Charlie the Butcher’s Beef on Weck recipe

Thanks to Catherine Gildiner, Coming Ashore


 1/2 cup pretzel or sea salt
 1/2 cup caraway seed
 1 tbsp corn starch dissolved in 1 cup cold water
 1 cup boiling water
 1 dozen hard (kaiser) rolls
 3 lbs. Charlie The Butcher’s cooked roast beef
 32 oz. beef au jus
 12 oz. fresh horseradish


Combine pretzel salt and caraway seed and set aside. Preheat oven to 350 degrees.

Add corn starch and cold water mixture to boiling water, bring back to a low boil while stirring. Remove from heat and let cool. Place rolls on a cookie sheet. Brush corn starch mixture evenly over top of hard rolls. While still wet, sprinkle pretzel salt and caraway mixture evenly over top of hard rolls. Be careful, the salt will look as though it has disappeared when it gets wet, don’t use too much. Place rolls in 350 degree oven for 5 minutes or until corn starch mixture has dried leaving pretzel salt and caraway adhered to the top of the roll.

Heat au jus to a simmer. Dip 4 oz. portions of sliced roast beef in au jus until beef is warmed through. Be careful not to leave the beef in the au jus for too long as it will continue to cook the beef making it well done. Place dipped beef on the bottom of a sliced Weck roll. Add a dollop of fresh horseradish. Dip the cut side of the top of the Weck roll in warm au jus and finish building the sandwich. Enjoy.

How to Eat Beef on Weck

  1. Take the top off the kummelweck roll;
  2. Add the sauces: au jus and horseradish;
  3. Make the sandwich as sloppy and wet as you can;
  4. Replace the top;
  5. Eat the sandwich;
  6. Use a million napkins.

Used with permission by Charlie the Butcher.

Nada’s Tips & Tricks:

The caraway/salt topping adds a great touch to the bun. The recipe for the liquid/cornstarch makes a ton – you can probably cut it down by ½ or even ¾ of the recipe. Most of the family preferred to keep the bun crispy rather than slathered by the liquid – personal preference! For 8 buns, I bought 600g of Angus Roast Beef from the deli – it was just the right meat/bun ratio. We tried various toppings including horseradish, grainy mustard and aioli – probably sacrilege to true weck aficionados.