Posted bt: Deweydecimal Sat 8 Jan 2005 9:31 am
Buffalo, NY is the birthplace of two things: Buffalo Wings and Beef on Weck
(otherwise known as Kummelweck). A "weck" is a hot French dip sandwich served
with horseradish and au jus. The roll is a German kaiser laced with caraway seed
(kummel) and coarse salt. The rolls are hard to find outside of buffalo so you
can make your own using regular kaiser rolls.
Makes 6 sandwiches. Total time: 30 minutes.
For the rolls:
Brush with 2 beaten eggs 6 kaiser rolls, split.
Combine, sprinkle on top.
2 T. caraway seeds.
2 T. salt
For the jus:
Saute in 1 T olive oil and 1 T unsalted butter
1 cup yellow onion, chopped
add, reduce and strain:
4 cups low-sodium beef broth
1/2 cup dry white wine
2 T garlic, chopped
1 T tomato paste
2 t minced fresh thyme
For the sandwich:
Warm in the jus:
1 1/2 lb. leftover roast beef, thinly sliced
Prepared horseradish and jus
Preheat oven to 375. Brush kaiser rolls tops with egg. Combine caraway and salt,
sprinkle generously on rolls. Bake 5 minutes. Saute onions for the jus in oil
and butter until golden brown. Add remaining jus ingredients and simmer over
medium-high heat until reduced by half, about 15 minutes. Strain, return jus to
pan. Warm sliced beef in the jus - dip, don't simmer. Arrange slices on the
bottom half of a weck roll. dip the underside of the roll tops into the jus and
place on the top of the beef. Serve with horseradish and side of hot jus. YUM.