Roast Beef on Weck

This delicious Roast Beef on Weck recipe by Bobby Flay is a quick and simple meal perfect for any occasion. With tender roast beef, crispy kummelweck rolls, and a spicy horseradish kick, it’s a comforting and flavorful dish. You can easily adjust ingredients based on what you have at home, making it versatile and satisfying!

Ingredients Needed:

Kummelweck Rolls:

• 2 tablespoons coarse salt
• 2 tablespoons caraway seed, whole
• 1 cup water
• 1 tablespoon cornstarch
• 1/2 cup water, warmed
• 12 hard rolls or Kaiser rolls

Beef on Weck Ingredients:

• 1 cup au jus gravy, reserved from roasting the beef
• 20 ounces cooked roast beef, sliced thinly
• 3 ounces of prepared horseradish

How To Make Roast Beef on Weck Recipe?

1. Make Kummelweck Rolls: Mix 30g salt and 30g caraway seeds in a jar. Boil 240ml water. In a separate bowl, mix 8g cornstarch with 120ml warm water, then add to the boiling water. Stir until thickened, then let it cool.
2. Bake the Rolls: Preheat the oven to 175°C. Place 12 rolls on a baking sheet, brush with the cornstarch solution, and sprinkle with the salt and caraway mixture. Bake for 4 minutes until dry.
3. Prepare the Beef on Weck: Heat 240ml au jus in a saucepan. Dip 570g of roast beef in the hot au jus, then place on the rolls. Top with 85g horseradish and dip the top of the roll in the au jus before serving.

Recipe Tips:

• Use fresh rolls: Fresh kummelweck rolls will give the sandwich the best texture and flavor. Avoid using stale rolls for the best result.
• Make extra au jus: It’s great for dipping and enhances the flavor of the beef. Keep some extra on hand!
• Warm the beef in au jus: This helps keep the beef tender and juicy when placing it on the roll.
• Don’t overfill the rolls: A small amount of beef is enough. Too much will make the roll soggy and hard to eat.
• Toast the rolls slightly: Lightly toasting the rolls adds extra crispness and keeps them from getting soggy when filled with the beef.

How To Store & Reheat Leftovers?

• Refrigerate: Let leftovers cool, then store the beef and rolls in an airtight container in the fridge for 2-3 days.
• Freeze: It’s not a good idea to freeze this dish because the rolls and beef may lose their texture. You can freeze the au jus for up to 1 month.
• Reheat: Heat the beef with some au jus in a pan for 5-7 minutes.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 1,860mg
• Potassium: 689mg
• Total Carbohydrate: 33g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 33g

Try More Bobby Flay Recipes:

• Bobby Flay Beef Wellington​
• Roast Prime Rib with Thyme Au Jus
• Bobby Flay Pot Roast
• Roasted Vegetable Meatloaf with Balsamic Glaze

Roast Beef on Weck

Author: Mohamed Shili Cooking Method:Oven Cuisine:American Courses:Dinner Recipe Keys: R Roast Beef on Weck

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:480 kcal Best Season:Suitable throughout the year

Description

This delicious Roast Beef on Weck recipe by Bobby Flay is a quick and simple meal perfect for any occasion. With tender roast beef, crispy kummelweck rolls, and a spicy horseradish kick, it’s a comforting and flavorful dish. You can easily adjust ingredients based on what you have at home, making it versatile and satisfying!

Ingredients

Kummelweck Rolls:

• 2 tablespoons coarse salt
• 2 tablespoons caraway seed, whole
• 1 cup water
• 1 tablespoon cornstarch
• 1/2 cup water, warmed
• 12 hard rolls or Kaiser rolls

Beef on Weck Ingredients:

• 1 cup au jus gravy, reserved from roasting the beef
• 20 ounces cooked roast beef, sliced thinly
• 3 ounces of prepared horseradish

Instructions

1. Make Kummelweck Rolls: Mix 30g salt and 30g caraway seeds in a jar. Boil 240ml water. In a separate bowl, mix 8g cornstarch with 120ml warm water, then add to the boiling water. Stir until thickened, then let it cool.
2. Bake the Rolls: Preheat the oven to 175°C. Place 12 rolls on a baking sheet, brush with the cornstarch solution, and sprinkle with the salt and caraway mixture. Bake for 4 minutes until dry.
3. Prepare the Beef on Weck: Heat 240ml au jus in a saucepan. Dip 570g of roast beef in the hot au jus, then place on the rolls. Top with 85g horseradish and dip the top of the roll in the au jus before serving.

Notes

• Use fresh rolls: Fresh kummelweck rolls will give the sandwich the best texture and flavor. Avoid using stale rolls for the best result.
• Make extra au jus: It’s great for dipping and enhances the flavor of the beef. Keep some extra on hand!
• Warm the beef in au jus: This helps keep the beef tender and juicy when placing it on the roll.
• Don’t overfill the rolls: A small amount of beef is enough. Too much will make the roll soggy and hard to eat.
• Toast the rolls slightly: Lightly toasting the rolls adds extra crispness and keeps them from getting soggy when filled with the beef.

Keywords:Roast Beef on Weck