Beef on Weck is a regional delicacy hailing from beautiful Buffalo, NY. Buffalo, NY, is rust-belt town notable for many things: hot-wings, proximity to Niagara Falls (and consequently, Canada), a football team, SUNY Buffalo, and extremely inclement weather. In fact, the coldest her eminence has ever been was in Buffalo, NY, because she had the incredible wisdom and foresight to visit in Winter. SO COLD, Y’ALL. Jeez.
Yet Buffalo is a place that I hold in high regard despite having only personally been there one time and despite nearly losing my toes as a result. My parents both attended SUNY Buffalo (where my mom majored in Anthropology and my dad majored in, I don’t know, pot-smoking?). Anyway, both of her eminence’s parents speak of Buffalo with great affection.
Beef on Weck is a roast beef sandwich served on a Kummelweck roll (some spell it Kimmelweck, both appear to be acceptable). A kummelweck is a kaiser roll coated with kosher salt and caraway seeds. Her eminence has a love/hate relationship with caraway seeds in that I hated them intensely as a child and now sort of love them. (#sorrynotsorry for the third-person/first-person changes…this is my blog and I will mess with the conventions of grammar if I want to).
Big ups to the vicomtesse and her hub, the viscount, for making these sandwiches. She followed this recipe for recreating kummelweck rolls: http://www.foodnetwork.com/recipes/bobby-flay/roast-beef-on-weck-recipe/index.html
They came out pretty good!:
The vicomtesse also roasted a London Broil cut of beef. She will post her specific preparation instructions in the comments. Here’s how it looked:
Then we took the toasty rolls and the hot beef (ew) and combined them with horseradish sauce. The vicomtesse, who cares deeply about such things, was concerned that the sauce contained too many food additives. I cared not as I lovingly and frequently stuff poisons in my body, but I appreciate the vicomtesse’s attention to detail in this regard.
I was pretty excited for this one because upstate New Yorkers do not mess around when it comes to regional delights. Also, as I had re-discovered last week with the transcendent Bauru, I really, really dig roast beef sandwiches. The vicomtesse was more reserved, and thought the sandwich would be merely good.
The vicomtesse was pleasantly surprised and thought the sandwich exceeded her expectations. It was indeed very tasty. The hot beef (ew) had a nice flavor despite being a cheaper cut. The toasty rolls were delightful. I also now am a big fan of the caraway and salt mixture, which I believe can been incorporated into many things. I even sprinkled some of the extra we had directly on the meat.
Horseradish sauce was very necessary as the sandwich tended toward dryness. We had reserved some of the au jus from the beef and sprinkling some of that over the sandwich also helped.
All in all, a worthy sandwich that would (and did) make a nice weeknight meal.
Do you immediately want another of this sandwich?
Yes, from all parties.