| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 sandwiches |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 sandwiches |
Ingredients
- 2 tablespoons coarse salt
- 2 tablespoons caraway seed, whole
- 1 cup water
- 1 tablespoon cornstarch
- 1/2 cup water, warmed
- 12 hard rolls or Kaiser rolls
- 1 cup au jus gravy, reserved from roasting the beef
- 20 ounces cooked roast beef, sliced thinly
- 3 ounces prepared horseradish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 285 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 41 mg |
| Sodium | 451 mg |
| Serving Size | 1 of 12 servings |
| Calories | 285 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 41 mg |
| Sodium | 451 mg |
Reviews
Chef Catherine gives this beef a thumbs up!
One of THE best sandwiches that very few outside of Western NY have heard of.
My family was excited to have weck rolls for roast beef! Super easy and brings a bit of our home town Buffalo to us now we’ve moved away.
Great recipe came out just as I hoped! My guy loved it
I have “wecked” rolls several times since Food Network first aired the show.My family and friends love them. It is a unique combination of flavors. Each component is important. We always have a little lesson in how to eat roast beef on weck “Buffalo style”for newbys at our parties. One taste and everyone is hooked on the sandwich…and that is saying a lot because we moved from Buffalo to Richmond, Virginia over 20 years ago!
Not bad, Not as good as in Buffalo Ny.
This is a great recipe to use when you want to enjoy one of your favorite meals. Just use quality beef and slow roast the meat. I am glad to have a weck roll recipe to do at home since we cant buy them here in the northeast. Thanks Bobby.