This is a print preview of "Beef on Weck" recipe.

Beef on Weck Recipe
by Chef Smith

Beef on Weck
Rating: 5/5
Avg. 5/5 1 vote
Prep time: Germany German
Cook time: Servings: 4

Ingredients

  • Kummelweck Rolls
  • 2 tablespoons coarse salt
  • 2 tablespoons caraway seeds
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1/2 cup water, warmed
  • 12 hard rolls or Kaiser rolls
  • Beef on Weck Ingredients:
  • 1 cup au jus gravy, reserved from roasting the beef (see Classic Roast Beef recipe on www.hungrychef.weebly.com)
  • 20 ounces cooked roast beef, sliced thinly
  • 3 ounces prepared horseradish

Directions

  1. 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.
  2. Preheat oven to 350 degrees F.
  3. 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.
  4. 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.
  5. If you don't want to make the roast beef yourself you can always purchase good deli roast beef and a package of Au Jus in the packaged dry sauce mix area of most grocery stores