Thank you so much for putting this recipe on the internet as I am forwarding it to my son. ----- Original Message ----- From: "Carol Goodson" <[email protected]> To: <[email protected]> Sent: Wednesday, February 06, 2008 1:05 PM Subject: Re: [NYERIE] Beef on Weck recipe Living in Georgia now, I, too, pine away for Beef on Weck. A few years ago, a friend from high school who now works professionally as a cook doing stuff on PBS, was kind enough to send me this recipe: --------------------------------------------------------------------------------- Charlie the Butcher's Kümmelweck Rolls Beef on Weck starts with a kümmelweck roll, made only in Western New York State. Thanks to Charlie the Butcher, who developed the recipe below, you can now make the requisite roll no matter where you live. 2 ounces coarse salt 2 ounces whole caraway seed 2 tablespoons warm water 1 teaspoon cornstarch ¼ cup boiling water 12 fresh Kaiser or hard rolls In a small bowl, combine coarse salt and caraway seed and set aside or store in a clean dry jar. In a small saucepan, dissolve cornstarch in warm water. Stir in the boiling water. Bring to a boil, and cook until mixture thickens enough to coat a spoon. Cool and store, covered, in the refrigerator if not using right away. Preheat oven to 350°. Place Kaiser or hard rolls on a baking sheet. Brush tops of rolls with cornstarch mixture. Sprinkle each roll with an equal amount of caraway seed and salt mixture. Place rolls in the oven for about 4 minutes or just long enough for the caraway to dry. Remove from oven and use immediately to make beef on weck. Yield: 12 rolls. Roast Beef for Beef on Weck Flo Piedja of Freedom, New York, prepares roast beef that would please anyone from Buffalo, and the following recipe is based on her traditional method. 1 5-pound top round of beef roast Ground black pepper Garlic powder Celery salt Quick beef gravy: 3 14-ounce cans quality beef broth ½ cup cold water ½ cup cornstarch Browning sauce, such as Kitchen Bouquet Salt and ground black pepper, to taste Preheat oven to 450°. Sprinkle the roast with pepper, garlic powder, and celery salt to taste, covering all sides. Place the roast on a rack in a baking pan and roast, uncovered, until the outside becomes brown and crispy, about 45 minutes to 1 hour. Reduce oven temperature to 325°, and continue roasting until the desired degree of doneness is reached by testing with a meat thermometer. For rare, it will take about 12 minutes per pound to reach a temperature of 120°, and for medium, it will take about 15 minutes per pound to reach a temperature of 140°. While beef is roasting, prepare the gravy. In a medium saucepan, place 2 cans of the beef broth and bring broth to a boil. In a jar or salad dressing mixer, combine the cold water and the cornstarch, shaking it well. Gradually whisk the cornstarch mixture into the boiling broth, reduce heat to medium, and let the gravy simmer for 5 minutes. Stir in enough browning sauce to give the gravy a rich, deep brown color, and season to taste with salt and pepper. Cover and set aside. When the roast is done, remove it from the oven and let it rest for 5 to 10 minutes. Reheat the gravy over medium heat, whisking in any drippings from the roast and additional beef broth to reach the desired thickness. Slice the beef very thin. Slice rolls in half horizontally. PLace sliced beef on the bottom of the roll. Dip the tops in the gravy just to coat the inside of the roll, place atop the beef, and serve with pelnty of horseradish. _______________________________________________ Carol Goodson, Head Library Access Services & Instructional Services UNIVERSITY OF WEST GEORGIA 1601 Maple Street Carrollton GA 30118 Voice: (678) 839-6507 | Fax: (678) 839-6509 email: [email protected] http://www.westga.edu/~cgoodson/ http://www.myspace.com/the_librarian ________________________________________________ ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I have been reading the Beef on Weck all week. I grew up in Buffalo and now live in St. Louis, my husband thought I was crazy until I got him to go up there and taste it. We haven't been there in a few years but he still talks about it. I might try this recipe. I am researching Buchheit, Daniel, Daigler, Kreigbaum and a number of other names from the Williamsville area. Maybe I can help some of you and you me. Chris Green (Buchheit) ----- Original Message ----- From: "Geri Pfleuger" <[email protected]> To: <[email protected]> Sent: Wednesday, February 06, 2008 1:21 PM Subject: Re: [NYERIE] Beef on Weck recipe Thank you so much for putting this recipe on the internet as I am forwarding it to my son. ----- Original Message ----- From: "Carol Goodson" <[email protected]> To: <[email protected]> Sent: Wednesday, February 06, 2008 1:05 PM Subject: Re: [NYERIE] Beef on Weck recipe Living in Georgia now, I, too, pine away for Beef on Weck. A few years ago, a friend from high school who now works professionally as a cook doing stuff on PBS, was kind enough to send me this recipe: --------------------------------------------------------------------------------- Charlie the Butcher's Kümmelweck Rolls Beef on Weck starts with a kümmelweck roll, made only in Western New York State. Thanks to Charlie the Butcher, who developed the recipe below, you can now make the requisite roll no matter where you live. 2 ounces coarse salt 2 ounces whole caraway seed 2 tablespoons warm water 1 teaspoon cornstarch ¼ cup boiling water 12 fresh Kaiser or hard rolls In a small bowl, combine coarse salt and caraway seed and set aside or store in a clean dry jar. In a small saucepan, dissolve cornstarch in warm water. Stir in the boiling water. Bring to a boil, and cook until mixture thickens enough to coat a spoon. Cool and store, covered, in the refrigerator if not using right away. Preheat oven to 350°. Place Kaiser or hard rolls on a baking sheet. Brush tops of rolls with cornstarch mixture. Sprinkle each roll with an equal amount of caraway seed and salt mixture. Place rolls in the oven for about 4 minutes or just long enough for the caraway to dry. Remove from oven and use immediately to make beef on weck. Yield: 12 rolls. Roast Beef for Beef on Weck Flo Piedja of Freedom, New York, prepares roast beef that would please anyone from Buffalo, and the following recipe is based on her traditional method. 1 5-pound top round of beef roast Ground black pepper Garlic powder Celery salt Quick beef gravy: 3 14-ounce cans quality beef broth ½ cup cold water ½ cup cornstarch Browning sauce, such as Kitchen Bouquet Salt and ground black pepper, to taste Preheat oven to 450°. Sprinkle the roast with pepper, garlic powder, and celery salt to taste, covering all sides. Place the roast on a rack in a baking pan and roast, uncovered, until the outside becomes brown and crispy, about 45 minutes to 1 hour. Reduce oven temperature to 325°, and continue roasting until the desired degree of doneness is reached by testing with a meat thermometer. For rare, it will take about 12 minutes per pound to reach a temperature of 120°, and for medium, it will take about 15 minutes per pound to reach a temperature of 140°. While beef is roasting, prepare the gravy. In a medium saucepan, place 2 cans of the beef broth and bring broth to a boil. In a jar or salad dressing mixer, combine the cold water and the cornstarch, shaking it well. Gradually whisk the cornstarch mixture into the boiling broth, reduce heat to medium, and let the gravy simmer for 5 minutes. Stir in enough browning sauce to give the gravy a rich, deep brown color, and season to taste with salt and pepper. Cover and set aside. When the roast is done, remove it from the oven and let it rest for 5 to 10 minutes. Reheat the gravy over medium heat, whisking in any drippings from the roast and additional beef broth to reach the desired thickness. Slice the beef very thin. Slice rolls in half horizontally. PLace sliced beef on the bottom of the roll. Dip the tops in the gravy just to coat the inside of the roll, place atop the beef, and serve with pelnty of horseradish. _______________________________________________ Carol Goodson, Head Library Access Services & Instructional Services UNIVERSITY OF WEST GEORGIA 1601 Maple Street Carrollton GA 30118 Voice: (678) 839-6507 | Fax: (678) 839-6509 email: [email protected] http://www.westga.edu/~cgoodson/ http://www.myspace.com/the_librarian ________________________________________________ ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message