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Beef On Weck

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Beef on Weck – a Buffalo tradition.

Ingredients

Rolls

  • 8 kaiser rolls or hard rolls
  • 2 large egg whites
  • 2 tablespoons kosher salt
  • 2 tablespoons caraway Seeds

Roast Beef

  • 3–4lb top round roast
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup distilled white vinegar or apple cider vinegar

Instructions

  1. Preheat oven at 350 degrees.
  2. In a small bowl mix together kosher salt and caraway seeds.
  3. Using a pastry brush, lightly brush each roll with egg whites and sprinkle the tops with salt and caraway seed mixture.
  4. Set each roll on cookie sheet. Bake rolls for 3 minutes until top has set. Remove from oven and set aside.
  5. Increase oven temperature to 425 degrees.
  6. Brush roast with vinegar and rub roast with salt and pepper.
  7. Set roast on rack in a roasting pan. Cook roast for 20 minutes.
  8. Reduce temperature to 350 degrees and let cook for an additional 1 hour and 15 minutes to 1 1/2 hours basting occasionally.
  9. Use a meat thermometer to check internal temperature of roast. Cook until roast is 130 degrees for rare, 140-150 for medium, 155 for medium well, 160 for well done.
  10. Let roast sit for 10 minutes to rest. While meat is resting, strain pan drippings in to bowl. Serve as au jus or add flour and water to make gravy.
  11. Thinly carve meat and toss in au jus.
  12. Add desired amount of meat to rolls and serve.
  13. Serve with optional horseradish and a pickle on the side.

Notes

Alternative cooking methods —
For all day slow cooking, cook at 325 degrees until roast reaches desired temperature or cook in the crock pot on low for 8-10 hours.

Find it online: https://www.motherthyme.com/2011/07/beef-on-weck.html