Behindenemylines Posted March 31, 2021 Share Posted March 31, 2021 I’m sure there are dozens of posts on this but I’m too damn lazy to search through them all. trying to get my favorite bar here in Western Massachusetts to start serving Beef on Weck. Need some good recipes a restaurant can use to get this off the ground. Any actual specifics would help. They are willing to give it a go if I can help. If I pull this off thinking I can get them the Sunday ticket and make them a Bills bar in short order. thanks for the help! Quote Link to comment Share on other sites More sharing options...
EmotionallyUnstable Posted April 1, 2021 Share Posted April 1, 2021 All I know is it’s safest to start by acquiring a good horseradish 1 Quote Link to comment Share on other sites More sharing options...
Gugny Posted April 1, 2021 Share Posted April 1, 2021 18 hours ago, Behindenemylines said: I’m sure there are dozens of posts on this but I’m too damn lazy to search through them all. trying to get my favorite bar here in Western Massachusetts to start serving Beef on Weck. Need some good recipes a restaurant can use to get this off the ground. Any actual specifics would help. They are willing to give it a go if I can help. If I pull this off thinking I can get them the Sunday ticket and make them a Bills bar in short order. thanks for the help! Very simple to make. Tell them to use Eye Round or Top Round. And the horseradish has to be good horseradish. https://www.allrecipes.com/recipe/162533/beef-on-weck/ 1 Quote Link to comment Share on other sites More sharing options...
WhoTom Posted April 1, 2021 Share Posted April 1, 2021 49 minutes ago, Gugny said: And the horseradish has to be good horseradish. I kinda like mine with Ranch. (There. I got this year's April Fools' joke out of the way.) 1 Quote Link to comment Share on other sites More sharing options...
ExWNYer Posted April 1, 2021 Share Posted April 1, 2021 18 hours ago, Behindenemylines said: I’m sure there are dozens of posts on this but I’m too damn lazy to search through them all. trying to get my favorite bar here in Western Massachusetts to start serving Beef on Weck. Need some good recipes a restaurant can use to get this off the ground. Any actual specifics would help. They are willing to give it a go if I can help. If I pull this off thinking I can get them the Sunday ticket and make them a Bills bar in short order. thanks for the help! Just get them to serve Sahlen's hot dogs and list them on the menu as 'Lips and Massholes'... 1 Quote Link to comment Share on other sites More sharing options...
sherpa Posted April 1, 2021 Share Posted April 1, 2021 I use egg wash for the adherent on the salt/caraway, but the key is having an extremely tender thinly sliced beef. Got to get that right, and you're OK. Quote Link to comment Share on other sites More sharing options...
Seasons1992 Posted April 1, 2021 Share Posted April 1, 2021 23 minutes ago, WhoTom said: I kinda like mine with Ranch. @Royale with Cheese 1 Quote Link to comment Share on other sites More sharing options...
T&C Posted April 1, 2021 Share Posted April 1, 2021 1 hour ago, Gugny said: Very simple to make. Tell them to use Eye Round or Top Round. And the horseradish has to be good horseradish. https://www.allrecipes.com/recipe/162533/beef-on-weck/ Agree... there is no rocket science to this one... although it tastes great even when kind of ***** up. Fried bologna sandwiches now, if not done correctly, can be a real red light affair. Very labor intensive. Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 (edited) If you want it done right... Skip the au jus... It's working man's food... Original invention of the recipe calls for gravy: How the coastal elites co-opted it with au jus is beyond me: https://buffalonews.com/news/local/history/torn-down-tuesday-bailos-famed-for-beef-on-weck-and-an-urban-legend/article_c401f97b-2d78-5ac5-91ee-b3d85bb4546c.html "...The draft beers were big. The shrimp cocktail was big. And famously, the beef on weck was huge. The well-done beef, usually topped with GRAVY and horseradish at Bailo's, poured off of the full-sized kimmelweck roll. Again, at a time when dozens — if not hundreds — of corner saloons were carving up beef on weck around the region, Bailo's was famous all over the city for people who'd make the trip for what was universally recognized as one of the city's best roast beef sandwiches." Edited April 1, 2021 by ExiledInIllinois Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 Quote Link to comment Share on other sites More sharing options...
Mike in Horseheads Posted April 1, 2021 Share Posted April 1, 2021 1 minute ago, ExiledInIllinois said: Looks like they set the place on fire for using gravy, lesson learned? 1 2 Quote Link to comment Share on other sites More sharing options...
Irv Posted April 1, 2021 Share Posted April 1, 2021 18 hours ago, EmotionallyUnstable said: All I know is it’s safest to start by acquiring a good horseradish This will curl your nose hairs! 1 Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 6 minutes ago, Mike in Horseheads said: Looks like they set the place on fire for using gravy, lesson learned? They rebuilt. That was the first one. You mess with beef, you play with fire 🔥... 😉😜 2 minutes ago, Irv said: This will curl your nose hairs! I never got why it needed to be refrigerated. Doesn't it contain vinegar? Quote Link to comment Share on other sites More sharing options...
Gugny Posted April 1, 2021 Share Posted April 1, 2021 16 minutes ago, ExiledInIllinois said: If you want it done right... Skip the au jus... It's working man's food... Original invention of the recipe calls for gravy: How the coastal elites co-opted it with au jus is beyond me: https://buffalonews.com/news/local/history/torn-down-tuesday-bailos-famed-for-beef-on-weck-and-an-urban-legend/article_c401f97b-2d78-5ac5-91ee-b3d85bb4546c.html "...The draft beers were big. The shrimp cocktail was big. And famously, the beef on weck was huge. The well-done beef, usually topped with GRAVY and horseradish at Bailo's, poured off of the full-sized kimmelweck roll. Again, at a time when dozens — if not hundreds — of corner saloons were carving up beef on weck around the region, Bailo's was famous all over the city for people who'd make the trip for what was universally recognized as one of the city's best roast beef sandwiches." Yeah, nothing says, "beef on weck," like well done beef and gravy. Does it come with ketchup, too? Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 3 minutes ago, Gugny said: Yeah, nothing says, "beef on weck," like well done beef and gravy. Does it come with ketchup, too? What do you know... You're not from Buffalo. We might like ketchup! 😜 It's bar food. Why people make more out of it than it's worth is silly. The beef is done rarer first and then finishes off well in the gravy. Quote Link to comment Share on other sites More sharing options...
Gugny Posted April 1, 2021 Share Posted April 1, 2021 5 minutes ago, ExiledInIllinois said: What do you know... You're not from Buffalo. We might like ketchup! 😜 It's bar food. Why people make more out of it than it's worth is silly. The beef is done rarer first and then finishes off well in the gravy. Well you are from Buffalo, so what do you know about the Chicago River and lock system? Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 1 minute ago, Gugny said: Well you are from Buffalo, so what do you know about the Chicago River and lock system? Nothing! 😆 It was designed in Buffalo, 1950-1960... The lock & dam that is. 😃 Honest! Au jus is for Chicago Italian Beef. Dipped, Wet, or Dry: Quote Link to comment Share on other sites More sharing options...
NoSaint Posted April 2, 2021 Share Posted April 2, 2021 6 hours ago, ExiledInIllinois said: They rebuilt. That was the first one. You mess with beef, you play with fire 🔥... 😉😜 I never got why it needed to be refrigerated. Doesn't it contain vinegar? it very clearly states that it’s to maintain safety Quote Link to comment Share on other sites More sharing options...
Marv's Neighbor Posted April 2, 2021 Share Posted April 2, 2021 Is it too late to name the stadium Bailo?? Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 2, 2021 Share Posted April 2, 2021 13 hours ago, NoSaint said: it very clearly states that it’s to maintain safety I clearly call it FakeNews. It has vinegar in it. It's already safe at room temp. Quote Link to comment Share on other sites More sharing options...
Chef Jim Posted April 3, 2021 Share Posted April 3, 2021 I know I’m going to take some heat for this but here goes. Beef on Weck pretty much sucks. First. Waaaaaay to much salt in the bun. I always brush most of it off. Second I love spicy but horseradish is an ingredient not a condiment. Kind of like wasabi on sushi. You take something as delicate as raw fish and slather it in nose hair removing fire. 😏 I do have one every time I visit just to remind me why I left. I kid..I kid. 😂 Quote Link to comment Share on other sites More sharing options...
Beerball Posted April 3, 2021 Share Posted April 3, 2021 On 4/1/2021 at 1:58 PM, Gugny said: Very simple to make. Tell them to use Eye Round or Top Round. And the horseradish has to be good horseradish. https://www.allrecipes.com/recipe/162533/beef-on-weck/ A restaurant would want a more substantial slab of beef. (so would you, I know) 1 Quote Link to comment Share on other sites More sharing options...
Behindenemylines Posted April 4, 2021 Author Share Posted April 4, 2021 Thanks everybody for your comments and suggestions. I’ll be passing some recipes along and hopefully phase 1 is a success. next will be Sunday ticket and then Bills game specials. Gonna be a chore here in Pats country but knowing the Bills fans if we build it they will come! thanks all and Go Bills! Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 4, 2021 Share Posted April 4, 2021 2 hours ago, Behindenemylines said: Thanks everybody for your comments and suggestions. I’ll be passing some recipes along and hopefully phase 1 is a success. next will be Sunday ticket and then Bills game specials. Gonna be a chore here in Pats country but knowing the Bills fans if we build it they will come! thanks all and Go Bills! Good luck... Your welcome. Again, pure bar food. In the old days, when they were invented, the sandwiches were gratis... Salted rolls so the workers would drink more BEER. FWIW... My BiL is from the Boston area... A lover of all things Bawston and his grandmother's baked beans... IE: Obnoxious to the core. Anyway... He loved the lowbrow, "salt of the earth" beef on weck when he was first introduced to it back when my mother was living (pre 1999). And yes, it was made with gravy. It's bar food, fare for the salt of the earth... So I guess there is a redeeming quality about my BiL... Yankee frugality and sensibly overrides coastal snobism... Even if he thinks BFLo is an outpost on the Niagara Frontier and a million miles away in Indian Country. Try not to make it out to be more than anything more. Get a big piece of suet and slap it on top of the top round while it cooks. Cook it rare, easy to slice and it will finish in the gravy. Kimmelweck is just a salted Kaiser roll with caraway. It's really not that hard. Gasp: finish it off in a CrockPot... 😆 😃😊 Quote Link to comment Share on other sites More sharing options...
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