American · Lunch
Beef on weck
Thin-sliced roast beef piled on a kummelweck roll whose crust is topped with caraway seeds and coarse salt, dipped in warm beef jus and finished with sharp prepared horseradish. A Buffalo tavern classic served hot with a pickle spear alongside.
$7
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
478Calories
46.2gProtein
16.8gFat
31.5gCarbs
2.9gSugar
2.3gFiber
1580mgSodium
116mgChol
6.1gSat Fat
620mgPotassium
70mgCalcium
5.4mgIron
3.1mcgVitamin B12
1.5mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the kummelweck roll in half and set it cut-side up; gather the roast beef, horseradish, and gherkin near the stove.
2
Simmer
Pour beef stock and beef drippings into a small saucepan and bring to a gentle simmer over medium heat for 3 minutes.
3
Dip
Lower heat to medium-low, slide the roast beef into the simmering stock, and warm it through for 1 to 2 minutes until heated through.
4
Build
Lift the warmed beef with tongs, letting excess liquid drip off, and pile it onto the roll's bottom half. Spread horseradish on the top half, brush both with caraway seeds and coarse salt, dip the top crust briefly into hot stock, and close the sandwich.
5
Plate
Set the sandwich on a plate with the gherkin spear and a small cup of remaining hot stock for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g roast beef
- 22 kummelweck roll
- 2 tsp2 tsp caraway seeds
- 1 tsp1 tsp coarse salt
- 2 tbsp2 tbsp prepared horseradish
- 360ml360ml beef stock
- 2 tbsp2 tbsp beef drippings or butter
- 22 gherkin, halved lengthwise, to serve
