Beef on weck, a mouthwatering sandwich consisting of thinly sliced roast beef piled high on a kummelweck roll, has been a staple of Western New York cuisine for over a century. This delectable dish has gained popularity across the United States, with many restaurants and delis offering their own versions. But have you ever wondered where this tasty treat originated? In this article, we’ll delve into the history of beef on weck, exploring its roots and evolution over time.
A Brief History of the Kummelweck Roll
To understand the origins of beef on weck, it’s essential to start with the kummelweck roll, the foundation of this iconic sandwich. The kummelweck roll is a type of bread that originated in Germany, where it was known as “Kümmelweck” or “caraway seed roll.” German immigrants brought this bread recipe to the United States, where it became a staple in many bakeries, particularly in the Buffalo, New York area.
The kummelweck roll is characterized by its distinctive caraway seeds and salt sprinkled on top, which give it a unique flavor and texture. The roll is typically made with a combination of white and rye flour, water, yeast, salt, and caraway seeds. The dough is allowed to rise, giving the bread its light and airy texture, before being baked to perfection.
The Rise of Beef on Weck in Buffalo, New York
So, how did the kummelweck roll become the foundation of the beef on weck sandwich? The answer lies in the city of Buffalo, New York, where German immigrants settled in large numbers during the late 19th and early 20th centuries. These immigrants brought with them their culinary traditions, including the kummelweck roll.
In the early 20th century, a local butcher named Charlie Roesch is credited with creating the first beef on weck sandwich. Roesch, who owned a butcher shop in Buffalo, began serving thinly sliced roast beef on a kummelweck roll to his customers. The combination of the tender beef, flavorful au jus, and crunchy kummelweck roll proved to be a hit, and soon, beef on weck became a staple of Buffalo cuisine.
The Evolution of Beef on Weck
Over time, beef on weck has undergone several transformations, with various restaurants and delis putting their own spin on the classic recipe. Some popular variations include:
Charlie the Butcher’s Beef on Weck
Charlie Roesch’s grandson, Charlie the Butcher, is still serving up delicious beef on weck sandwiches at his restaurant in Buffalo. Charlie’s version features thinly sliced roast beef, served on a freshly baked kummelweck roll with a side of au jus.
Gene McCarthy’s Beef on Weck
Gene McCarthy’s, a popular restaurant in Buffalo, offers a unique twist on the classic beef on weck. Their version features slow-roasted prime rib, served on a kummelweck roll with a side of horseradish sauce.
Other Variations
Other restaurants and delis have put their own spin on the beef on weck sandwich, with variations including:
- French dip beef on weck: A variation that features roast beef served on a kummelweck roll with melted Swiss cheese and a side of au jus.
- Italian beef on weck: A variation that features roast beef served on a kummelweck roll with marinara sauce and melted mozzarella cheese.
- Beef on weck with cheddar cheese: A variation that features roast beef served on a kummelweck roll with melted cheddar cheese and a side of au jus.
Beef on Weck Today
Beef on weck has become a beloved sandwich across the United States, with many restaurants and delis offering their own versions. In Buffalo, New York, beef on weck remains a staple of the local cuisine, with many residents and visitors alike flocking to local eateries to sample this delicious dish.
In recent years, beef on weck has gained popularity across the country, with many restaurants and food trucks offering their own versions. This increased popularity has led to a renewed interest in the history and origins of the sandwich, with many food enthusiasts seeking out the authentic Buffalo experience.
Visiting Buffalo for Beef on Weck
If you’re a fan of beef on weck, a visit to Buffalo, New York is a must. The city is home to many restaurants and delis that serve up delicious beef on weck sandwiches, each with their own unique twist. Some popular destinations include:
- Charlie the Butcher’s
- Gene McCarthy’s
- Schwabl’s Restaurant
- Bar Bill Tavern
Conclusion
Beef on weck is a delicious sandwich with a rich history that spans over a century. From its origins in Germany to its evolution in Buffalo, New York, this sandwich has become a staple of American cuisine. Whether you’re a native Buffalonian or just visiting, a beef on weck sandwich is a must-try experience. So next time you’re in the mood for a tasty sandwich, consider trying a beef on weck – your taste buds will thank you!
Table: Beef on Weck Restaurants in Buffalo, New York
| Restaurant | Address | Phone Number |
|---|---|---|
| Charlie the Butcher’s | 1065 Elmwood Ave, Buffalo, NY 14222 | (716) 883-6666 |
| Gene McCarthy’s | 73 Hamburg St, Buffalo, NY 14204 | (716) 855-8944 |
| Schwabl’s Restaurant | 789 Center Rd, West Seneca, NY 14224 | (716) 675-2333 |
| Bar Bill Tavern | 185 Main St, East Aurora, NY 14052 | (716) 652-7959 |
Beef on Weck Recipe
If you’re interested in trying your hand at making beef on weck at home, here’s a simple recipe to get you started:
Ingredients:
- 1 (3-4 pound) prime rib roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 kummelweck rolls
- Au jus (see below for recipe)
Instructions:
- Preheat oven to 325°F.
- Season the prime rib roast with salt, black pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat. Sear the prime rib roast until browned on all sides, about 2-3 minutes per side.
- Transfer the prime rib roast to a roasting pan and roast in the preheated oven for 15-20 minutes per pound, or until the internal temperature reaches 130°F for medium-rare.
- While the prime rib is roasting, prepare the au jus by combining 2 cups of beef broth, 1 cup of red wine, and 2 tablespoons of all-purpose flour in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the au jus has thickened.
- Slice the prime rib roast thinly against the grain.
- Split the kummelweck rolls in half and toast until lightly browned.
- Assemble the sandwiches by placing a few slices of the prime rib roast on each roll, then spooning some of the au jus over the top.
Enjoy your delicious homemade beef on weck sandwiches!
What is a Beef on Weck sandwich?
A Beef on Weck sandwich is a type of sandwich that originated in Western New York, particularly in the city of Buffalo. It typically consists of thinly sliced roast beef that is piled high on a kummelweck roll, which is a type of bread that is topped with salt and caraway seeds. The sandwich is often served with a side of au jus, which is a savory beef broth that is used for dipping the sandwich.
The combination of the tender roast beef, the flavorful kummelweck roll, and the savory au jus makes for a delicious and satisfying sandwich that has become a staple of Western New York cuisine. The Beef on Weck sandwich is often served at local restaurants and bars, and it is also a popular choice for parties and other gatherings.
Where did the Beef on Weck sandwich originate?
The Beef on Weck sandwich is believed to have originated in the early 20th century in Western New York, particularly in the city of Buffalo. The sandwich is often attributed to a local restaurateur named Charlie Roesch, who owned a restaurant called Charlie the Butcher’s Kitchen in Buffalo. According to legend, Roesch began serving the sandwich in the 1920s as a way to attract customers to his restaurant.
However, some food historians argue that the Beef on Weck sandwich may have actually originated with German immigrants who settled in Western New York in the late 19th and early 20th centuries. These immigrants brought with them their own culinary traditions, including the use of kummelweck rolls and roast beef, which eventually evolved into the Beef on Weck sandwich that we know today.
What is a kummelweck roll?
A kummelweck roll is a type of bread that is traditionally used to make Beef on Weck sandwiches. The roll is characterized by its distinctive topping of salt and caraway seeds, which gives it a unique flavor and texture. The roll is typically made from a dense, chewy bread that is slightly sweet and has a crispy crust.
The kummelweck roll is an essential component of the Beef on Weck sandwich, and it is often considered to be just as important as the roast beef itself. The roll is designed to hold up to the juices of the roast beef and the au jus, and its slightly sweet flavor helps to balance out the savory flavors of the sandwich.
How is the roast beef typically prepared for a Beef on Weck sandwich?
The roast beef used in a Beef on Weck sandwich is typically prepared by slow-roasting a prime cut of beef, such as top round or rump roast, in a oven or on a rotisserie. The beef is usually seasoned with a blend of spices and herbs, including salt, pepper, and thyme, before being roasted to perfection.
Once the beef is cooked, it is thinly sliced against the grain and piled high on the kummelweck roll. The beef is often served rare or medium-rare, which helps to preserve its tenderness and flavor. Some restaurants may also offer the option of cooking the beef to a higher temperature, but rare or medium-rare is generally considered to be the traditional way to serve it.
What is au jus, and how is it used in a Beef on Weck sandwich?
Au jus is a type of savory beef broth that is traditionally served with Beef on Weck sandwiches. The broth is made by simmering the juices of the roast beef in a pot of stock, which is then strained and served on the side of the sandwich. The au jus is used for dipping the sandwich, which helps to add flavor and moisture to the bread and the beef.
The au jus is an essential component of the Beef on Weck sandwich, and it is often considered to be just as important as the roast beef and the kummelweck roll. The au jus helps to bring all of the flavors of the sandwich together, and it adds a rich, savory element to the dish.
Is the Beef on Weck sandwich a regional specialty?
Yes, the Beef on Weck sandwich is a regional specialty that is closely associated with Western New York, particularly the city of Buffalo. The sandwich is a staple of local cuisine, and it is often served at restaurants and bars throughout the region. While the sandwich may be available in other parts of the country, it is generally considered to be a unique and authentic part of Western New York’s culinary heritage.
The Beef on Weck sandwich is often mentioned alongside other regional specialties, such as Buffalo wings and fish fries, as a quintessential part of Western New York’s culinary identity. The sandwich is a source of local pride, and it is often celebrated as a unique and delicious part of the region’s cultural heritage.
Can I make a Beef on Weck sandwich at home?
Yes, it is possible to make a Beef on Weck sandwich at home, although it may require some effort and planning. To make a traditional Beef on Weck sandwich, you will need to start by slow-roasting a prime cut of beef, such as top round or rump roast, in a oven or on a rotisserie. You will also need to obtain a kummelweck roll, which may be available at a local bakery or deli.
Once you have the beef and the roll, you can assemble the sandwich by thinly slicing the beef against the grain and piling it high on the roll. You can also make your own au jus by simmering the juices of the roast beef in a pot of stock. With a little practice and patience, you can create a delicious and authentic Beef on Weck sandwich in the comfort of your own home.