Beefonweck Recipes

BEEF ON WECK

Steps:

• In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the topping, mixing to form a shaggy dough.
• Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, until it's smooth and supple.
• Place the dough in a lightly greased bowl, cover the bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.
• Divide the dough into six 3 1/4-ounce (92g) pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.
• While the rolls are rising, preheat the oven to 425°F.
• Brush the rolls with the beaten egg white, and sprinkle lightly (or not) with the topping. Bake them for 15 to 18 minutes, or until they're golden brown.
• Remove from the oven and cool on a wire rack; they're best served the same day they're made, though they do reheat nicely. Freeze for up to 1 month.
• TO MAKE A BEEF ON WECK SANDWICH
• Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time.
• Carefully dip the top bun in the au jus. Not a dunk or anything, just enough to moisten the part that will come into contact with the roast beef.
• Pile the beef on the bottom bun, slightly higher than you think you should. Beef on Weck is all about go big or go home.
• Serve the sliced beef on the rolls with the au jus and horseradish on the side.

CROCKPOT BEEF ON WECK SLIDERS

Steps:

• Season the beef generously with salt and pepper. If desired, use kitchen twine to truss the beef ( see video here ).
• Heat the olive oil in a large, heavy skillet. Add the beef and cook 3-4 minutes on each side, or until deeply browned. Transfer the beef from the pan to your crockpot; insert a meat thermometer into the thickest part of the roast. For medium-rare roast beef, cook on LOW until the temperature reaches 140º - about 2.5 hours.
• While the beef cooks, prepare your slider rolls: Heat oven to 350º. Remove the dough from the tubes and cut each crosswise into 12 pieces (for a total of 24 pieces of dough). Roll each piece of dough into a ball. Remove the roast from the crockpot and tent with foil. Let sit 20 minutes.
• Mix the salt and caraway on a small plate. Gently press the top of each roll into the seasoning mixture, then arrange on a baking sheet, 2 inches apart. Bake for 15-20 minutes or until lightly golden. Remove from oven and let cool. Slice crosswise.
• Add water to the drippings that have collected in the bottom of the crockpot. Turn heat to high and bring to a simmer. Remove the twine from the beef. Slice the beef as thinly as you can.
• Dip the cut sides of the rolls in the jus. Top with sliced roast beef and a thin schmear of horseradish.

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.

CHEF JOHN'S BEEF ON WECK SANDWICHES

Steps:

• Season beef with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
• Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
• Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

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.

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.

BEEF ON WECK

Steps:

• Put approximately 1/4 cup of oil in skillet, season roast with salt and pepper and brown on all sides.
• Put roast in crockpot and add 1 cup of water or beef broth. Cook on low for 8 hours.
• Remove roast from crockpot and let rest for 5-10 minutes while making gravy.
• Place buns on a cookie sheet and brush tops with egg wash, sprinkle each with caraway seeds and coarse salt. Bake on 350 degrees for 3 minutes or until tops are crusty. Cut rolls in half and stack with meat on bottom half. Put 1-2 tablespoons of gravy on the meat and as much prepared horseradish as you like. Put tops on and enjoy!
• Gravy: Put broth in small pot and add cornstarch. Bring to boiling and cook until thickened (add more water or broth if needed.) Keep warm.

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.

BEEF ON WECK RECIPE

Steps:

• To make the roast beef, heat the oven to 200˚F. Generously salt the exterior of the roast beef, and add pepper to your taste. Place on a rack on a sheet pan, and cook until the internal temperature reaches 125˚F. Let cool completely before slicing.
• Thinly slice the roast beef.
• Whisk the ingredients in a bowl. Spread on the sandwiches when assembling.
• Saute the onions in the olive oil. Add the garlic and cook for a minute or two more.
• Deglaze the pot with the white wine, and then add the Worcestershire sauce. Cook for another minute, stirring constantly.
• Add the beef broth and bring the mixture to a simmer. Simmer for about 3 minutes.
• Strain the broth and then return it to pot. Add the flour and simmer an additional 5 minutes.
• Set aside for dipping.
• Brush the tops of Kaiser rolls with the egg wash.
• Sprinkle the tops with kosher salt and caraway seeds.
• Bake the rolls for five minutes in a 350 degree F oven for about 5 to 10 minutes.
• Cut the rolls in half.
• Dip the interior of the halved rolls in the au jus and place them on a hot pan to sear for about 2 to 3 minutes.
• Dip the thinly sliced roast beef in the hot au jus and place the slices on the toasted bread.
• Spread the roast beef with the horseradish sauce.
• Top with the other half of the roll and serve.

ROAST BEEF FOR BEEF ON WECK

Steps:

• Let meat stand at cool room temperature about 45 minutes before roasting. Pre-heat oven to 450 degrees. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350 degrees and roast meat until an instant- read thermometer inserted in center registers 120 degrees. Cooking time will vary - it will be anywhere from 10 to 20 minutes per pound - depending on size of roast. (120 degrees means rare, which is traditional for beef on week. Internal temperature of meat will rise about 5 as roast stands. Let roast stand, loosely covered foil, 10 to 15 minutes before slicing. Slice roast thin for sandwiches and use pan juices to moisten top of kummelwecks. You may need to stir a little water into pan, but do not thicken juices. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9383 Converted by MM_Buster v2.0n.

BEEF ON WECK

Steps:

• 1. Preheat oven 425 Rub roast with olive oil S&P. Place in shallow pan, bake uncovered for 40-50mins. til thermomoter reads 130-135 degrees. Let rest for 15min. Reserve juices. Carve very thin slices (meat slicer if possible.)
• 2. KIMMELWICK ROLLS Mix egg whites and water to make egg wash. Brush or dip rolls in egg wash. Place on baking pan, sprinkle with generouse amount of kosher salt and caraway seeds. Heat in 350 degree oven for 3-5 mins til salt, caraway stick and tops are nice and crusty.
• 3. To prepare sandwich, Place good amount of sliced beef on bottom roll. Dip bottom of top roll in reserve juices. Top roast beef bottom. Serve with side of horseradish. Enjoy!!!! We like ours hot, top roastbeef with good amount of horseradish. For parties I place RB in juices and let everyone make there own sandwich. Very easy for get togethers.

CROCK POT BEEF ON WECK RECIPE

Steps:

• In a large slow cooker, add the beef, beef broth, beer, and onion soup mix, then cover with the lid, and cook on low for 3 hours.
• Preheat oven to 350 F.
• Brush each kaiser roll with olive oil, then sprinkle the salt and caraway seeds on top of the rolls, and bake for 5 minutes.
• Remove the beef from the slow cooker, and slice, reserving liquid for dipping.
• Spread horseradish on inside of the top bun, add beef to the bottom bun, close the sandwich, then dip in au jus, and enjoy.