Beef on weck, a mouthwatering sandwich that has captured the hearts and taste buds of many, is a staple of Western New York cuisine. This delectable dish consists of thinly sliced roast beef piled high on a kummelweck roll, topped with horseradish sauce and served with a side of au jus. But have you ever wondered who started this beloved tradition? In this article, we’ll delve into the history of beef on weck, exploring its origins and the key players who helped shape this culinary masterpiece.
A Brief History of Beef on Weck
Beef on weck has its roots in the early 20th century, when German immigrants arrived in the United States, bringing with them their culinary traditions. The kummelweck roll, a type of bread that is characteristic of beef on weck, is a nod to these German roots. The roll is topped with caraway seeds and salt, giving it a distinctive flavor and texture.
The Role of Charles Schwabl
One name that is often associated with the origins of beef on weck is Charles Schwabl, a German immigrant who opened a restaurant in Buffalo, New York, in the early 1900s. Schwabl’s Restaurant, which is still in operation today, is said to be the birthplace of beef on weck. According to legend, Schwabl began serving thinly sliced roast beef on a kummelweck roll to hungry workers at the local steel mills.
A Family Tradition
Schwabl’s Restaurant has remained a family-owned business for over 100 years, with each generation contributing to the evolution of beef on weck. Charles Schwabl’s son, also named Charles, took over the restaurant in the 1950s and continued to perfect the recipe. Today, the restaurant is run by the third generation of Schwabls, who remain committed to serving the highest-quality beef on weck in the area.
The Rise of Beef on Weck
So, how did beef on weck become a staple of Western New York cuisine? The answer lies in the region’s rich cultural heritage. In the early 20th century, Buffalo was a thriving industrial city, with steel mills and factories employing thousands of workers. These workers needed hearty, filling meals that could be eaten on the go, and beef on weck fit the bill perfectly.
A Local Phenomenon
Beef on weck quickly became a local phenomenon, with restaurants and bars throughout the area serving their own versions of the dish. The sandwich was often served at social gatherings and parties, where it was devoured by hungry guests. As the popularity of beef on weck grew, so did its reputation, with foodies and locals alike singing its praises.
A Regional Icon
Today, beef on weck is a regional icon, with its own festival and numerous restaurants serving their own versions of the dish. The sandwich has also gained national recognition, with food critics and bloggers praising its unique flavor and texture.
The Key Players
While Charles Schwabl is often credited with inventing beef on weck, there are several other key players who have contributed to its evolution. These include:
- George Weiss, a local butcher who supplied Schwabl’s Restaurant with high-quality roast beef.
- Frank and Teresa’s Anchor Bar, a restaurant in Buffalo that claims to have invented the “beef on weck” sandwich.
- The Buffalo Courier-Express, a local newspaper that published a recipe for beef on weck in the 1950s.
A Recipe for Success
So, what makes beef on weck so special? The answer lies in its unique combination of flavors and textures. The thinly sliced roast beef is cooked to perfection, with a tender, juicy texture that simply melts in your mouth. The kummelweck roll is soft and fluffy, with a subtle sweetness that complements the savory flavor of the beef. And let’s not forget the horseradish sauce, which adds a pungent kick to the dish.
A Recipe for Beef on Weck
If you’re feeling adventurous, why not try making your own beef on weck at home? Here’s a simple recipe to get you started:
Ingredients:
- 1 pound thinly sliced roast beef
- 4 kummelweck rolls
- 1/4 cup horseradish sauce
- 1 cup au jus
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (180°C).
- Slice the roast beef into thin strips and place on a baking sheet.
- Bake the beef in the oven for 10-15 minutes, or until it’s cooked to your liking.
- Meanwhile, toast the kummelweck rolls by placing them on the oven rack for a few minutes.
- Assemble the sandwiches by placing the beef on the rolls, topping with horseradish sauce and serving with au jus.
Conclusion
Beef on weck is a culinary masterpiece that has captured the hearts and taste buds of many. From its humble beginnings at Schwabl’s Restaurant to its current status as a regional icon, this delicious sandwich has come a long way. Whether you’re a local or just visiting the area, beef on weck is a must-try dish that is sure to satisfy your cravings. So, next time you’re in Western New York, be sure to stop by Schwabl’s Restaurant or one of the many other local eateries serving this tasty treat. Your taste buds will thank you!
What is Beef on Weck, and how did it originate?
Beef on Weck is a popular American sandwich dish that consists of thinly sliced roast beef served on a kummelweck roll, topped with horseradish sauce and sometimes melted cheese. The dish is believed to have originated in the early 20th century in Buffalo, New York, where it remains a staple of local cuisine. The name “Beef on Weck” is derived from the type of roll used, which is called a kummelweck, a German word that roughly translates to “caraway seed.”
The exact origin of Beef on Weck is unclear, but it is often attributed to a German immigrant named Charles Schwabl, who owned a deli in Buffalo in the early 1900s. Schwabl allegedly created the dish as a way to serve roast beef to his customers, using the kummelweck rolls that were popular among the local German-American community. Over time, the dish gained popularity throughout the Buffalo area and eventually spread to other parts of the country.
What is a kummelweck roll, and what makes it unique?
A kummelweck roll is a type of bread roll that is traditionally used to serve Beef on Weck. It is a crusty, slightly sweet roll that is topped with caraway seeds and salt. The roll is typically made with a combination of white and rye flour, which gives it a distinctive flavor and texture. The caraway seeds on top of the roll add a nutty, slightly bitter flavor that complements the roast beef and horseradish sauce.
The kummelweck roll is a key component of Beef on Weck, and its unique flavor and texture help to set the dish apart from other roast beef sandwiches. The roll is often toasted or grilled before being filled with the roast beef and toppings, which helps to bring out its natural flavors and textures. When paired with the tender roast beef and spicy horseradish sauce, the kummelweck roll helps to create a truly unforgettable culinary experience.
What type of roast beef is typically used in Beef on Weck?
The type of roast beef used in Beef on Weck is typically a thinly sliced, slow-cooked roast beef that is tender and flavorful. The roast beef is often made from top round or prime rib, which is slow-cooked in a broth or au jus to create a rich, beefy flavor. The roast beef is then thinly sliced against the grain, which helps to make it tender and easy to chew.
The quality of the roast beef is essential to the success of Beef on Weck, as it provides the foundation for the entire dish. A good roast beef should be tender, flavorful, and generously portioned, with a rich, beefy flavor that is enhanced by the horseradish sauce and kummelweck roll. When made with high-quality ingredients and careful attention to detail, the roast beef in Beef on Weck can be truly exceptional.
What is the role of horseradish sauce in Beef on Weck?
Horseradish sauce is a key component of Beef on Weck, adding a spicy, pungent flavor that complements the roast beef and kummelweck roll. The sauce is typically made from a combination of horseradish, mayonnaise, and spices, which are mixed together to create a creamy, tangy condiment. The horseradish sauce is applied generously to the roast beef, adding a bold, spicy flavor that helps to balance out the richness of the dish.
The horseradish sauce in Beef on Weck serves several purposes, including adding flavor, heat, and moisture to the dish. The spicy kick from the horseradish helps to cut through the richness of the roast beef, while the creamy texture of the sauce helps to balance out the crunch of the kummelweck roll. When made with high-quality ingredients and careful attention to detail, the horseradish sauce can be a truly exceptional component of Beef on Weck.
How did Beef on Weck become a staple of Buffalo cuisine?
Beef on Weck became a staple of Buffalo cuisine through a combination of cultural and historical factors. The dish was created by German immigrants in the early 20th century, who brought their culinary traditions with them to the United States. The kummelweck roll, in particular, was a staple of German-American cuisine in Buffalo, where it was often served with a variety of meats and cheeses.
Over time, Beef on Weck became a popular dish throughout the Buffalo area, where it was often served at local delis and restaurants. The dish was particularly popular among the city’s working-class residents, who appreciated its hearty, comforting flavors and affordable price. As the dish gained popularity, it became a staple of Buffalo cuisine, with many local restaurants and delis offering their own versions of Beef on Weck.
Can Beef on Weck be made at home, or is it best left to restaurants?
Beef on Weck can be made at home with a little practice and patience. While it may be tempting to leave the dish to restaurants, many of the ingredients and techniques involved are relatively simple and accessible to home cooks. To make Beef on Weck at home, you will need a few basic ingredients, including a kummelweck roll, roast beef, horseradish sauce, and cheese.
To make a truly exceptional Beef on Weck at home, it is essential to pay attention to detail and use high-quality ingredients. This includes slow-cooking the roast beef to perfection, toasting the kummelweck roll to bring out its natural flavors, and making the horseradish sauce from scratch. With a little practice and patience, it is possible to create a truly exceptional Beef on Weck at home that rivals the best restaurant versions.
What are some common variations of Beef on Weck?
While traditional Beef on Weck is a beloved dish, there are many common variations that can be found throughout the Buffalo area and beyond. Some popular variations include adding cheese, such as cheddar or Swiss, to the sandwich, or using different types of roast beef, such as prime rib or top round. Other variations may include adding additional toppings, such as sautéed onions or mushrooms, or using different types of bread, such as a crusty sub roll or a pretzel bun.
Despite these variations, the core ingredients and flavors of Beef on Weck remain the same, with the kummelweck roll, roast beef, and horseradish sauce providing the foundation for the dish. Whether you prefer a traditional Beef on Weck or a more modern variation, the key to success lies in using high-quality ingredients and paying attention to detail, as the best versions of the dish are those that balance flavors and textures in a harmonious and delicious way.