BEEF ON WECK (The Absolute KING of Roast Beef Sandwiches)
Тәжірибелік нұсқаулар және стиль
The roast beef on weck sandwich is a true champion. Simple, well-executed ingredients come together to create what I'm calling the king of roast beef sandwiches. $20 off your first box with Shaker & Spoon: thld.co/shakerandspoon_brian
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RECIPE
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Kummelweck Roll:
▪125g or 1/2c warm water
▪3g or 1tsp instant yeast
▪35g or 2 1/3Tbsp sugar
▪75g or 1/2cup russet potato (roasted & mashed)
▪50g or 3 1/2Tbsp butter, melted and cooled
▪300g or 1 3/4c AP flour (11.7% protein)
▪5g or 3/4tsp salt
▪egg wash (1 egg, whisked)
▪flaky salt (for topping)
▪caraway seeds (for topping)
Add water, yeast, sugar, mashed potato, butter, flour, and salt to bowl of stand mixer fitted with the dough hook attachment. Mix on low for about 3min or until dough starts to come together. Increase speed to high for about 6 more minutes.
Transfer dough ball into a bowl tuck and turn dough as shown @1:13 to build additional strength. Cover and allow to sit in a warm place to rise for 90 minutes.
After 90 minutes, split dough into roughly 6 100g balls.
Shape buns as shown @5:34 and place onto a sheet tray lined with oiled parchment. Cover buns and allow to proof for 60-90min.
Brush buns with egg wash and sprinkle generously with flaky salt and caraway seeds. Bake at 400F/204C for 15min until golden brown.
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Easier Roll:
▪Nice store bough kaiser rolls
▪8g or 1Tbsp cornstarch
▪220g or 1c water
▪flaky salt
▪caraway seeds
Whisk together water and cornstarch, bring to a simmer and cook until thickened. Brush liquid over store bought buns and top with flaky salt and caraway seeds and warm for 5 min in 400F/200C oven.
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Beef:
▪8lb/4kg beef knuckle roast (or another lean cut from back end of cow)
▪Neutral oil (canola, avocado, grapeseed, etc)
▪Salt
▪Black Pepper
Preheat oven to 550F/287C. Clean meat by removing any silver skin or excessive fat from the outside.
Line sheet tray with foil and place wire rack on top. Place meat on top of that rack. Rub neutral oil all over exterior of meat. LIBERALLY season all sides of meat with salt and pepper.
Load meat into oven to sear the outside for 15-20min. Remove roast from oven and lower oven temp to 300F/148C. Carefully remove foil from bottom of the sheet tray (or you can transfer the meat to a clean sheet tray if you prefer. Load meat back into the oven and cook for about 2 hours.
When done, the center of the meat should read about 120F/48C & the outer part of meat should read 135F/57C. Tent with foil and allow to rest for at least 30 min.
I recommend using a fileting knife to slice beef as thinly as possible by hand, VERY CAREFULLY. Watch your hands/fingers. Cut down any pieces of meat that are too thick.
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Au Jus:
▪30g or 2Tbsp butter
▪20g or 2 1/2Tbsp ap flour
▪500g or 2 1/8c beef stock
▪15g or 3tsp worchestershire
▪3g or 1tsp beef bouillon paste (i like "Better than Bouillon" brand if you can find it)
Preheat sauce pan over medium heat. Melt in butter. Once bubbling, add flour, and whisk to combine. Cook for 20-30 seconds. Once beginning to take on color, add in about 100g or 1/5th of the beef stock. Whisk until smooth and simmering before adding the rest of the stock, worchestershire, and bouillon paste. Bring to a boil then reduce heat to low and reduce for 10 min. Remove from heat while you finish the meat.
To fortify the jus more, scrape the drippings from the bottom of the roasting tray and pour into the jus base. Salt to taste if needed. Heat over low to warm as needed.
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Horseradish Sauce:
▪100g or 1/2c mayo
▪75g or 1/3c sour cream
▪100g or 1/3c prepared horseradish (refrigerated preferred)
▪1g or a small pinch of salt
Blend ingredients until smooth!
#roastbeef #beefonweck #bestroastbeef
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Пікірлер: 779
It makes me happy as a Buffalonian to see someone giving love to something other than wings. You’ve done a wonderful job here. 10/10
@johncohle8331
2 жыл бұрын
Buffalove from Bry.
@bobapthorpe
2 жыл бұрын
I have roots in Western NY and I can attest to the awesomeness of beef on weck :)
@tmcche7881
2 жыл бұрын
Ditto, from a former (chased out by taxes) OP resident. The Home of the Buffalo Bills (too bad the NFL went woke, they are dead to me now - I miss the good old days).
@n.g.lambros6757
2 жыл бұрын
Same! It's all about the Sponge Candy, Texas Hots, and Custard :) (although Bocce Pizza gets an honorary mention)
@charlesbaldo
2 жыл бұрын
I live in Rochester, I have driven the 60 miles to Buffalo for Beef on Kimmelweck lunch. Schwabl's is my favorite.
To be clear, no place in Buffalo uses "horsey sauce." You get a side of pure ground horseradish. No mayo. Miller's Homestyle Prepared is the hot traditional stuff. The best places (Schwabls, Charlie the Butcher, Eckl's) all use top round for the beef. Otherwise, as a Buffalonian and connoisseur of Beef on Weck, NICE JOB!
Oh my gosh it's like you made this for me, My father is from Buffalo he used to take us to the Broadway market just for these sandwiches they were incredible this will be my Christmas gift to him your the best so excited thank you! I make chicken wings on a regular for him he is 88 years old 🥰🥰🥰 this was the best video ever
@scottchwaliszewski5043
Жыл бұрын
Ah, yes. I remember the Broadway market. Not the same anymore, though.
@zonacrs
Жыл бұрын
Oh man, spend every moment you possibly can with him. After my Dad passed at 96, my only regret was that I did not make enough time for him in his later years and lost out on those potential moments of joy and bonding for both of us. Edit - Please pardon my intrusion on your personal story.
From what I remember, it's straight up prepared horseradish, not "horsey" sauce that goes on a beef on weck.
I can't get enough of your channel Bri! You're doing it all right; great recipes, perfect production, funny commentary. I wish you continued success. Let's eat this thing!
Your videos always come out right when I get on my break, great timing. Looks tasty, well done!
Man, this is spot on. As a Buffalonian I have to say you nailed it. Making your own Kummelweck roll is gangster. In Western New York people are spoiled because we can find the rolls in the local stores made fresh daily. As mentioned in the comments the local pronunciation is KIM/mul, even though spelled with a u. Kim like kimchi. In addition, and I don't know why, when locals use the full name of the dish "Beef on Weck" they usually, but not always, pronounce it WECK. But when referring to the roll its usually WICK so it sounds like "kimmelwick". So wick (think John Wick) rather then weck. Most locals don't use a horsey sauce, because it is messy and the mayo adds a flavor that can distract from the meat. Stright up horseradish is almost always used. Local brands, not shelf stable but as you are 100% correct to characterize refrigerated, like Miller's are a must. Regarding the kummel (carraway) seed debate I have taken to pulsing my carraway seeds and mixing a small amount into the horseradish so those with seed in teeth phobias still get the taste but no seeds stuck in their gums. Your Chicago Italian beef is perfect. Kudos for being so thorough in your research. Keep knocking them out of the park.
@derheglmeier
2 жыл бұрын
I'm pretty sure this originates from the German word '' Kümmelweckerl '' which comes from the state of Baden Württemberg. Kümmel = caraway seed and Weckerl is slang for "bun" or '' roll''
Well done Chef. That recipe is as authentic as it gets. My first beef on weck was circa 1962 and a fan ever since!
Fantastic vid! Top notch cooking tutorial, great footage/filmography, and continuous undertone of comedy. Thanks, Brian!
This is the best cooking channel, really gives great information and inspiration to try these amazing recipes. Well done Brian.
👍🏻 Thanks for including brilliant hacks like the "DIY Weck buns"!
Love all of your content Brian! Keep rocking and thank you for the awesome recipes and humor!
Thank you Brian for this video - it looks amazing and I'll have to try baking my own "weck" roll. I recall my first Beef On Weck at the old Buffalo Auditorium, so seeing it again brings back great memories. Take care and peace.
Right up my alley. Love the simplicity. The weck rolls make me nervous, but I feel confident with the beef preparation. BTB is a staple in my house.
It looks amazing, man, excellent job on this. One of my favorite sandwiches of all time!
I love Better Than Bouillon too! Great stuff! The bread hack is a time saver but I would have to make my own. I must try! I’m really loving your content!
Hands down you are the best. You and matty are the only ones to watch😂 every night for dinner i sit down “lets eat this thangg” every time.
I just discovered your channel two weeks ago but recipes like this keep me coming back. I love beef on weck, but it's tough to find a good one where I am. I know I can make my own now after watching you. I've already made your chocolate chip cookies, salad and bread sticks, pasta salad, fried chicken sandwich, cinnamon rolls, and your potato rolls are a staple in the house now. Make this stuff people, you won't be disappointed! These recipes are obviously tried and true and the research has been done for us.
@BrianLagerstrom
2 жыл бұрын
Thanks a lot for watching and for trying the recipes
@abc-coleaks-info3180
2 жыл бұрын
@@BrianLagerstrom Hey Brian, on your sponsored drink, do you prefer Mescal with, or without the worm? JC.
Looks delicious!!! I love all your detailed explanations!
YESSSSSS!!! One year my grandfather grew horseradish in his garden. One morning my grandparents started making the horseradish into the spread we usually buy in jars. Everyone in the house had red teary eyes. Hot roast beef sandwiches
Love this. This sandwich is one of my top 5 ever. Can't wait to try it
Thanks for the great video. I like when you add in the "cheats" like store bought rolls.
Looks really good !!! You know the Italians always dance when they are finished cooking. It makes it fun!
Just made these rolls, they are incredible! I have made a few other of your recipes and all have been great. Also I don’t have a stand mixer yet and have been making this and a few other of your bread recipes using a bread machine to mix and do the first rise, then hand form and bake on sheets, no problems. Thanks for the recipes!
I made your kummelweck buns today. OMG. They are the best! Thank you so much!
Well done video ,no bs ,excellence in editing and I think Charlie would be proud.
I live in Rochester NY, I have driven the 60 miles to Buffalo for Beef on Kimmelweck lunch. Schwabl's is my favorite, been in Business since 1837
@shawnrathbone
2 жыл бұрын
Parker’s has them in Auburn, Seneca Falls, & Newark so although I’m two hour away from Buffalo I can walk a block to get a beef on weck
@charlesbaldo
2 жыл бұрын
@@shawnrathbone Lots of places have them, I can get the ingredients from Wegmans and make one myself, Shwabl's is special.
Looks delicious! I always love using all of the Better Than Bullion bases. Every time I see a different flavor I buy it no questions asked. I think I have about 8 or 9 various flavors floating around right now. Look forward to trying the recipe. Thank you for the video!
@bgleadbetter
11 ай бұрын
Yea, I was surprised at how many varieties there are. What’s your favorite?
as usual, encouraging and expert instruction that i will try soon
Just made these for the family today using this video and they were amazing!!
I haven't had beef on Weck in 50+ years I can't wait to try this. From what I remember they used rye flour for the Weck. Thanks!
@msr1116
2 жыл бұрын
Rye and caraway make for one terrific taste partnership.
@MikeBinis
2 жыл бұрын
No they never used rye flour for the 'weck, but Buffalo DID have some of the best Rye Bread in the world!
@majesticpbjcat7707
2 жыл бұрын
@@MikeBinis Did? What happened?
As a lifelong Chicagoan, I will admit that beef on weck is neck and neck with Chicago's famous Italian beef sandwich. I used to spend a LOT of time in Western NY for work in the late eighties/early nineties and this was quite a treat.
@jxff2000
2 жыл бұрын
Fellow Chicagoan here. What are some of the best Italian beef places in the city?
@nicks1063
2 жыл бұрын
@@jxff2000 Al's Italian beef 548 N. Wells St. Best in the city! Get it with cheese, sweet and hot peppers and dipped if you want the full experience.
@jaklg7905
2 жыл бұрын
@@jxff2000 Novi's in Berwyn is hands down the best in all of the Chicagoland area. I was lucky enough to grow up a few blocks from them in the 70s and 80s.
@jaybee3071
Жыл бұрын
Also Bacci's on Taylor Street in little Italy, and Johnnie's on north Ave in elmwood park
@pulykamell
10 ай бұрын
@@jxff2000 The usual suspects are Al's on Taylor (not any other location--the Taylor Street one is the original and different). But the jus is quite different than anywhere else. They make a unique sandwich that is not to everyone's taste. Dipped sweet & hot is how I order it. I don't think cheese belongs on an Italian beef, but you do what you like. Johnny's in Elmwood Park, too. If you like combos (beef & Italian sausage), theirs cannot be beat. My personal favorite beef, though, is Chickie's in Hillside. Used to be in the City on Pulaski in Little Village, then they moved out there like ten years ago. Still does beef as good as anybody.
Been starting to build a recipe for this myself to try. Thanks for posting this, I'll do yours first and see how it goes.
I'm a Buffalonian as well and this is incredible. Not many people know about this. I grew up in Chicago and I think Italian Beef and Beef on Weck are the kings of roast beef sandwich world.
Wow! What I like most about your recipes is, they often contain several complimenting recipes... This one is exceptional... I was wondering how I would make Creamy Horseradish... Now I know... Thanks 😃 Oh! A little tip for you, in case you don't know... I take Roast Beef, Pork, etc. Slice it into sandwich portions and put it into FoodSaver bags.. When it's time to take one out of the freezer, I heat it all Bag included "Sous vide"... It works great 😃
Great video! I am going to try this. I worked for a company in Rochester for over 20 years and trips there always started and ended with Beef on Weck. Something I really can't get out here in Ohio. Excited to give this a try. Appreciate your leve of detail and specifics on these videos. Thanks!
Looks great! Need a prime rib recipe next with the holidays coming up!
Love the videos - you just recently came up in my thread and happy to have a chef throwing some great ideas out there.
I love French Dip sandwiches and this looks just as good. Definitely going to try this recipe out soon!
Fantastic! One of the best things to come out of Buffalo and one of the best reasons to visit. Everyone thinks of the wings and while they may have invented them it's been perfected across the country. Beef on Weck though, that is one criminally slept on sandwich. Hard to find anywhere outside of Buffalo let alone as good. This looks to be an excellent home recipe can't wait to try it, though I may have to mess around with smaller cuts of meat as I'm not sure we could finish 8lbs!
It's amazing that something u can find here in "regular bakeries" (we call it a "Wachauer Weckerl") has found it's way across the pond! DOPE!
@BrianLagerstrom
2 жыл бұрын
Nice!
This was one of our weekly lunch options at Ade Hall, our campus dining room at Alfred University. They would serve it by dipping to top half of the weck in gravy using a fork but not so far as to drown the salt and caraway topping. Long gone from Alfred but I did stumble on a little place in Bluffton, SC called the R-Bar that makes them. BTW: If you go Southeast from Buffalo you can experience a Speidie, the indigenous sandwich from the Binghamton area.
I finished dinner not too long ago, and am still almost uncomfortably full, but this video made my mouth water.
Roast beef and horseradish are just made for each other. Looks amazing!
Hey Bri! Really enjoy the videos. I think you might have some of the most comprehensive instructions on the web. i really like how you give numerous options. I used to live in a city with more boutique groceries all over the place that had all these classic eurocentric ingredients. These days I’m in Detroit and love the city but don’t have the same shopping options. My question for you is whether or not you think BTB is more or less indistinguishable from demi glace in the application of sauce/jus/gravy etc. Demi is nice, but also expensive and even harder to find in a grocery store. Thoughts?
MANNNNNN!!! Not Fair!!! Said the man born and raised in the Snow Belts South of Buffalo, NY. Used to go to the Erie County Fair and go to every stand selling beef on Wek to find the place with the hottest horse radish. Ya know, the kind that opens your sinuses in an instant!! Typically made with 3 to 5 year old roots. Thanks for the walk down memory lane. . .
I just made this today, and it is absolutely the BEST sandwich in the world! I thought the meat may be difficult to find, but I found a 8.5 lb sirloin tip roast at Sam's Club. Just to be sure I could replicate your results, I bought the food thermometer (amazing), the half-sheet stainless steel grid (why didn't I have one these before?) and the knife (OMG -- a must have). Brian, you knocked this out of the park! I'm going through you videos thinking ... what culinary project am I making next weekend? I can't wait to see your channel with 1 million + subscribers :)
@BrianLagerstrom
2 жыл бұрын
Thanks so much for trying!
South Main Auto channel sent me here. As a native Virginian, I'm all over this. Thanks for the how-to and tips.
Really appreciate that you show how to make each element from scratch in your videos (especially all the bread)!
I am OBSESSED with the flavor of caraway seeds! Found that they add just the right thing to most starches, but also salads.
@dialect64
2 жыл бұрын
Got a crowd pleaser quinoa/cucumber salad recipe that features caraway seeds in several steps to really drive it home as the standout flavor
Love the upload rate. Keep up the amazing videos bri
Brian Lagerstrom always with the fire recipes! Thank you king
@BrianLagerstrom
2 жыл бұрын
Haha 😛
Looks awesome Bri…. I was waiting to see all of your buds show up there to eat that monster of a roast beef!
@BrianLagerstrom
2 жыл бұрын
It’s def a party food
I saw this video about two days after you posted it and tried it today (oct 24). Everything came out great. Thanks for the vids and keep them coming.
@BrianLagerstrom
2 жыл бұрын
So glad! I loved this one
Making this for the family tonight Bri, nice job.
Thanks for the alt bun option and the video.
Das ist großartig! Vielen Dank!👏👏👏
Looks so good! Can't wait to try it out.
It says something about how dope your videos are that I, a vegetarian, will sit through 10 minutes of roast beefin' just to pull out the nuggets of wisdom and super dope bun and sauce recipes.
@BrianLagerstrom
2 жыл бұрын
Thanks for watching Joe!
Big shout out to you, Bri for taking this KING to the next level! Your weck roll looks dope, and I can't wait to make my own! You da man, man!
What can I say? Just Gorgeous!!!! You are an artist. Thank you
Eye of round roast which may be the same? .. is what we use. It is also always served with or dipped into aus jus. Excellent video.
Seriously dope looking. Anything that involves a good beef jus is something I wanna tear into--that's nectar of the gods right there!
Oh man God damn this looks good. The finished sandwich brought a smile to my face!
Thumbnail looks insane
Absolutely great video
I go for bottom round cooked sous vide then smoked. Fix it however... just tasty... use it thin sliced for soups or salads... Tone's beef base for au jus... perfect..
Making this tonight! Rolls, Au jus and horsey sauce turned out great. Beef is resting.
Was delighted to see the Schnucks stock! Hello fellow St. Louisan!
Bri - You’re so close to 200k subs! That’s so exciting (and well deserved). I’m predicting you’ll hit it this Wednesday. 😊
@BrianLagerstrom
2 жыл бұрын
Thanks dude! Pretty surreal
@anthonygardner400
2 жыл бұрын
@@BrianLagerstrom I imagine it is! Hard to wrap your brain around the concept of nearly a quarter of a million people watching your stuff! Love it! :)
Yep, my folks are coming to visit over the holidays. Doing this.
Good video. The beef was perfect. Looked delish.
Wow! Great video. Looks yummy
Respect, Brian, and to all the Buffalo peeps out there. This is super similar to the pit beef sandwich from my hometown, Baltimore. Ya just can't go wrong with the building blocks of roast beef, horseradish, and a nice roll!
@garysmith4742
2 жыл бұрын
The seeds and salt completely change it however.
Thanks for the great recipe, will definitely try it! Btw, Two Goats Brewing in Burdett NY, on the east side of Seneca Lake has a fantastic beef on weck, and its the only thing they serve. All the better paired with their beers!
You have a new subscriber my friend. I enjoy the amount of information in your videos
@85ddrummer
2 жыл бұрын
Except I’m cracking out my deli slicer
Thank you for showing this dish
i like the way u talk its so relaxing
i worked at a place that made beef on weck. it was delicious. my mouth is watering now just thinking about it.
Something simple is always elevated to perfection with just a little time.
I have to make this. It looks so amazing.
Hey Brian!! Looks delicious. Keep it up;)
Looks great ( I think there's a high pitched ringing in the background of the audio, might be worth running a lowpass or similar filter on your audio inputs)
Dude this is a seriously bad ass recipe!!!
Loving the channel. The way you said Worcestershire made me chuckle XD. We don't really pronounce the ceste bit, so its Wo-ster-shire and shire pronounced more like shure.
Dude this sandwich is seriously insane. I love horseradish more than I care to admit
@BrianLagerstrom
2 жыл бұрын
🐺🐺🐺🐺🐺🐺
Nicely done, looks delish.
Dude...don't take this the wrong way, or weirdly...but ..."you're starting to grow on me!" I mean that in the most respectful, sincere way!! I'm digging your channel, the recipes, the lighting, delivery, clarity of thought, delivery of instructions and sprinkled-in humor!! Well done!! Much love from the west coast, PNW, USA!!
I've been holding off on consuming Brian's content because I was afraid of falling down a rabbit hole... Adam Ragusea's shout-out re: beef bourgignon had a strong effect on me... But the THUMBNAIL ON THIS VIDEO LANDED THE KILLING BLOW. Brian's delivery is clear and concise and genuine and the camera work is just great! I'm looking forward to a long and enjoyable binge! Thanks for a great show Brian!
@BrianLagerstrom
Жыл бұрын
welcome!
Everyone loves you so much Bri!!!
This sandwich looks delicious and great. Regards from🇲🇽🤙
Love that BTB, it also keeps for a really long time in the fridge! Sooo much better than bullion!!
That is BEAUTIFUL & DELICIOUS. … you are a master in the art of food !!!
Looks so good!
i just saw this! can’t wait to make !
Hey Bri! I know I keep telling you this but I really dig your videos!
My new favorite chef!
Those rolls remind me of a small long shaped roll called salt sticks at a old German bakery👍 and that roast beef is cooked to perfection 😃
Love me some Better than Bouillon and Schnucks. Always wanted to try a traditional Weck roll, look amazing.
Oooooooooooh, this looks OUTSTANDING😆🙌🙌🙌🙌