Beef on weck
The foundation of this favorite regional dish is an ad hoc combination of juicily luscious beef and a pretzel-like kummelweck roll, traditionally spiked with caraway seeds and pretzel salt. Grocers in the area typically dub their versions rye or German rolls. The tender beef is deposited on the roll, accompanied by a profuse drizzle of the beef’s own juices. This invigorating combination is then rounded out with a spicy application of horseradish and a sprinkle of celery salt.
No longer confined to its Buffalo birthplace, Beef on weck can be found almost anywhere now, often with a variety of savory accompaniments. Some serve it as a sandwich, others opt for a heaping plate of roast beef with the kummelweck roll served alongside. Interestingly, one variation of the sandwich sees the beef smothered in either gravy or hot sauce. Here, the appetizingly piquant flavor profile hits you all at once, creating an explosion of spices and savory waves.
So, if you’re looking for a truly regal repast, one with a robust flavor and superior quality, then Beef on weck is the perfect choice. Whether served as a sandwich or a platter, the authentic Buffalo-style dish is one that will tantalize the palates of all who try it.
Beef on weck recipes
Amazing Beef on weck recipes sourced from the web.
The origin of Beef on weck
The venerable dish of Beef on Weck is steeped in a curious mix of cultural influences, making it an interesting case study for those of an inquisitive culinary persuasion.
The creation of this exceptional entrée has been accredited to two individuals; Charles Rohr and Peter Schumacher, yet the question of just who created the iconic fare has been invoked in a great deal of debate.
In its most palatable form, the dish consists of succulent thin-sliced roast beef, typically served rare atop a speciality kummelweck roll, said to have been baked by Schumacher in the late 1890s. The sandwich gained such popularity that in 1900 the duo opened their own restaurant with the intent purpose of serving it to the hungry patrons of Buffalo, New York. The name of the platter is said to derive from the German words Kümmel (caraway seeds) and Wecke (rolls).
Surprisingly, there is more than meets the eye with regard to this delectable delight; there is a suggestion of French origins with some scholars asserting that the term ‘weck’ was derived from the French word ‘pain de mie’ which translates as ‘crumbly bread’. What’s more, the addition of horseradish as a condiment is thought to be derived from the Ashkenazic Jewish immigrants of the region, adding another layer to the already complex history of this sandwich.
The dish remains an integral part of the cultural fabric of Western New York and has become an integral part of the diner culture of upstate. In recent times, it has begun to appear on menus across the United States and even internationally. Regardless of its versatility, it is difficult to forget the humble origin of this beloved comestible.
Types of Beef on weck
Ah, the dish of Beef on weck. This delicious dish has been a staple of Finger Lakes New York for generations and is certainly an unmissable experience for those who visit the area. The sandwich consists of slow-roasted beef brisket served atop an oblong kummelweck (salt and caraway) roll and the flavors are nothing short of sublime.
The most traditional version of this sandwich has always been served with the beef being thinly sliced and usually served rare or medium rare. This gives the sandwich its signature texture of tender succulent beef and a savory roll that leaves your taste buds tantalized. However, as tastes have changed and people continue to expand their culinary portfolios, the variety of beef on weck offerings available has multiplied in recent years.
One popular alternative is a more robust version featuring a thicker cut of beef served medium to well done. This version offers a mouthful of juicy beef and a crispy crust created by a longer cooking process. For those who desire a more bold flavor profile, various toppings can also be added such as Worcestershire sauce and horseradish, which add a piquant bite that sharpens the entire experience.
Another variation is the delicious beef dip, which gives diners a whole new way to savor beef on weck. Here, sous-vide beef is served atop a bun with a side of hot jus for dipping. For those looking for a bit of extra kick, adding some spicy mustard or hot pepper relish will give you a depth of flavor that will transport your taste buds.
However, you decide to enjoy your beef on weck it is sure to be an experience that you won't soon forget. Whether you opt for the more traditional version, a robust version, or a dip, you can be sure that no matter what you choose, the flavors are sure to lusciously linger on your palate.