Recipe: Beef on Weck Sandwich, Beef on Weck, Another recipe for Kimelweck Rolls for Bonn

Hi Bonnie :-) Here are a few recipes that I found on the internet. I have not tried any of them.

Beef on Weck Sandwich
From the cookbook called I'll Have What They're Having - Legendary Local Cuisine.

"Some people consider Beef on Weck - thinly sliced rare roast beef (piled high as 6 inches) on a freshly baked kummelweck roll - the best roast beef sandwich in America. This sandwich is a staple of Buffalo, New York. Few, if any, restaurants outside the Buffalo area serve this sandwich or even know what it is. Also called Beef on Wick, an alternative spelling usually used by older people from Buffalo and eastern suburbanites.

It is a roast beef sandwich on a salty kummelweck roll. 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. Kummelweck is simply shortened to "weck." The sandwich is usually served with sinus-clearing horseradish (you can tell a native Buffalonian by the amount of horseradish he or she used), a couple of huge kosher dill pickle slices on the side, and extra beef juice served straight from the roast. Wash it all down with a cold, locally brewed ale.

History: Although the exact history of the sandwich can't be documented, it is believed that William Wahr, a German baker, brought the kummelweck to Buffalo from the Black Forest. German immigrants had already made the city a center of brewing."

1 (3- to 4-pound) beef roast (tenderloin, prime rib, or eye of round)
1/4 cup olive oil
Salt and coarsely ground black pepper
Cornstarch Glaze (recipe follows)
8 kummelweck or kaiser rolls
2 tablespoons caraway seeds
2 tablespoons coarse salt
Prepared horseradish

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 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.

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 rolls in half.

To assemble sandwiches, divide sliced beef on the bottom half of each roll; spoon with reserved beef juice. Serve open-faced with horseradish on the side.

Makes 8 sandwiches.

Cornstarch Glaze:
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.

BEEF ON WECK (KIMMELWECK)

Kimmelweck rolls
Roast beef
Horseradish

Assembly: Slice a Kimmelweck roll in half. Pile thin sliced roast beef on the bottom half of the roll. Dip the top half of the roll quickly into the pan juices to moisten (not too soggy though). Spread with prepared horseradish if desired. Place on top of sandwich. Serve immediately.

For the Roast Beef:
1 rump roast
flour
1 can beef broth
1 large onion, cut in big chunks
salt, pepper, garlic powder to taste (several dashes)
Maggi brand beef granules

Flour the roast and brown it in oil over medium high heat. Place the browned roast in an ovenproof covered pot. Add the beef broth and enough water to come half way up the roast. Add the onion. Add the salt, pepper and garlic powder to your taste. Add several dashes of Maggi.

Cook roast, covered, at 375F. until tender turning occasionally. When roast is done to your preference, remove roast and let cool for easier slicing. Slice as thin as you can. Strain the cooking juices, discard solids, and return the juices to the pan. Put the roast slices back into the juice and heat.

For the Kimmelweck Rolls:

2 Tbsp. active dry yeast
2 1/2 cups warm water (110 F)
2 Tbsp. solid shortening
1 Tbsp. sugar
2 tsp. salt
6 1/2 cups flour
3 egg whites, beaten stiffly
1 egg white, for egg wash
Caraway seeds for topping
Kosher salt for topping

Proof the yeast in the warm water.

Add shortening, sugar, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes.

Fold egg whites into yeast mixture. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8-10 minutes, until smooth and elastic. Place in oiled bowl, turn to coat, and cover with damp towel. Let rise until double, about 1 hour.

Punch down, cover and let rise again until double (about 45 minutes.)

Punch down and turn out onto lightly oiled surface. Divide dough into 18 pieces. Flatten each piece into a 7-inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around, overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. (If you've seen a Kaiser roll, this is the shape you are aiming for). Place rolls upside down on a well-greased baking sheet, 3 inches apart.

Let rise 30 minutes, turn right side up, let rise 15 more minutes. Place on well-greased baking sheet. If your oven will not fit all at once, prepare half at a time, keeping rest covered for 15 minutes. Flatten tops slightly. Cover and let rise 45 minutes.

Preheat oven to 425F. Put a shallow pan on the bottom shelf of oven. Lightly brush the rolls with egg wash. Sprinkle with seeds and/or coarse salt.

Place 1 cup of ice cubes in the heated pan in oven. Immediately put the rolls in and bake 15 to 20 minutes until golden brown. Remove and cool on racks.

Kimelweck Rolls
Variations: Vienna Loaf, Salt and Pepper Sticks
From: The Neighborhood Bake Shop by Jill Van Cleave