House-made Beef On Weck Recipe
Premium Certified Angus Top Round seasoned and seared with a spice rub created at Duff's over 40 years ago. Full 24-hour slow-cooking process. Sliced thin and piled high on a locally baked and toasted kimmelweck roll.
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Ingredients
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Beef Preparation
Kimmelweck Rolls
Serving
Method
Beef Preparation
- 1
Season the Beef
In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Rub this spice mixture all over the certified Angus top round, ensuring it is evenly coated.
- 2
Sear the Beef
In a large skillet over medium-high heat, add a tablespoon of oil and sear the seasoned beef on all sides until browned, about 3-4 minutes per side.
- 3
Slow Cook the Beef
Transfer the seared beef to a slow cooker. Pour the beef broth over the top, cover, and cook on low for 24 hours until the beef is tender and easily shredded.
- 4
Slice the Beef
Once cooked, remove the beef from the slow cooker and let it rest for 10 minutes. Thinly slice the beef against the grain.
Kimmelweck Rolls
- 5
Prepare the Rolls
Preheat the oven to 375°F (190°C). Place the kimmelweck rolls on a baking sheet. Brush the tops of the rolls with water, then sprinkle with coarse sea salt and caraway seeds.
- 6
Toast the Rolls
Bake the rolls in the preheated oven for about 10-12 minutes or until golden brown and toasted.
Serving
- 7
Assemble the Sandwich
Slice the toasted kimmelweck rolls in half. Pile high with the thinly sliced beef. Serve with a side of horseradish and prepared mustard for added flavor.
