BEEF ON WECK (The Absolute KING of Roast Beef Sandwiches)

The roast beef on weck sandwich is a true champion. Simple, well-executed ingredients come together to create what I'm calling the king of roast beef sandwiches. $20 off your first box with Shaker & Spoon: https://thld.co/shakerandspoon_brian

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RECIPE
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Kummelweck Roll:
▪125g or 1/2c warm water
▪3g or 1tsp instant yeast
▪35g or 2 1/3Tbsp sugar
▪75g or 1/2cup russet potato (roasted & mashed)
▪50g or 3 1/2Tbsp butter, melted and cooled
▪300g or 1 3/4c AP flour (11.7% protein)
▪5g or 3/4tsp salt
▪egg wash (1 egg, whisked)
▪flaky salt (for topping)
▪caraway seeds (for topping)

Add water, yeast, sugar, mashed potato, butter, flour, and salt to bowl of stand mixer fitted with the dough hook attachment. Mix on low for about 3min or until dough starts to come together. Increase speed to high for about 6 more minutes.

Transfer dough ball into a bowl tuck and turn dough as shown @1:13 to build additional strength. Cover and allow to sit in a warm place to rise for 90 minutes.

After 90 minutes, split dough into roughly 6 100g balls.

Shape buns as shown @5:34 and place onto a sheet tray lined with oiled parchment. Cover buns and allow to proof for 60-90min.

Brush buns with egg wash and sprinkle generously with flaky salt and caraway seeds. Bake at 400F/204C for 15min until golden brown.
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Easier Roll:
▪Nice store bough kaiser rolls
▪8g or 1Tbsp cornstarch
▪220g or 1c water
▪flaky salt
▪caraway seeds

Whisk together water and cornstarch, bring to a simmer and cook until thickened. Brush liquid over store bought buns and top with flaky salt and caraway seeds and warm for 5 min in 400F/200C oven.

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Beef:
▪8lb/4kg beef knuckle roast (or another lean cut from back end of cow)
▪Neutral oil (canola, avocado, grapeseed, etc)
▪Salt
▪Black Pepper

Preheat oven to 550F/287C. Clean meat by removing any silver skin or excessive fat from the outside.

Line sheet tray with foil and place wire rack on top. Place meat on top of that rack. Rub neutral oil all over exterior of meat. LIBERALLY season all sides of meat with salt and pepper.

Load meat into oven to sear the outside for 15-20min. Remove roast from oven and lower oven temp to 300F/148C. Carefully remove foil from bottom of the sheet tray (or you can transfer the meat to a clean sheet tray if you prefer. Load meat back into the oven and cook for about 2 hours.

When done, the center of the meat should read about 120F/48C & the outer part of meat should read 135F/57C. Tent with foil and allow to rest for at least 30 min.

I recommend using a fileting knife to slice beef as thinly as possible by hand, VERY CAREFULLY. Watch your hands/fingers. Cut down any pieces of meat that are too thick.
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Au Jus:
▪30g or 2Tbsp butter
▪20g or 2 1/2Tbsp ap flour
▪500g or 2 1/8c beef stock
▪15g or 3tsp worchestershire
▪3g or 1tsp beef bouillon paste (i like "Better than Bouillon" brand if you can find it)


Preheat sauce pan over medium heat. Melt in butter. Once bubbling, add flour, and whisk to combine. Cook for 20-30 seconds. Once beginning to take on color, add in about 100g or 1/5th of the beef stock. Whisk until smooth and simmering before adding the rest of the stock, worchestershire, and bouillon paste. Bring to a boil then reduce heat to low and reduce for 10 min. Remove from heat while you finish the meat.

To fortify the jus more, scrape the drippings from the bottom of the roasting tray and pour into the jus base. Salt to taste if needed. Heat over low to warm as needed.

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Horseradish Sauce:
▪100g or 1/2c mayo
▪75g or 1/3c sour cream
▪100g or 1/3c prepared horseradish (refrigerated preferred)
▪1g or a small pinch of salt

Blend ingredients until smooth!

#roastbeef #beefonweck #bestroastbeef

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