Thinly sliced roast beef served on a kaiser roll that is seasoned with coarse salt and caraway seeds – a Buffalo tradition.
Being from Buffalo I thought it was only fitting that I do a recipe that originated in Buffalo, Beef On Weck. Beef On Weck is thinly sliced roast beef on a kummelweck roll. Kummelweck rolls are kaiser rolls that are topped with coarse salt and caraway seeds.
There are restaurants in the area that are known for their Beef On Weck. These restaurants have been around for years and draw in weekly patrons just to dine on these delicious sandwiches. I remember when we were living out of the area and I would mention this sandwich to someone and they would have no idea what I was talking about. So to capture a bit (or bite) of home I would have them over for dinner and cook them Beef On Weck. I also loved cooking it because there is a distinct smell that lingers in the kitchen when the beef cooks. The smell always transported me back to Buffalo and I would remember Sunday dinner with my great grandmother. She always cooked it slow throughout the day. I would walk in to her house and I would immediately capture the smell of the beef cooking, and I couldn’t wait to eat.
Typically this would be cooked slowly in the oven at 325 or 350 degrees for several hours. This is also good to put in the crock pot and let cook all day.
Being a busy mom and wanting to provide my meat and potato husband with his weekly dose of beef I don’t always have all day to let it cook while chasing two babies. I have an improvised version that gets the beef cooked quicker and is just as tasty.
This is a great sandwich to prepare for a picnic or BBQ. The meat can actually be made ahead of time and warmed up the next day so there is worry free cooking when entertaining guests. These sandwiches are also good cold too.
Enjoy a taste of Buffalo!