Hi stevenclary,
Oh Yum! Beef on a Wic. :) Upstate New York tradition! My relatives
in NY introduced me to this delicious sandwich. Loved the salty
taste!
From History of Sandwiches
http://whatscookingamerica.net/History/SandwichHistory.htm
"Beef On Weck Sandwich also called Beef On Wick, an alternative
spelling usually used by older people from Buffalo and eastern
suburbanites. It is a roast beef sandwich on a salty kummelweck roll.
This sandwich is a unique staple of Buffalo, New York’s bars and
taverns. Few, if any, restaurants outside of the Buffalo area serve
this sandwich or even know what it is. The important ingredient to
these sandwiches is the German roll, called kummelweck. These rolls
are large, hard rolls with chunks of salt and caraway seeds on the
top. Kummelweck is simply shortened to weck."
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Two simple recipes using hard or Kaiser Rolls
Roast Beef on Weck
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18602,00.html
Recipe courtesy Charlie the Butcher
Show: FoodNation With Bobby Flay Episode: Buffalo, NY
Prep Time: 5 minutes Cook Time: 10 minutes
Yield: 4 sandwiches
Kummelweck Rolls:
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
Beef on Weck Ingredients:
1 cup au jus gravy, reserved from roasting the beef
20 ounces cooked roast beef, sliced thinly
3 ounces prepared horseradish
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.
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"Beef On "Weck" (Kummelweck) recipe from Charlie the Butcher of
Buffalo, New York
http://www.wchstv.com/gmarecipes/beefonweckkumme.html
"Brush a mixture of cornstarch and water on the top of ordinary Kaiser
rolls. Over cornstarch-water mixture, sprinkle equal amounts of
caraway seeds and pretzel salt. Heat in a 350 degree oven for about 3
minutes, long enough for the top of the rolls to get crusty and for
the caraway seeds and salt to stick. Serve a beef round roast or your
favorite roast beef on the rolls, sliced as desired. Top with your
favorite horseradish (freshly grated or prepared), and dip the inside
of the top half of the roll in an au jus sauce just before serving.
(Packets of au jus mix can be found in the gravy section of the spice
aisle in most supermarkets.)"
(copyright 1994 by Charlie the Butcher).
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How to make Kummelweck Rolls
http://users.rcn.com/sue.interport/food/beefweck.html
4 1/2-51/2 cups flour
2 tbsp sugar
2 tsp salt
1 pkg active dry yeast
3 tbsp margarine, softened
1-1/2 c hot tap water
1 egg white, room temperature
water
coarse salt (kosher salt)
caraway seeds
"Mix thoroughly 1 1/3 CUP FLOUR, SUGAR, SALT and undissolved YEAST in
a large bowl. Add MARGARINE and gradually add HOT WATER. Beat 2
minutes at medium speed of electric mixer. Scrape sides of bowl when
necessary. Add EGG WHITE and 1 CUP more FLOUR. Beat on high speed 2
minutes longer. Stir in additional FLOUR, enough to make a soft dough.
On a lightly floured board, knead dough until smooth and elastic,
about 10 minutes. Place in greased bowl, turning to grease the top.
Cover bowl and let dough rise in a warm place free of drafts until
double in bulk, about 45 minutes. Punch down dough; turn onto a
floured board and knead gently for a minute or two. Break dough into
2" pieces; roll into balls.
Leave balls of dough resting on floured board for 15 minutes. With a
pastry brush, paint a small amount of melted butter on each roll. Use
the handle of a wooden spoon to make an "x" on the top of each roll.
Press each roll between your hands to flatten somewhat and place face
down on a greased cookie sheet. Cover and let rise again until double,
about 35 minutes. Combine coarse salt with caraway seed in small
bowl, proportion according to taste. (In Buffalo the salt taste seems
predominant--to me at least!) Rub with fingers to combine flavors.
Turn rolls face up, brush with water and sprinkle with caraway
seed/salt mixture. Bake on cookie sheet at 375 degrees for 30
minutes. Yields 1 1/2 doz. rolls."
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Google Search:
beef on wic
beef on weck
kummelweck rolls recipe
Best regards,
tlspiegel |
Clarification of Answer by
tlspiegel-ga
on
21 Aug 2003 13:17 PDT
Hi Steve - (I'm sorry I wasn't able to post this sooner.)
I'd suggest a beef bottom round which is the easiest to slice after
you cook it.
Preheat oven 325 degrees. The roast will be tied up when you buy it
from the butcher or grocery store. Rub spices into beef. Place 1/2
- 1 cup water in pan. Cook at 20 minutes per pound for medium rare.
Let roast cool before slicing. It will be very tender.
To achieve the doneness you want, use a meat thermometer and cook
until the internal temperature is 5 to 10 degrees below the desired
final temperature.
(Instant-read thermometers are also handy for checking this.)
For medium rare, the temperature is 145°F (63°C), for medium 160°F
(71°C), and for well done 170°F (77°C).
When roast is done, remove and let it stand for 15 to 20 minutes
before carving. The roast will continue cooking as it stands.
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Simple Roast Beef Tenderloin: The Perfect Recipe by Pam Anderson
http://www.diynet.com/DIY/article/0,2058,5602,00.html
Ingredients:
One 5-lb. beef tenderloin, trimmed of most excess fat, thin tip end
turned under, roast tied crosswise at 1-inch intervals
2 Tbs. olive oil
1 Tbs. Kosher salt
2 Tbs. coarsely ground black pepper
Preparation:
Adjust oven rack to upper-middle position and preheat oven to 425
degrees. Set meat on a sheet of plastic wrap and rub all over with
oil. Sprinkle salt and pepper onto meat, lifting plastic wrap up and
around meat to press on excess.
Roast tenderloin on a wire rack set on a shallow roasting pan until a
meat thermometer inserted into the thickest part registers about 125
degrees for medium-rare to medium meat, about 45 minutes. Let roast
stand at room temperature until temperature falls to between 90 and
100 degrees for warm room-temperature meat.
Cut meat into 1/4- to 1/2-inch slices."
Yield: 12-20 servings
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ITALIAN ROAST BEEF SANDWICH
http://www.cooks.com/rec/doc/0,191,157175-234205,00.html
4-6 lbs. roast beef
3-4 lg. onions
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. marjoram
1-2 lg. carrots
1/2 tsp. salt
1/2 tsp. garlic
1/2 tsp. Italian seasoning
1/2 tsp. seasoning salt
1/4 tsp. basil
1/2 tsp. oregano
Place beef in roasting pan. Fill pan half full with water. Sprinkle
roast with half of the tablespoon salt, put remainder in water. Lay
sliced onion and carrots over roast and in water. Sprinkle with
marjoram. Roast meat at 350 degree in covered pan 3-4 hours.
Refrigerate roast overnight in broth.
Next day, slice very thin. Bring beef broth to boil, add seasonings
and simmer 5 minutes. Carefully lay sliced beef into broth, keeping
slices intact. Pour broth over beef. Cover and heat in 350 degree
oven. Serve on buttered buns or hard rolls. (Butter keeps rolls from
getting soggy.)
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Roast Beef Recipe from The Beef Information Centre
http://www.bombippy.com/recipe_beef-01.php
A roast has to be one of the simplest meals to prepare. I like to
serve this dish with roasted red onions and seasoned potatoes.
5 lb (2.5 kg) Beef Prime Rib or Top Sirloin Premium Oven Roast
4 cloves garlic
1/4 cup grainy Dijon mustard
3 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp vegetable oil
sea salt
freshly ground pepper
Thinly slice the garlic cloves. With the tip of a knife, cut slits
all over the roast and insert the garlic slices. Combine the thyme,
rosemary, oil, pepper, and a pinch of sea salt in a mortar and pestle.
Pound away until the mixtures starts to get pulpy. Throw this into a
small bowl and mix with the mustard. If you like a lot of garlic then
you can combine some chopped garlic to the mixture as well (I usually
have a jar from Costco on hand in the fridge). Rub the mixture all
over the roast.
Place the roast, fat side down, on a rack in the roasting pan. Insert
a meat thermometer into the centre of the roast avoiding any fat or
bone. Preheat your oven to 325°F and cook the roast for about 2 hours
or until the meat thermometer registers 140°F for rare or 160°F for
medium.
Transfer the roast to a cutting board. Tent with foil (shiny side
down) and let stand for 10 - 15 minutes before cutting. Reserve
juices for a pan gravy.
10 minutes prep, 2 hours cooking, Serves 10
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Classic Prime Rib Roast
http://www.txbeef.org/recipe.php3?975613447
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Simple without cooking - buy the roast beef from the deli counter!
Allan Rousselle's House of Cards Yo. Roast Beast Sammiches
http://www.rousselle.com/allan/archives/000284.html
"A friend of mine wrote to me: [...] Anyhow, I was also wondering if
you would share your beef on weck recipe; I would like to try to make
it this winter sometime and don't want to wait until we get together
again."
Four easy steps. (Make sure you scroll to the bottom of the page.)
:)
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The Cook's Thesaurus has information on Beef Loin Cuts
http://www.foodsubs.com/MeatBeefLoin.html
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Bon Appetit!
tlspiegel
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