Beef on Weck

JLOCKHART29

If its got horseredish I'm in! :woohoo: Not a real popular thing down hear but bill sent me some last year and I'm hung.

Boilermaker Ben

Never seen it, never tasted it, but I've HEARD of it.
We've got a restaurant chain here that used to be called BW3. We were told it stood for "Buffalo Wild Wings and Weck" so I had to find out what the heck "weck" was. Apparently the original store sold wings and beef on weck. I'm guessing they got tired of having to explain the story...the chain is now just called "Buffalo Wild Wings"

Right on Q

If you are in Williamsville you have to try Brennans. It is on the corner of Main and Transit (North East Corner) It is in the plaza. Great beef on Weck and if you get the wings order barbeque and then have them grilled.

Richard Fl

In case you feel like making your own

Bread, Roll. Kummelweck, Mad Max Beyond Eggdome

Dublin Dawg,there is a local bar here in northern virginia (grevey's) that serves a beef on a weck. ..like a philly cheese steak, it isn't so much about the meat (basic roast beef), but more about the bread, in this case a "kimmelweck" roll .. .here is a description i found. . .And in fact, it is this roll that makes the sandwich unique. Made only in the Buffalo-Rochester area, the kummelweck—often alternatively spelled kimmelweck—is basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Inside, very thinly sliced roast beef is piled high, and the whole thing is served with a dish of "au jus" (I suppose it is too much to expect a German sandwich to make sense of French prepositions), for dipping. Alternatively, the cook sometimes dips the top of the roll into the jus just before serving it. In either case, the beef on weck sandwich must be accompanied by a pot of freshly grated, sinus-clearing horseradish.frankly, i find the weck roll to be a bit dry, and it needs the au jus something fierce. ..i'm sure a buffalo native will chime in as well .hope this helps. ..


INGREDIENTS:
1/4 cup caraway seeds
1/4 cup coarse salt
2 pkgs. active dry yeast
5 cups (approximately) flour
2 tsp salt
2 1/2 Tbs sugar
1/3 cup oil
2/3 cup milk
3/4 cup warm water
2 eggs




Procedure:
1 Combine the caraway seeds and the coarse salt in a small bowl and set aside.
2 In a large mixing bowl, combine the yeast, 2 cups of flour, the salt, oil, milk, and water. Mix well at medium speed for 2 minutes, scraping the bowl occasionally. Add the eggs and beat the mixture another minute, adding as much flour as the mixer will take. By hand, stir in enough remaining flour to make a soft dough.
3 Turn the dough onto a floured board and knead, adding flour if necessary, until it is smooth and elastic. Place it in a large greased bowl, turning it to grease the top. Cover and let the dough rise until it has doubled in bulk, about 45 minutes. Punch the dough down and knead it for two minutes on a floured board.
4 To shape the rolls, cut the dough into 24 pieces. Tuck the edges of each piece under and shape it into a flat, round roll. With a sharp kitchen knife, cut four evenly spaced, shallow arcs into the top of each roll from the center to the edges, pressing at the center with your thumb to make an indentation. The pinwheel pattern should resemble that on a Kaiser roll. Sprinkle the tops of the rolls with the caraway-salt mixture, then transfer them to baking sheets and cover them. Let them rise until they have doubled in bulk.
5 To bake, place a heat-proof pan of water on the floor of the oven and preheat the oven to 350 degrees. When the oven is hot, put in the rolls and bake them for about 30 minutes, until they are brown.


Recipe Type
Bread

Recipe Source
Source: BGE Forum, Mad Max Beyond Eggdome, 2006/06/22