Beef on Weck


 
Ted M (FatEddy)

Ted M (FatEddy)

TVWBB Super Fan
Hello All,
It's been many months since I've posted, why? I have no clue, but I love this site and visit it everyday. The creativity is inspiring.

A friend of mine from upstate New York turned us on to this a long time ago. Seems to be a local thing around there.
I can't get kummelweck rolls around here so I made them myself.

Dough ready to go into the oven, sprinkled with equal parts of caraway seeds, salt and pumpernickel flour.
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Rolls done…. man they smelled good.
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Fired up the performer with Trader Joe's Natural Charcoal. I had never used before, but I had run out of K-Blue and the bag had been sitting in the garage for some time.
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4lb. beef bottom round oiled and just salt & pepper.
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Got called from work as soon as I put it on the grill. So i did not get a grill shot. Cooked indirect and pulled it at 125.
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This guy was following me all over thinking he was going to get something.
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This was my second… It was very tasty. Some not good looking yams in the foreground, but they were actually very good and some mac and cheese.
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I was very pleasantly surprised by the hardwood smoke flavor from the trader joe's charcoal.
Thanks for looking. -Ted
 
Ted, whaddya talking about? Those yams look GREAT!!
And your weck looks Fantastic also!
I'm employed at a German based company and one particular deutschlander talks about his kümmelweck rolls at times... so he must make them also...
 
Hey Ted,

I spent 15 years in Buffalo and had Beef On Weck many times. What impresses me most is the rolls you made!! They look awesome!!

Jim
 
Ted that meal looks great!
If possible could you share the recipe with us?
The wife and I are on a diet BUT! getting off it to try those rolls.
THanks for sharing.
Chuck.
 
I used the recipe on the King Arthur Flour web site.

Dough
3/4 cup water
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 teaspoon salt
1 1/3 cups Sir Lancelot Hi-Gluten Flour
1 1/3 cups King Arthur Unbleached Special Bread Flour
2 tablespoons Baker's Special Dry Milk or nonfat dry milk
2 tablespoons potato flour
2 tablespoons unsalted butter
1 egg

Topping
equal parts caraway seeds, coarse salt and pumpernickel flour, mixed until well-combined

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the topping, mixing to form a shaggy dough. Knead the dough, by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point.

Divide the dough into six 3 1/4-ounce pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy.

Brush the rolls with a bit of melted butter, and sprinkle lightly* with the topping. Bake them in a preheated 425°F oven for 15 to 18 minutes, or until they're golden brown. Remove from the oven and cool on a wire rack; they're best served the same day they're made, though they do reheat nicely. Yield: Six large rolls.

*Use more or less topping, according to your taste tolerance for salt.
 
I'll say the same thing I said to Steven A's Beef on Weck post: not sure if I'm more impressed by the beef or the rolls, but they're both awesome. Great cook and bake!
 
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