Beef on Weck
Thinly sliced roast beef, horseradish, au jus, salted caraway seed roll.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Leven Deli Co.
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Beef on Weck emerged in the late 19th century in Buffalo, New York, a city heavily influenced by German immigrants. The "weck" part of the name is a shortened version of "kümmelweck," a German caraway seed roll. The dish is a result of combining readily available ingredients and adapting German baking traditions to American tastes.
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Beef on Weck is deeply ingrained in Buffalo's culinary identity and is considered a local specialty. It represents the city's working-class roots and German heritage, often associated with local pubs, taverns, and family gatherings.
Buffalo Icon
Beef on Weck is almost exclusively found in the Buffalo, New York area. It's a symbol of the city, much like Chicago's deep-dish pizza or Philadelphia's cheesesteak.
Local Pride
Buffalonians take immense pride in their Beef on Weck. Many restaurants claim to have the 'best' version, sparking friendly debates among locals.
Pub Food Staple
Beef on Weck is a common menu item in Buffalo-area pubs and taverns, often enjoyed with a local beer.
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The Beef on Weck is a savory and salty sandwich with a distinct combination of flavors. The tender roast beef is complemented by the salty, caraway-studded roll and the spicy horseradish.
The primary flavor profile comes from the thinly sliced, slow-roasted beef, typically seasoned with salt and pepper. The au jus, a light gravy made from the beef's roasting juices, adds moisture and further enhances the beef flavor. The "weck" roll, a soft roll generously topped with coarse salt and caraway seeds, provides a crucial textural and flavor element, offering a salty and aromatic counterpoint to the richness of the beef. Finally, the horseradish provides a sharp, pungent kick that cuts through the richness and adds a layer of complexity.
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Beef Selection and Slicing
Use a high-quality cut of beef, such as top round or eye of round. Slice the beef incredibly thinly, preferably using a meat slicer, against the grain for maximum tenderness.
The Perfect Weck Roll
The weck roll is essential. It should be soft and slightly chewy, and generously covered with coarse salt and caraway seeds. Some bakeries specialize in weck rolls.
Horseradish Intensity
The amount of horseradish is a matter of personal preference. Start with a small amount and add more to taste. Freshly grated horseradish will provide the most intense flavor.
Au Jus Consistency
The au jus should be flavorful but not too thick. It's meant to moisten the roll and enhance the beef flavor, not to overpower it.
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