Jump to content

Beef on Weck Tips


judman

Recommended Posts

3 minutes ago, Augie said:

 

Went there as a much younger person. I’ve been known to go directly from the airport to Schwabl’s on trips back to see a game. Amazing as well, and I had totally forgotten how good German potato salad could be!  Bad time for such a craving! 

 

Not a German potato salad fan but i wouldn't turn it down either

 

 

  • Like (+1) 1
Link to comment
Share on other sites

8 minutes ago, Augie said:

 

Went there as a much younger person. I’ve been known to go directly from the airport to Schwabl’s on trips back to see a game. Amazing as well, and I had totally forgotten how good German potato salad could be!  Bad time for such a craving! 

 

yeeeeaaars since I had German Potato salad.....de-lish

  • Agree 1
Link to comment
Share on other sites

1 hour ago, PromoTheRobot said:

Napoli's in Utica makes a beautiful round roll. Call ahead. They have limited hours. If you ask far enough ahead, maybe they could bake on some caraway and rock salt for you. And while you're there get one of their tomato pies.

 

As for the beef, an easy cheat is to get some rare deli roast beef, whip up a pot of au jus, and soak the beef in it just long enough to warm it before serving.

    Boars Head London Broil is the bomb.

    Agree with au jus. TOPS actually sells a shaker full of salt with caraway seeds . Throw a little Millers horseradish and you’re in business.

Link to comment
Share on other sites

eye of round. can if you want before but add salt/pepper on oil.  I like to do mine in the slow cooker for about 3-4 hours and then slice it up with a meat slicer ($50 well spent on amazon).

 

Just use the au jus recipe for the slow cooker instead of water (can add other veggies if you want to it which makes it easier).

Link to comment
Share on other sites

2 hours ago, judman said:

I’m out of town and left to my own devices for beef on weck. So I’m looking for some tips on what cuts people are fond of and any other tips (like cooking times, temps, etc.).
 

I did find a place to obtain rolls locally (I’m near Utica). I tried to make my own last year and they were not very good (barely passable, actually).  With the rolls being made for me, I can focus on the meat. 
 

Thank you in advance. Go Bills!


go to wegmans in Syracuse area…I can get them at mine in northern virginia.

Link to comment
Share on other sites

The one big mistake I made was NOT having a beef on weck sandwich the one and only time I visited Buffalo. Big regret. I’ve been looking around locally (western Canada) for a place that makes this specialty ‘wich. 
 

wings were great though. I watched the Bills get smashed by the Pats with JP under center. 
 

 

Edited by AlfaBill
Link to comment
Share on other sites

2 hours ago, Buffalo Boy said:

    Boars Head London Broil is the bomb.

    Agree with au jus. TOPS actually sells a shaker full of salt with caraway seeds . Throw a little Millers horseradish and you’re in business.

I am a lousy cook, so after botched attempts at a more legit version a couple times, I found this approach much easier and fine for me at least.  

  • Haha (+1) 1
Link to comment
Share on other sites

5 hours ago, PromoTheRobot said:

Napoli's in Utica makes a beautiful round roll. Call ahead. They have limited hours. If you ask far enough ahead, maybe they could bake on some caraway and rock salt for you. And while you're there get one of their tomato pies.

 

As for the beef, an easy cheat is to get some rare deli roast beef, whip up a pot of au jus, and soak the beef in it just long enough to warm it before serving.

 

5 hours ago, Beerball said:

Eye of round. If you have a sous vide setup use it. If not season and roast to a nice R to MR.  Slice as thin as possible.

 

I have done top round, eye of round and the deli roast beef life hack.

 

Eye of round is, by far, the best route.  Top round will do well.  But there is a HUGE difference between making and slicing your own roast beef and using deli meat.

 

I do not have Sue Veed, but I'm sure that would result in the best meat.  But oven roasting an eye round will give you top quality.

 

Link to comment
Share on other sites

Went to the Genny Brew Pub in Rochester last weekend and ordered their B.o.W.  It has Charlie the Butcher beef on it and a really good toll.  Washed down with two Genny Screamers.  Highly recommended.  

Link to comment
Share on other sites

This topic is OLD. A NEW topic should be started unless there is a very specific reason to revive this one.

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...