The starting of Beef on Weck! Take off spit and then slice or:
Beef on Weck Sandwich Recipe:
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 8 sandwiches
1 (3- to 4-pounds) beef roast (tenderloin, Prime Rib, or eye of round)
1/4 cup extra-virgin olive oil
Coarse salt and coarsely-ground black pepper
Cornstarch Glaze (see recipe below)
8 Kimmelweck or Kaiser rolls*
2 tablespoons caraway seeds
2 tablespoons coarse **
* Kimmelweck roll is a salty roll that is similar to a Kaiser roll.
** Rock salt (like the kind used for pretzels) is the preferred salt used in Buffalo. If you can not get this, any salt with granules larger than table salt will do. I used coarse salt.
Preheat oven to 425 degrees F.
Rub roast with olive oil, salt, and pepper. Place roast on rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast.
Bake, uncovered, 40 to 45 minutes or until thermometer registers 130 to 135 degrees F. Remove from oven and transfer to a cutting board; let stand 15 minutes before carving. Reserve meat juice, and carve meat into very thin slices (as thin as you can slice).
Reduce oven temperature to 350 degrees F.
Brush the prepared Cornstarch Glaze on the top of each kimmelweck or Kaiser roll; sprinkle equal amounts of caraway seeds and heat in the oven for 3 minutes or until tops of the rolls get crusty and the caraway seeds and salt begin to stick. Remove from oven and cut each roll in half lengthwise.
To assemble sandwiches, divide sliced beef on the bottom half of each roll, spoon with reserved beef juice, and top with the top half of each roll. Serve with horseradish on the side.
Makes 8 sandwiches.
1/2 cup cold water
1 tablespoon cornstarch
In a small saucepan over medium-high heat, stir together water and cornstarch. Heat mixture to a gentle boil. Reduce heat to low, and stir until mixture thickens and is translucent. Remove from heat and let cool.