How to Cook Roast Beef for Beef on Weck

PHOTO & Food STYLING: LUCY SCHAEFFER

Western New York is a fleck of a food mecca. They have the legendary garbage plate (yes yous heard that right), a spicy, peppery pasta called chicken riggies and, our personal favorite, the beefiness on weck. The beef in this case, is perfectly rare and tender roast beefiness and the weck beingness a type of breadstuff you can really merely find in western New York called a Kemmelwick curlicue.

Kemmelwicks are essentially kaiser rolls (y'all know the ones that you usually is the vessel for bacon, egg and cheese) that have been topped flakey seasalt with nutty, peppery, anise-y carraway seeds that you might find in a seeded rye bread. It is truly a top tier sandwich roll and is truly half the reason why we dearest this dish.

We have provided a recipe for how to brand your own only should you lot not desire to make your own bread, you can simply pick upward a few kaiser rolls (or any hard roll) brush them with a bit of milk or melted butter, sprinkle them with the salt and carraway seeds and bake them in a 425º oven until golden.

One quick tip! The roast beef can be made a mean solar day or ii before. Spooky the beef will really assistance to make it easier to slice into sparse slices that are great for this sandwich. Just reheat in the amazing jus from this recipe!

Tried this recipe? Allow us know how it came out in the comments below!

Yields: iv servings

Melt Time: 0 hours 20 mins

Full Fourth dimension: iv hours 30 mins

For The Kemmelweck Rolls

three/four c.

warm water

one

package (2 ¼ tsp.) active dry yeast

ii tsp.

sugar

3 c.

all-purpose flour

ii tsp.

kosher salt

1

large egg

2 tbsp.

butter, softened

1/four c.

fibroid yellow cornmeal, optional

1 tbsp.

whole milk

2 tbsp.

caraway seeds

1 tbsp.

flakey sea salt

For The Roast Beef, Jus and Sandwiches

1

beef roast, almost two ½ lb. (middle of round, height sirloin)

Kosher table salt

Freshly ground black pepper

2 tbsp.

vegetable oil

one/iv

onion, chopped

three

cloves garlic, minced

ii c.

beef broth

2

sprigs thyme

Prepared horseradish, for topping

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For The Kemmelwick Rolls

1. In a small basin combine water, yeast and sugar. Allow sit down and allow to bloom until foamy and very fragrant, about 10 minutes.
2. In the basin of a stand mixer combine flour, common salt, egg, butter and yeast mixture. Mix on medium low speed for 5 minutes until a shaggy dough is formed. Mix an additional ii minutes, then plough out onto a lightly floured surface and knead until smoothen, 2 to 3 minutes more.
3. Grease a large basin with cooking spray and transfer dough to bowl. Cover with a kitchen towel and let rise at room temperature until doubled in size, virtually 1 60 minutes.
4. Line a blistering sheet with parchment newspaper and ready aside. When the dough is proved, punch down the dough and motion to a lightly greased surface. Divide the dough into 4 equal pieces and form into balls. Equally space the balls out on the prepared baking canvas, and then add cornmeal into a minor plate.
5. If using a kaiser postage: Place a dough ball on the cornmeal and press the stamp down firmly into each of the balls, almost going all the way through the bun. Echo with the remaining rolls.
6. If non using a kaiser stamp: Place a dough ball on the cornmeal and, using the flat palm of your hand, press down ]on the dough until the dough balls are slightly compressed and resemble buns.
7. Cover once again and allow rise 45 minutes more. Preheat oven to 425ºF.
8. Before baking, brush each bun with milk and top with a heavy sprinkle of flakey salt and caraway seeds. Bake for 15 to 17 minutes until gilt brown. Let absurd completely before slicing.
   

For The Roast Beef, Jus and Sandwiches

1. 2 hours earlier cook time, remove beefiness from the fridge. Season liberally with common salt and blackness pepper.
2. Conform oven rack to eye position, and preheat to 225ºF. Transfer beef (still on the rack/blistering sheet) to the oven and melt for about one 60 minutes xxx minutes, or until an internal probe thermometer stuck into the centre reads 115ºF. Remove blistering sheet with beef from the oven.
3. Fix a large cast atomic number 26 or heavy-bottomed skillet over medium-high heat. Add oil and heat until smoking. Sear the beef thoroughly on all sides until an internal probe thermometer reads 130ºF. Transfer the beefiness back to the rack on the blistering sheet. Allow it residual for 20 minutes.
4. Reduce the heat to medium, then add together onion and cook until but softened, about 2 to iii minutes. Add garlic and melt until fragrant, about 1 minute more than.
5. Pour in the beefiness broth and thyme, and bring to a boil while you scrape the bottom of the skillet to dislodge any caramelized $.25. Once at a eddy, reduce to a simmer cook until reduced slightly, well-nigh 10 minutes. Season to taste with common salt and pepper
6. Using a very sharp knife, slice the roast beef against the grain as thinly every bit possible. To build a sandwich: Add a serving of beef to the simmering goop and melt until just reheated. Slice a roll in half and dip the cut sides of each ringlet into the jus.
7. Add beef to the sandwich, top with prepared horseradish and serve.

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Justin Sullivan Banana Food Editor Justin Sullivan is the Banana Food Editor for Delish, where he helps examination, develop, and (of course) sense of taste recipes like 1-pot meals, like shooting fish in a barrel desserts, and everything in between.

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Source: https://www.delish.com/cooking/recipe-ideas/a38108646/beef-on-weck-recipe/

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