A Buffalo Classic
Many of you may not be aware that my hometown of Buffalo, New York's second most famous contribution to American culinary heritage. A "Beef on Weck" sandwich can be found throughout Western New York's restaurants, taverns, and tailgates. It is its own category.
The "Beef On Weck" sandwich is thin-sliced, slow-roasted beef piled onto a kummelweck (a hard kaiser-style roll topped with caraway seeds and sea salt) and usually topped with some horseradish. The origin traces back to the mid-1800s German immigrant communities and watering holes. Presumably, the salty bun encouraged more beverage consumption. One tavern called Schwabel's still stands and is reputed to be among the earliest to have this delicacy as part of its regular menu.
The Beef on Weck rose to world prominence during the 1901 Pan Am Exposition as one of the most sought-after concessions. Today, visitors to Buffalo incorporate visits to Anderson's, Schabel's, Kelly's Corner, and Charlie the Butcher. Despite its amazing flavor and local followings, the Beef on Weck has never achieved the success of Buffalo's #1 contribution - wings. In the Pittsburgh area, the menu at Poor Richard's Public House in Wexford borrows many Buffalo favorites, including the Beef on Weck. Closer to home, Dee Jay's menu now offers the Beef on Weck.
For those hosting a tailgate, here's my simple, foolproof recipe.
The Beef
- Start with a nicely trimmed 3 lb. eye of round roast
- Marinate overnight (at least 4 hours) in the with equal parts (1/2 cup each) red wine vinegar, Worcestershire sauce, and beef broth
- Remove and pat dry
- Coat with rosemary, pepper, salt, and thyme on all sides
- Sear all sides (1 minute per side) in a hot roasting pan or cast iron
- Add at least a cup of beef broth to the pan
- Cover
- Place in a preheated oven at 275 degrees. Think low and slow.
- Cook on roast setting for about 2.5 hours or until internal temperature is about 5 degrees below medium rare (130 degrees)
- Then, remove the pan from the oven and let it sit for at least 15 minutes
- The interior should be bright red, tender, and juicy
- Reserve the liquid
- Using a sharp straight-edge knife, carve the roast into slices as thin as possible
The Weck
Option 1. Buy one dozen kummelweck rolls.
Option 2. Buy one dozen Kaiser rolls. Mix 2 tablespoons of egg white with 1 tablespoon of water. Brush on top of rolls, apply kosher salt and caraway seeds. Place rolls on a cooking sheet and put in the oven for 1 to 2 minutes until crisp. Remove from oven and then slice rolls with a sharp serrated knife.
Option 3. Search for the recipe published in the 1970s and 1980s by food critics Michael and Jane Stern. Allow up to three hours for this.
The Sandwich
To each roll, apply ¼ to 1/3 pound of roast beef. The beef should be warm but not hot.
Serve with a side of curly-Q fries or onion rings.
Serving Options
Dip the beef back into the au jus before placing it on the roll.
Dip the inner top half of the roll in the reserved au jus.
Apply horseradish to the center of the beef
Top with Heinz ketchup