Easy Beef On Weck Sandwiches Recipes

BEEF ON WECK

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
• Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

ROAST BEEF ON WECK

Steps:

• Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
• Preheat oven to 350 degrees F.
• To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
• For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.

BEEF ON WECK RECIPE

Steps:

• Gather the roast beef ingredients.
• Preheat the oven to 400 F and grab a roasting pan.
• Cut 1/2-inch slits all around the roast. Insert the garlic slices into the slits.
• Coat the roast with olive oil, salt, pepper, and thyme.
• Place the roast fat-side up in roasting pan and place it in preheated oven. Pour the beef broth in the bottom of the roasting pan. Do not pour it over the roast. Bake for 15 minutes and then turn the heat down to 250 F. Cook until the meat reaches an internal temperature of 135 F. This will take 25 to 35 minutes, depending on the size and shape of roast.
• Remove the roast from the oven and allow it to rest for about 10 minutes. Place the beef drippings from the bottom of the pan into a small saucepan and keep them warm.
• Gather the roll ingredients.
• Brush the top of each roll with the egg wash. Whisk together the caraway seeds and the salt. Dip the top of the roll into the salt mixture.
• Place the rolls on a baking sheet and bake in the preheated oven for 2 to 5 minutes or until the egg wash is set and the rolls are just slightly browned.
• Remove them from the oven and allow them to cool.
• Gather the sauce ingredients.
• Whisk the ingredients together in a bowl.
• Thinly slice the roast beef.
• Dip the roast beef into the jus and remove it quickly.
• Cut the rolls in half and dip the top into the warm jus. Top the bottom of the rolls with roast beef. Spread the horseradish sauce on top of the roast beef and then top with the dipped roll.
• Serve with extra jus and dig in immediately.

ROAST BEEF FOR "BEEF ON WECK"

Steps:

• 1. Let meat stand at cool room temperature about 45 minutes before roasting.
• 2. Preheat oven to 450°F.
• 3. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.
• 4. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary-it will be anywhere from 10 to 20 minutes per pound-depending on size of roast. (120°F means rare, which is traditional for beef on weck. Internal temperature of meat will rise about 5°F as roast stands.)
• 5. Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.

EASY BEEF ON WECK SANDWICHES

Steps:

• Mix 1/4 cup water with corn starch; bring to a boil, stirring constantly.
• When thickened, brush buns with mixture.
• Sprinkle with mixed coarse salt and caraway seed.
• Put in 350 degree Fahrenheit oven for 4 minutes or until bread is warm and seeds dry.
• Meanwhile, in a pan, mix au jus sauce and 2 cups water; bring to a boil.
• Add shaved roast beef to au jus and heat.
• Dip top of sandwich, on the bottom side, with juice.
• Stack beef, divided into fourths, onto bottom of sandwich.
• Top roast beef with a little horseradish.