Beefonweck Recipes

Steps:

• Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.
• Preheat oven to 350 degrees F.
• To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.
• For the Beef on Weck: Heat au jus in saucepan until simmering. Dip sliced roast beef in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the top of the roll in the au jus.

Steps:

• Put approximately 1/4 cup of oil in skillet, season roast with salt and pepper and brown on all sides.
• Put roast in crockpot and add 1 cup of water or beef broth. Cook on low for 8 hours.
• Remove roast from crockpot and let rest for 5-10 minutes while making gravy.
• Place buns on a cookie sheet and brush tops with egg wash, sprinkle each with caraway seeds and coarse salt. Bake on 350 degrees for 3 minutes or until tops are crusty. Cut rolls in half and stack with meat on bottom half. Put 1-2 tablespoons of gravy on the meat and as much prepared horseradish as you like. Put tops on and enjoy!
• Gravy: Put broth in small pot and add cornstarch. Bring to boiling and cook until thickened (add more water or broth if needed.) Keep warm.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.
• Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

Steps:

• 1. Let meat stand at cool room temperature about 45 minutes before roasting.
• 2. Preheat oven to 450°F.
• 3. Put roast on a metal rack in a roasting pan (fat side up) and sprinkle generously with salt and pepper.
• 4. Add about 1/4 inch water to bottom of pan and put roast in middle of oven. Immediately reduce temperature to 350°F and roast meat until an instant-read thermometer inserted in center registers 120°F. Cooking time will vary-it will be anywhere from 10 to 20 minutes per pound-depending on size of roast. (120°F means rare, which is traditional for beef on weck. Internal temperature of meat will rise about 5°F as roast stands.)
• 5. Let roast stand, loosely covered with foil, 10 to 15 minutes before slicing.

Steps:

• Season beef with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
• Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
• Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.