BuffaloSpree.com's Recipe of the week: Arthur Bovino’s Beef on ’Weck
Roast Beef and Homemade Kummelweck Rolls
Arthur Bovino’s Roast Beef
PREP TIME: 2 hours and 20 minutes
ACTIVE TIME: 25 to 30 minutes
TOTAL TIME: 2 hours and 50 minutes
YIELD: 6 sandwiches
Freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dill seed powder
1 teaspoon coriander powder
1 teaspoon paprika
3.2 pounds top round
3 cups beef broth
6 kummelweck rolls
6 tablespoons fresh horseradish
6 dill pickle spears
1. Preheat oven to 200°F.
2. Combine seasoning in a small bowl, then rub to cover all sides of beef.
3. Cook at 200°F for about 2 hours, until internal temperature reaches 120°F for medium rare.
4. Rest roast 10 minutes.
5. Bring beef broth to a simmer in a small pot on stove, then turn off the heat.
6. Use a hollow-edge slicer or a very sharp carving knife to cut slices against grain as thin as possible. Weigh portions of 5 to 6 ounces per sandwich.
7. Slice rolls horizontally. Evenly layer roast beef on bottom. Quickly dip the underside of the top half of roll in the au jus (Charlie the Butcher says, “This is not a French dip!”), then top sandwich and slice in half.
8. Serve with fresh horseradish and a dill pickle spear.
Arthur Bovino’s Homemade Kummelweck Rolls
PREP TIME: 2 hours
ACTIVE TIME: 30 minutes
TOTAL TIME: 2½ hours
YIELD: 6 rolls
1 ½ cups milk
1 ½ tablespoons butter, softened
3 teaspoons active dry yeast
1 tablespoon sugar
3 cups all-purpose flour
1 tablespoon salt
3 tablespoons pretzel salt
3 tablespoons caraway seeds
1. Preheat oven to 425°F.
2. Combine milk and butter in a small saucepan over low heat until milk is just warm. Remove milk from heat to a mixing bowl.
3. Stir in yeast and sugar and let proof 5 minutes.
4. Combine flour and salt.
5. Add yeast mixture to flour.
6. Using a mixer with a dough hook or by hand, knead dough until smooth and completely combined, about 15 minutes. Place dough in a greased bowl and cover with plastic wrap. Let rise until dough doubles in size, about an hour.
7. Work air out of dough. Use a scale to divide into 6 portions. Form round balls, place them on a Silpat-lined baking sheet and let rise 30 minutes. Bake 15 minutes. Remove and let cool.
8. Scramble egg with fork to create wash. Separately, mix salt and caraway seeds.
9. Place rolls in an empty tray and coat entire top surface of each roll with egg wash (you can dip a paper towel if you don’t have a pastry brush). Sprinkle 1 to 2 teaspoons of salt-caraway mixture over each roll.
10. Return rolls to the oven 3 to 5 minutes and serve!