How to Make Beef on Weck Sandwich
For the Beef
- Preheat the oven to 350 degrees F.
- Cut 12 slits in the roast and stuff each with one half of the garlic.
- Rub liberal amounts of salt and pepper on all sides of the roast.
- Heat oil in a large roasting pan over medium-high (set pan across 2 burners) heat. Sear the roast for 5 minutes per side.
- 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.
- Cover the pan with aluminium foil and roast beef for around 3 hours, checking each hour to maintain water level.
- Take the meat out and transfer to a cutting board, letting it rest for about 30 minutes. Keep the oven on.
- Strain the broth from the pan and discard the solids. Keep it warm over low heat and adjust seasonings.
For the Rolls
- Mix salt and caraway seed in a bowl.
- Whisk the egg white and water until slightly foamy.
- 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.
- Toast the rolls in the oven for 5 minutes to set the top.
Beef on Weck
- Cut the rested beef against the grain into thin slices.
- Cut the toasted buns in half horizontally. Layer several layers of the beef on the bottom slice and top with horseradish.
- Pour a little bit of the broth in the other half of the bread and place it on the top of the sandwich.
- Serve with the remaining broth for dipping.
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.