Beef on Weck recipe

Grandpa Joe's
Beef on Weck

Beef on Weck, or more correctly, Roast Beef On Kümmelweck, is its own food group for everyone who has ever lived in or near Buffalo, New York.

About this recipe

My first experience with Beef on Weck dates back to my high school years in the late 1950s -- at Schwabl's Restaurant in West Seneca, New York south of Buffalo. Schwabl's first opened in 1837 in Buffalo and moved to its present location in 1942. It's not known when the first Beef on Weck was served, but the sandwich and restaurant are now inexorably linked. Inexplicably, Beef on Weck is almost unknown outside of western New York State.

Ingredients - for 10 to 12 people

8 pounds top round roast (see Notes)
beef stock
kosher salt
Kummelweck Rolls
horseradish

Directions

Place the roast in a large Dutch oven. Cover the roast entirely with beef stock, add two teaspoons of kosher salt, and let stand for 1 to 2 hours.
Place the roast in a preheated 400° F oven and heat for 30 minutes.
Reduce the oven temperature to 250° F and continue heating for another 90 minutes. Using an instant read thermometer, determine that the temperature of the beef stock is above 190° F and the temperature at the center of the roast is above 110° F. If not, turn the oven off and let the roast heat in the oven for an additional 30 minutes, or until the meat temperature is above 110° F.
Remove the meat to a cutting board and slice the meat as thinly as possible.
Serve with Kummelweck Rolls and horseradish.

Notes

The meat in a Beef on Weck sandwich traditionally is served rare. To maximize the amount of rare meat, ask your butcher to cut the meat into the shape of a cube, or as close to a cube as possible (since this will be a special request item in most meat markets). That is, the length, width, and depth measurements should be as equal as possible. For diners preferring their meat less rare, simply dip the sliced meat in the hot beef stock for a few seconds to cook it more.
Smaller "cubes" of meat can be used, but it is much more difficult to heat the center of the roast to the desired 110° F without overheating most of the rest of it. In my view, this is a perfect party food option for beef lovers!
Left-over meat can be combined with any barbecue sauce to make delicious BBQ beef sandwiches, as just one option. It can also be served as an open face sandwich with beef gravy.
Top round is preferred for Beef on Weck because, being a large muscle, it is readily available in large portions. Other pricier alternatives include top sirloin and boneless ribeye.