Beef on Weck

How to Make Beef on Weck

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1. Heat the oven to 150°C / 300°F (130°C / 265°F fan). Mix the fine salt, pepper and garlic powder and rub it over the beef.

   Mark done

2. Heat the oil in a large ovenproof frying pan over high heat and brown the beef for 2 minutes on each side. Set it on a rack in a roasting tin and pour the stock into the tin.

   Mark done Start 2 min timer

3. Roast for 1 hour 30 minutes to 2 hours, until a thermometer pushed into the middle reads 52°C / 125°F for rare to medium-rare.

   Mark done Start 1 hr timer

4. Rest the beef for 20 minutes. Pour the juices from the tin into a small pan, bring to a simmer and keep warm as the jus.

   Mark done Start 20 min timer

5. Raise the oven temperature to 200°C / 400°F (180°C / 355°F fan). Brush the tops of the rolls with the egg, sprinkle with the coarse salt and caraway seeds and bake for 6 to 8 minutes, until golden.

   Mark done Start 6 min timer

6. Slice the beef as thinly as you can across the grain. Split the rolls, dip the cut side of each top half in the warm jus and pile the beef on the base.

   Mark done

7. Spread horseradish on the top halves, close the sandwiches and serve at once with extra jus.

   Mark done

Tips for Making Beef on Weck

• Use a thermometer. The difference between rosy and grey is only a few degrees, and top round dries out quickly.
• Slice the beef paper-thin. A chilled roast, or a very sharp long knife, gives the thinnest slices, and thin slices are the mark of a good beef on weck.
• Buy real horseradish, not horseradish sauce. It is much hotter, and the heat is what the sandwich is built around.

What to Serve with Beef on Weck

• Dill pickles
• Potato salad
• Cold lager

Storing & Reheating Beef on Weck

Keeps in the fridge in its jus for up to 4 days. Reheat the slices in the jus, not in the microwave, and assemble with fresh rolls.

Beef on Weck FAQ: Common Questions

Beef on Weck Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.