Beef on Weck Recipe

Roast beef: Thinly sliced and warmed in beef au jus, this is the star of the sandwich.

Kummelweck rolls: These rolls are topped with caraway seeds and coarse salt, providing a unique flavor and texture.

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

Horseradish: Adds a spicy kick to the sandwich, spread on the bottom halves of the rolls.

To ensure the roast beef remains tender and flavorful, avoid overcooking it when warming in the beef au jus. Heat it gently over low to medium heat until just warmed through. This prevents the meat from becoming tough and allows it to absorb the rich flavors of the au jus. Additionally, when spreading horseradish on the kummelweck rolls, use a light hand to balance the heat and tanginess, enhancing the overall taste without overpowering the delicate flavors of the beef.

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

• thinly sliced roast beef - Substitute with thinly sliced portobello mushrooms: Portobello mushrooms offer a meaty texture and umami flavor, making them a great vegetarian alternative.

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

• kummelweck rolls - Substitute with pretzel rolls: Pretzel rolls provide a unique flavor and chewy texture that complements the beef and au jus.

• beef au jus - Substitute with vegetable broth: Vegetable broth can be seasoned with soy sauce and Worcestershire sauce to create a savory, umami-rich alternative.

• beef au jus - Substitute with mushroom broth: Mushroom broth offers a deep, earthy flavor that pairs well with the other ingredients.

• horseradish - Substitute with wasabi: Wasabi provides a similar pungent heat and can be used in smaller quantities due to its intensity.

• horseradish - Substitute with dijon mustard: Dijon mustard offers a tangy, slightly spicy flavor that can stand in for horseradish.

• Allow the roast beef to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Place the cooled roast beef in an airtight container or wrap it tightly in aluminum foil. This helps maintain its moisture and flavor.
• Store the roast beef in the refrigerator if you plan to use it within 3-4 days. For longer storage, place it in the freezer.
• For freezing, wrap each portion of roast beef individually in plastic wrap, then place them in a resealable freezer bag. This prevents freezer burn and makes it easy to thaw only what you need.
• To store the kummelweck rolls, place them in a resealable plastic bag. Store at room temperature if you plan to use them within a day or two. For longer storage, freeze them.
• When freezing kummelweck rolls, wrap each roll in plastic wrap and place them in a resealable freezer bag. This keeps them fresh and prevents them from drying out.
• Store the beef au jus in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container or ice cube trays for easy portioning.
• To reheat the roast beef, place it in a saucepan with a little beef au jus over low heat until warmed through. This keeps the meat moist and flavorful.
• Reheat the kummelweck rolls by wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• Thaw frozen roast beef and kummelweck rolls in the refrigerator overnight before reheating. This ensures even thawing and maintains the quality of the ingredients.
• When ready to assemble, follow the original recipe instructions to recreate the delicious beef on weck sandwiches.

• Preheat your oven to 300°F (150°C). Wrap the beef on weck sandwiches in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes, or until the roast beef is warm and the kummelweck rolls are slightly crispy.

• For a quicker method, use a microwave. Place the roast beef slices in a microwave-safe dish with a bit of beef au jus to keep them moist. Cover with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating. Toast the kummelweck rolls separately in a toaster or under a broiler for a minute or two.

• If you have a stovetop, you can reheat the roast beef in a skillet. Add a small amount of beef au jus to the pan and heat over medium-low heat until the roast beef is warmed through. Toast the kummelweck rolls in a separate skillet or under a broiler.

• For 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 5-7 minutes, or until the roast beef is warm and the kummelweck rolls are slightly crispy.

• If you prefer a more traditional method, use a steamer. Place the roast beef slices in a heatproof dish and steam over simmering water for about 5 minutes, or until heated through. Toast the kummelweck rolls separately in a toaster or under a broiler.

• Oven: Preheat to 350°F (175°C) to warm the rolls.

• Saucepan: Use to warm the roast beef in the beef au jus.

• Knife: Slice the kummelweck rolls.

• Cutting board: Place the rolls on it while slicing.

• Spoon: Spread horseradish on the bottom halves of the rolls.

• Tongs: Handle the warm roast beef when placing it on the rolls.

• Serving platter: Arrange the sandwiches for serving.

• Small bowl: Hold extra au jus for dipping.

Pre-slice the roast beef: Have your roast beef pre-sliced from the deli to save time.

Use store-bought au jus: Purchase beef au jus from the store instead of making it from scratch.

Pre-split the rolls: Buy kummelweck rolls that are already split to avoid extra prep work.

Ready-to-use horseradish: Use pre-prepared horseradish to save time on grating and mixing.

Warm in batches: Warm the roast beef in the au jus in larger batches to serve multiple sandwiches quickly.