Beef on Weck Sandwich

For the Beef

1. Preheat the oven to 350 degrees F.
2. Cut 12 slits in the roast and stuff each with one half of the garlic.
3. Rub liberal amounts of salt and pepper on all sides of the roast.
4. Heat oil in a large roasting pan over medium-high (set pan across 2 burners) heat. Sear the roast for 5 minutes per side.
5. Scatter onions and thyme around the roast. Pour in the wine and half of the water, coming 1 inch up the side of the roast.
6. Cover the pan with aluminium foil and roast beef for around 3 hours, checking each hour to maintain water level.
7. Take the meat out and transfer to a cutting board, letting it rest for about 30 minutes. Keep the oven on.
8. Strain the broth from the pan and discard the solids. Keep it warm over low heat and adjust seasonings.

For the Rolls

1. Mix salt and caraway seed in a bowl.
2. Whisk the egg white and water until slightly foamy.
3. Lay the rolls on a baking sheet, brush the tops with the egg wash and sprinkle each with liberal amounts of the salt and caraway mixture.
4. Toast the rolls in the oven for 5 minutes to set the top.

Beef on Weck

1. Cut the rested beef against the grain into thin slices.
2. Cut the toasted buns in half horizontally. Layer several layers of the beef on the bottom slice and top with horseradish.
3. Pour a little bit of the broth in the other half of the bread and place it on the top of the sandwich.
4. Serve with the remaining broth for dipping.

Trivia

While the origins of the sandwich are not clearly known, its creation is credited to a local pub owner in New York who used a kummelweck roll and layered with slow roasted beef.