Beef on Weck Recipe

Beef roast: The main protein of the dish, providing a rich and savory flavor.

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

Beef broth: Used to warm and moisten the sliced beef, adding extra flavor.

Salt: Enhances the natural flavors of the beef.

Pepper: Adds a touch of heat and depth to the seasoning.

Horseradish: Served on the side, it provides a spicy kick that complements the beef.

When slicing the beef roast, make sure to cut against the grain. This will result in more tender and easier-to-chew slices. Additionally, when warming the beef broth, avoid boiling it as this can cause the flavors to become too concentrated and overpower the delicate taste of the beef. Instead, gently simmer the broth to maintain its rich, savory profile.

• beef roast - Substitute with pork roast: Pork roast can provide a similar texture and richness, making it a good alternative for those who prefer pork.

• beef roast - Substitute with turkey breast: For a leaner option, turkey breast can be used. It will have a different flavor profile but still works well with the other ingredients.

• kummelweck rolls - Substitute with kaiser rolls: Kaiser rolls are similar in texture and can be topped with caraway seeds and coarse salt to mimic kummelweck rolls.

• kummelweck rolls - Substitute with pretzel rolls: Pretzel rolls offer a unique flavor and chewy texture that can complement the beef well.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that can still add depth of flavor to the dish.

• beef broth - Substitute with vegetable broth: For a vegetarian option, vegetable broth can be used to maintain the savory element without meat.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile compared to regular table salt.

• pepper - Substitute with white pepper: White pepper offers a milder flavor and can be used if you prefer a less pungent taste.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used to add heat to the dish.

• horseradish - Substitute with wasabi: Wasabi provides a similar pungent and spicy flavor, making it a good alternative to horseradish.

• horseradish - Substitute with dijon mustard: Dijon mustard can offer a tangy and slightly spicy flavor, serving as a suitable replacement for horseradish.

• Allow the beef roast to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Slice the beef thinly and place it in an airtight container. If you have any leftover beef broth, store it separately in a sealed container.
• Store the kummelweck rolls in a bread box or a resealable plastic bag to keep them fresh. If you plan to consume them within a day or two, this should suffice.
• For longer storage, wrap the kummelweck rolls tightly in aluminum foil and place them in a freezer bag. This will help maintain their texture and flavor.
• To freeze the beef, lay the slices flat on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the slices to a freezer-safe bag or container. This method prevents the slices from sticking together.
• Label all containers with the date to keep track of freshness.
• When ready to enjoy, thaw the beef and kummelweck rolls in the refrigerator overnight. Reheat the beef broth on the stove until warm.
• Dip the thawed beef slices in the warm broth and assemble your beef on weck sandwiches as usual.
• Serve with fresh horseradish on the side for that perfect kick.

• Preheat your oven to 300°F (150°C). Wrap the beef slices in aluminum foil with a splash of beef broth to keep them moist. Heat for about 10-15 minutes or until warmed through.
• For a quicker method, use a microwave. Place the beef slices on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.
• To reheat the kummelweck rolls, wrap them in aluminum foil and place in a preheated oven at 350°F (175°C) for about 5-7 minutes until they are warm and slightly crispy.
• If you prefer a stovetop method, warm the beef broth in a saucepan over medium heat. Dip the beef slices in the hot broth for a few seconds until heated through.
• For a more gourmet touch, use a sous-vide method. Place the beef slices in a vacuum-sealed bag with a bit of beef broth and submerge in a water bath set to 140°F (60°C) for about 20 minutes.
• To reheat the entire sandwich, preheat your oven to 350°F (175°C). Assemble the beef on the kummelweck rolls, wrap each sandwich in aluminum foil, and bake for 10-15 minutes until everything is warmed through.

• Oven: Used to preheat and cook the beef roast to the desired doneness.

• Roasting pan: Holds the beef roast while it cooks in the oven.

• Meat thermometer: Helps to check the internal temperature of the beef roast to ensure it reaches the desired doneness.

• Cutting board: Provides a stable surface to rest and slice the beef after it has cooked.

• Sharp knife: Essential for slicing the beef thinly after it has rested.

• Saucepan: Used to warm the beef broth.

• Tongs: Handy for dipping the sliced beef into the warm broth.

• Serving platter: To arrange the sliced beef and kummelweck rolls for serving.

• Small bowl: For serving the horseradish on the side.

Pre-slice the beef: Ask your butcher to slice the beef roast thinly before you cook it. This saves slicing time later.

Use a slow cooker: Cook the beef roast in a slow cooker on low for 6-8 hours. This frees up your oven and requires less monitoring.

Pre-make the broth: Prepare the beef broth in advance and store it in the fridge. Warm it up when needed.

Assemble ahead: Slice the kummelweck rolls and have all ingredients ready to assemble quickly.

Horseradish prep: Buy pre-prepared horseradish to save time on grating and mixing.