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Mine is the same as for years - a can of squirt cheese to squirt onto potatoe chips.
Here's recipes for BUF ex-patriots, to make beef on weck, and authentic rolls if you are ambitious. Bon Appetit ! (sorry - long post...my apologies to scroll fingers everywhere!)
Easy Beef on Kummelweck
Rump roast, Kaiser rolls (don't use rolls that contain egg), kosher salt, egg white, water, caraway seed, marjoram, onion powder, ground black pepper, McCormick's powdered aj jus mix.
First...cook the beef and refrigerate, saving the juices.
Second...Prepare the au jus mix.
Third...prepare the rolls.
Beef:
Scrape off all meat surfaces with a knife. If there is a band of fat and membrane, cut with a sharp knife so the roast won't buckle, but do not remove the fat. Season a 2 - 4 lb rump roast with marjoram, kosher salt, onion powder, and black pepper.
Place in a foil-lined pan.
Set into oven. Then turn oven on to 325 F. You don't need to pre-heat. Using a meat thermometer (a remote probe is best), remove at 115 F. Place pan on a hot plate and cover with foil. When cool, place in an air-tight container.
Carefully remove the foil containing juices, fold it and place it in the container, and refrigerate.
When fully refrigerated, remove beef and slice thinly with an electric knife.
Au jus - buy the commercial McCormick package - a dollar or so.
Prepare per package instructions, adding the reserved juices from the drippings you saved on the aluminum foil.
Rolls:
Set an oven rack high, and turn oven to broil.
Cut in half and place down on a baking sheet. Add a teaspoon or so of water to one egg white, and brush the rolls. Dust top and bottom to taste with caraway seed and kosher salt.
Place in the broiler, being very watchful. You want the egg wash to set the salt and seed, and the roll tops can burn easily.
To serve: Using tongs, douse enough beef in the au jus for a sandwich, remove and place on the roll. Beef on weck is best served juicy - dipping the top of the roll into the top of the au jus works well.
If you have the time (and moxie) to make original, authentic Kummelweck, here's the deal. Even the best of B&W purveyors don't make these labor-intensive, time-consuming things.:
Kummelweck Rolls, Makes 6
1 x package of dry yeast. Do not use quick-rise.
3/4 cup tepid potato water (80 - 100 F)
1 tsp sugar
1/2 cup mashed potatoes. Don't add salt but do reserve the liquid
1/2 cup milk
3 tbsp butter, melted
1 tsp salt
1 tbsp caraway seeds
3 cups all-purpose flour
1 cup bread flour
1 x egg white, beaten with 1 1/2 tsp water
x kosher salt for dusting
x caraway seeds for dusting
Procedures
1. Mix yeast with 1/4 cup of the tepid potato water and sugar in a separate bowl large enough to hold the remaining ingredients.
2. Combine mashed potatoes, 3/4 cup remaining potato water, milk, butter, salt and caraway seeds in a separate bowl.
3. When yeast mixture is foamy, stir in the contents of 2., above. Add the flour, a cup at a time, stirring until dough comes away from bowl.
4. Turn out onto floured board and let rest while you clean and butter a bowl. Knead dough 10 minutes, adding flour if necessary to create a smooth dough. I use a mixer with dough hooks, on the "Fold" setting.
5. Return to bowl and roll dough around to coat it with butter. Cover with a towel and let rise in warm place until double in bulk, about 1 to 2 hours. Punch dough down, knead again,
flouring as needed, for 1-2 minutes. Roll out and divide into six pieces.
6. Form each piece into a smooth ball. Then flatten ball slightly so that it is roll shaped. Set 2 inches apart on a lightly greased cookie sheet.
7. Cover loosely with towel and let rise until double in bulk, less than 1 hour.
8. Preheat oven to 375 F.
9. Make the star-shaped indentations with a spatula, and brush rolls with egg white mixture and sprinkle with desired amount of kosher salt and caraway seeds.
10. Bake 15 minutes, reduce heat to 325 F and bake 15-20 minutes, until rolls are medium brown.
11. Remove from oven and cool on baking rack.
Note: You can freeze the dough after the first rising. Thaw, continue with the second rise. They will not rise very much, but they still taste good.
Here's recipes for BUF ex-patriots, to make beef on weck, and authentic rolls if you are ambitious. Bon Appetit ! (sorry - long post...my apologies to scroll fingers everywhere!)
Easy Beef on Kummelweck
Rump roast, Kaiser rolls (don't use rolls that contain egg), kosher salt, egg white, water, caraway seed, marjoram, onion powder, ground black pepper, McCormick's powdered aj jus mix.
First...cook the beef and refrigerate, saving the juices.
Second...Prepare the au jus mix.
Third...prepare the rolls.
Beef:
Scrape off all meat surfaces with a knife. If there is a band of fat and membrane, cut with a sharp knife so the roast won't buckle, but do not remove the fat. Season a 2 - 4 lb rump roast with marjoram, kosher salt, onion powder, and black pepper.
Place in a foil-lined pan.
Set into oven. Then turn oven on to 325 F. You don't need to pre-heat. Using a meat thermometer (a remote probe is best), remove at 115 F. Place pan on a hot plate and cover with foil. When cool, place in an air-tight container.
Carefully remove the foil containing juices, fold it and place it in the container, and refrigerate.
When fully refrigerated, remove beef and slice thinly with an electric knife.
Au jus - buy the commercial McCormick package - a dollar or so.
Prepare per package instructions, adding the reserved juices from the drippings you saved on the aluminum foil.
Rolls:
Set an oven rack high, and turn oven to broil.
Cut in half and place down on a baking sheet. Add a teaspoon or so of water to one egg white, and brush the rolls. Dust top and bottom to taste with caraway seed and kosher salt.
Place in the broiler, being very watchful. You want the egg wash to set the salt and seed, and the roll tops can burn easily.
To serve: Using tongs, douse enough beef in the au jus for a sandwich, remove and place on the roll. Beef on weck is best served juicy - dipping the top of the roll into the top of the au jus works well.
If you have the time (and moxie) to make original, authentic Kummelweck, here's the deal. Even the best of B&W purveyors don't make these labor-intensive, time-consuming things.:
Kummelweck Rolls, Makes 6
1 x package of dry yeast. Do not use quick-rise.
3/4 cup tepid potato water (80 - 100 F)
1 tsp sugar
1/2 cup mashed potatoes. Don't add salt but do reserve the liquid
1/2 cup milk
3 tbsp butter, melted
1 tsp salt
1 tbsp caraway seeds
3 cups all-purpose flour
1 cup bread flour
1 x egg white, beaten with 1 1/2 tsp water
x kosher salt for dusting
x caraway seeds for dusting
Procedures
1. Mix yeast with 1/4 cup of the tepid potato water and sugar in a separate bowl large enough to hold the remaining ingredients.
2. Combine mashed potatoes, 3/4 cup remaining potato water, milk, butter, salt and caraway seeds in a separate bowl.
3. When yeast mixture is foamy, stir in the contents of 2., above. Add the flour, a cup at a time, stirring until dough comes away from bowl.
4. Turn out onto floured board and let rest while you clean and butter a bowl. Knead dough 10 minutes, adding flour if necessary to create a smooth dough. I use a mixer with dough hooks, on the "Fold" setting.
5. Return to bowl and roll dough around to coat it with butter. Cover with a towel and let rise in warm place until double in bulk, about 1 to 2 hours. Punch dough down, knead again,
flouring as needed, for 1-2 minutes. Roll out and divide into six pieces.
6. Form each piece into a smooth ball. Then flatten ball slightly so that it is roll shaped. Set 2 inches apart on a lightly greased cookie sheet.
7. Cover loosely with towel and let rise until double in bulk, less than 1 hour.
8. Preheat oven to 375 F.
9. Make the star-shaped indentations with a spatula, and brush rolls with egg white mixture and sprinkle with desired amount of kosher salt and caraway seeds.
10. Bake 15 minutes, reduce heat to 325 F and bake 15-20 minutes, until rolls are medium brown.
11. Remove from oven and cool on baking rack.
Note: You can freeze the dough after the first rising. Thaw, continue with the second rise. They will not rise very much, but they still taste good.
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