 onion, chopped fine
1 teaspoon vegetable oil
1 teaspoon cornstarch
2 ½ cups beef broth
1 sprig fresh thyme
Weck
8 kaiser rolls, split
2 teaspoons caraway seeds
1 ½ teaspoons kosher salt
2 tablespoons water
½ teaspoon cornstarch
Test Kitchen Techniques
Ingredients
Horseradish Sauce
½ cup prepared horseradish, drained
1 tablespoon sour cream
1 tablespoon mayonnaise
Beef
1 (2- to 2 ½-pound) boneless eye-round roast, trimmed
5 teaspoons vegetable oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons minced fresh thyme
¼ cup prepared horseradish, drained
Jus
1 onion, chopped fine
1 teaspoon vegetable oil
1 teaspoon cornstarch
2 ½ cups beef broth
1 sprig fresh thyme
Weck
8 kaiser rolls, split
2 teaspoons caraway seeds
1 ½ teaspoons kosher salt
2 tablespoons water
½ teaspoon cornstarch
Test Kitchen Techniques
Why This Recipe Works
This sandwich, popular in Buffalo, N.Y., features thinly sliced roast beef piled inside a salty, seasoned roll. Rather than making the traditional kummelweck rolls from scratch, we brush a cornstarch “glue” on store-bought kaiser rolls and sprinkle on salt and caraway seeds. Cooking the eye-round roast to medium and allowing a long rest time makes it much easier to slice thin. We toss the sliced beef with jus and horseradish before assembling the sandwiches to bring all the elements together.
Before You Begin
Buy refrigerated prepared horseradish, not the shelf-stable kind. Note that the cooked beef must rest for 30 to 60 minutes before slicing.
Instructions
- Combine horseradish, sour cream, and mayonnaise in bowl; set aside.
- Adjust oven rack to middle position and heat oven to 275 degrees. Cut roast in half lengthwise to make 2 even-size roasts. Rub each roast with 1 teaspoon oil and season each with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon thyme. Tie roasts with kitchen twine at 1-inch intervals.
- Heat remaining 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add both roasts and cook until browned on all sides, 6 to 8 minutes. Transfer skillet to oven and cook until roasts register 130 degrees, 28 to 32 minutes. Transfer roasts to carving board, tent loosely with aluminum foil, and let rest for at least 30 minutes or up to 1 hour. Reserve skillet and any meat drippings. Increase oven temperature to 400 degrees.
- Return skillet with meat drippings to medium-high heat (skillet handle will be hot) and add onion and oil. Cook until onion is just softened, about 3 minutes, scraping up any browned bits. Whisk cornstarch into broth. Add broth mixture and thyme sprig to skillet and bring to boil. Reduce heat to medium-low and simmer until reduced by half and slightly thickened, about 7 minutes. Strain jus through fine-mesh strainer set over small saucepan; discard solids. Cover and keep warm.
- Place rolls on rimmed baking sheet. Combine caraway seeds and salt in bowl. Whisk water and cornstarch together in separate bowl. Microwave cornstarch mixture until consistency of glue, about 30 seconds. Brush cornstarch mixture on roll tops, then sprinkle with caraway mixture. Bake until caraway mixture is set and rolls are crusty, about 7 minutes.
- Slice roasts against grain as thin as possible. Toss sliced meat, 1/3 cup jus, and horseradish together in bowl and season with salt and pepper to taste. Sandwich meat mixture in rolls (about 1/2 cup per roll). Serve with horseradish sauce and individual portions of jus for dipping.
for the horseradish sauce
for the beef
for the jus
for the weck
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