You don’t need to be a Buffalo Bills fan to enjoy beef on weck!
Buffalo is widely known for their die-hard football fans, frosty winters and tasty wings. But locals know beef on weck, a delicious roast beef sandwich that dates back to the late 1800s, is a staple in Buffalo. Legend has it, a German immigrant baker named William Wahr introduced the kimmelweck roll - a kaiser roll topped with caraway seeds. During this same time, a saloon owner was looking for a way to sell more beer. He asked the baker to add pretzel salt to the kimmelweck roll and he then made a sandwich with thinly sliced roast beef that he dipped in au jus and topped off with a dollop of horseradish sauce. A delicious sandwich was invented, and more beer was served! Beef on weck pairs best with Island Coastal Lager.
- 1 (3-pound) beef roast, such as top round
- Kosher salt
- Fresh ground pepper
- 1½ cups beef broth
- Kaiser rolls
- Egg white lightly beaten with water to make an egg wash
- Coarse kosher salt
- Caraway seeds
- 1/4 cup mayo
- 2 tbsp prepared horseradish
- 1/4 cup sour cream
- 1 tbsp buttermilk
- 1/4 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- Fresh black pepper to taste
For rolls, preheat the oven to 300 degrees, line a baking tray with parchment paper, and place the Kaiser rolls on the prepared tray. Lightly brush the tops with eggwash and sprinkle with kosher salt and caraway seeds. Bake the rolls for 7 minutes.
Generously coat roast beef with kosher salt and fresh ground black pepper. Place it in a roasting pan with the beef on the rack and the broth in the pan. Let it rest on the counter for an hour and come to room temp. Place the roast in the grill or oven at 450°. After 10 minutes, lower the temperature to 250°F. Continue to cook the roast until it hits an internal temp of 130°F to 135°F. Remove the roast and allow it to cool for 20 minutes. Pour the beef stock juice into a saucepan and place on low heat.
For horseradish sauce, mix together all ingredients in a bowl, and refrigerate until serving.
To assemble sandwiches, slice the kimmelweck rolls in half, slather one side with horseradish sauce, and pile on the roast beef. Serve immediately with warm au jus dipping sauce. Pair with Island Coastal Lager and enjoy!