Beef on Weck Recipe

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

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

Beef au jus: A flavorful broth made from beef drippings, used to warm the roast beef and for dipping.

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

To ensure your roast beef stays tender and juicy, avoid overcooking it when warming in the beef au jus. Keep the heat low and warm it just until heated through. This will help maintain the meat's natural moisture and flavor.

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

• kummelweck rolls - Substitute with kaiser rolls with caraway seeds and coarse salt: Kaiser rolls have a similar texture and adding caraway seeds and coarse salt can replicate the unique flavor of kummelweck rolls.

• beef au jus - Substitute with vegetable broth with soy sauce: Vegetable broth with a splash of soy sauce can provide a savory, umami flavor similar to beef au jus.

• horseradish - Substitute with wasabi: Wasabi offers a similar pungent heat and can be used in smaller amounts to achieve the same kick as horseradish.

• Allow the roast beef to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each kummelweck roll individually in aluminum foil or plastic wrap to maintain freshness.
• Place the wrapped rolls in an airtight container or a resealable plastic bag to prevent them from drying out.
• Store the roast beef and au jus separately in airtight containers. This helps preserve their flavors and textures.
• Refrigerate the roast beef and au jus for up to 3-4 days. The rolls can be stored at room temperature for up to 2 days, or refrigerated for up to a week.
• For longer storage, freeze the roast beef and au jus in freezer-safe containers or heavy-duty freezer bags. They can be frozen for up to 3 months.
• To freeze the kummelweck rolls, wrap them tightly in plastic wrap and then in aluminum foil. Place them in a freezer bag to prevent freezer burn. They can be frozen for up to 3 months.
• When ready to use, thaw the roast beef and au jus in the refrigerator overnight. Reheat gently on the stove or in the microwave until warmed through.
• Thaw the kummelweck rolls at room temperature or in the refrigerator. To refresh their texture, warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes.
• Assemble the beef on weck as per the original recipe instructions, ensuring the roast beef is hot and the rolls are toasted to perfection.

• 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 15-20 minutes, or until the roast beef is warmed through.

• If you prefer using a microwave, place the roast beef slices in a microwave-safe dish and add a few tablespoons of beef au jus. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating. Toast the kummelweck rolls separately in a toaster or under a broiler for a minute or two.

• For a stovetop method, heat a skillet over medium heat. Add the roast beef slices along with a few tablespoons of beef au jus. Cover the skillet and let the roast beef steam for about 3-5 minutes, stirring occasionally, until heated through. Toast the kummelweck rolls in a separate pan or under a broiler.

• If you have an air fryer, preheat it to 300°F (150°C). Wrap the beef on weck sandwiches in aluminum foil and place them in the air fryer basket. Heat for about 10-12 minutes, checking halfway through to ensure they are warming evenly.

• Oven: Used to preheat to 350°F (175°C) 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 slice the rolls.

• Tongs: Used to handle the warm roast beef and place it on the rolls.

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

• Spatula: Helps to spread the horseradish on the rolls.

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

• Small bowl: Holds extra au jus for dipping.

Pre-slice the roast beef: Ask your butcher to thinly slice the roast beef to save time at home.

Use pre-made au jus: Purchase beef au jus from the store to avoid making it from scratch.

Toast rolls together: Toast all kummelweck rolls at once on a baking sheet to save oven time.

Pre-spread horseradish: Spread horseradish on the rolls while the beef is warming to streamline assembly.

Serve buffet-style: Set up a buffet-style station so guests can assemble their own sandwiches, saving you time.