Beef on Weck, Part 2: The Meat Within

As promised, this is how I do roast beef for "beef on weck." In episode one, we made the weck rolls, which are awesome, but become significantly more so when filled with freshly roasted beef and horseradish. And, don't even get me started on the au jus.

There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stovetop. There are many advantages to this approach. Since top sirloin roasts are only a couple inches thick, they cook relatively fast. They're also tender, flavorful, and because of their shape, very easy to slice thinly, which is one of the keys to this amazing sandwich.

As far as the au jus goes, it’s only going to be as good as the beef broth or stock you use, but I have a great tip regarding where to find the nice stuff. Most of your higher-end grocery store chains, which have in-house butchery departments, usually sell homemade stocks in the frozen food section.

It makes sense, since there are so many bones and meat scraps available. Not only are these products usually high-quality, they’re also pretty affordable, so check there before you use something out of a carton.

Anyway, thanks for your patience, and I really hope you try both recipes, and experience Buffalo’s best-kept, and most delicious secret. Enjoy!

Ingredients for 4 Beef on Weck sandwiches:

1 tablespoon vegetable oil

2 pound top-sirloin roast

salt and pepper to taste

2 or 3 teaspoons flour

2 1/2 cups good quality beef broth
2 tsp aged balsamic vinegar, or to taste

4 kummelweck rolls

extra hot prepared horseradish, as needed

serve with chips or fries, and pickles

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