Beef on Weck

History

A Buffalo, New York specialty dating to the late 1800s, beef on weck pairs thin-sliced rare roast beef with the kummelweck — a kaiser roll crusted with coarse salt and caraway seeds. The salt was said to keep the beer flowing in the city's German taverns.

Ingredients

• Kummelweck roll (caraway & coarse salt)
• Rare roast beef, thinly sliced
• Beef au jus
• Prepared horseradish
• Dill pickle

How to Make

1. 1Roast and thinly slice rare beef; warm it in its own jus.
2. 2Dip the cut top of the kummelweck roll briefly in the jus.
3. 3Pile on the warm beef.
4. 4Spread horseradish to taste and close the roll.
5. 5Serve with extra jus for dipping and a pickle.

Known for it

• 
  Schwabl'sWest Seneca, NY