Ingredients with Measurements:
- 2 lbs. beef roast
- 1 tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 4-6 kummelweck rolls
- 1/4 cup coarse salt
- 1/4 cup caraway seeds
- 1/4 cup melted butter
Special equipment needed:
- Roasting pan
- Meat thermometer
- Basting brush
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
3. Rub the spice mixture all over the beef roast.
4. Heat the vegetable oil in a roasting pan over medium-high heat.
5. Sear the beef roast on all sides until browned.
6. Transfer the roasting pan to the oven and roast for 1-2 hours, or until the internal temperature of the beef reaches 135°F for medium-rare.
7. While the beef is roasting, prepare the kummelweck rolls. Mix together the coarse salt and caraway seeds in a small bowl.
8. Cut the rolls in half and brush the tops with melted butter.
9. Sprinkle the salt and caraway seed mixture on top of the rolls.
10. Toast the rolls in the oven for the last 5-10 minutes of the beef's cooking time.
11. Remove the beef from the oven and let it rest for 10-15 minutes before slicing.
12. Slice the beef thinly against the grain.
13. Assemble the sandwiches by placing the sliced beef on the bottom half of the kummelweck roll.
14. Dip the top half of the roll in the beef juices from the roasting pan.
15. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Oven temperature: 350°F
Internal temperature of beef: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Protein: 45g
Carbohydrates: 25g
Fiber: 2g
Sugar: 2g
Sodium: 1800mg
Substitutions for ingredients:
- Beef roast: You can use any type of beef roast, such as sirloin or ribeye.
- Kummelweck rolls: If you can't find kummelweck rolls, you can use Kaiser rolls or any other type of crusty roll.
- Caraway seeds: If you don't like the taste of caraway seeds, you can omit them or use sesame seeds instead.
Variations:
- Add horseradish sauce or mustard to the sandwich for extra flavor.
- Use leftover roast beef to make a cold sandwich with lettuce, tomato, and mayonnaise.
- Make a vegetarian version of this sandwich by using seitan or portobello mushrooms instead of beef.
Tips and tricks:
- Let the beef rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure that the beef is cooked to your desired level of doneness.
- If the rolls are too hard, you can lightly steam them in the microwave or oven before toasting.
Storage instructions:
Store leftover beef and rolls separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef in the microwave or oven until heated through. Toast the rolls in the oven or toaster oven until crispy.
Presentation ideas:
Serve the sandwiches on a platter with a side of pickles and potato chips.
Garnishes:
Garnish the sandwiches with fresh parsley or chives.
Pairings:
Serve the sandwiches with a cold beer or a glass of red wine.
Suggested side dishes:
Potato salad, coleslaw, or macaroni and cheese.
Troubleshooting advice:
If the beef is tough, it may not have been cooked long enough. If it is dry, it may have been overcooked.
Food safety advice:
Always use a meat thermometer to ensure that the beef is cooked to a safe temperature. Wash your hands and all surfaces that come into contact with raw meat.
Food history:
Beef on Weck is a popular sandwich in Western New York. It is believed to have originated in Buffalo in the late 1800s.
Flavor profiles:
The beef is seasoned with a blend of herbs and spices, while the kummelweck roll is salty and slightly sweet.
Serving suggestions:
Serve the sandwiches with a side of au jus for dipping.
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Region: American