Name: Beef On Weck
Yield: 4
Ingredients: 3/4 c. warm water -; 1 package (2 ¼ tsp.) active dry yeast -; 2 tsp. sugar -; 3 c. all-purpose flour -; 2 tsp. kosher salt -; 1 large egg -; 2 tbsp. butter, softened -; 1/4 c. coarse yellow cornmeal, optional -; 1 tbsp. whole milk -; 2 tbsp. caraway seeds -; 1 tbsp. flakey sea salt -; 1 beef roast, about 2 ½ lb. (eye of round, top sirloin) -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. vegetable oil -; 1/4 onion, chopped -; 3 cloves garlic, minced -; 2 c. beef broth -; 2 sprigs thyme -; Prepared horseradish, for topping -

Recipe information

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Ingredients for - Beef On Weck

1. 3/4 c. warm water -

2. 1 package (2 ¼ tsp.) active dry yeast -

3. 2 tsp. sugar -

4. 3 c. all-purpose flour -

5. 2 tsp. kosher salt -

6. 1 large egg -

7. 2 tbsp. butter, softened -

8. 1/4 c. coarse yellow cornmeal, optional -

9. 1 tbsp. whole milk -

10. 2 tbsp. caraway seeds -

11. 1 tbsp. flakey sea salt -

12. 1 beef roast, about 2 ½ lb. (eye of round, top sirloin) -

13. Kosher salt -

14. Freshly ground black pepper -

15. 2 tbsp. vegetable oil -

16. 1/4 onion, chopped -

17. 3 cloves garlic, minced -

18. 2 c. beef broth -

19. 2 sprigs thyme -

20. Prepared horseradish, for topping -

How to cook deliciously - Beef On Weck

1. Stage

In a small bowl combine water, yeast and sugar. Let sit and allow to bloom until foamy and very fragrant, about 10 minutes.

2. Stage

In the bowl of a stand mixer combine flour, salt, egg, butter and yeast mixture. Mix on medium low speed for 5 minutes until a shaggy dough is formed. Mix an additional 2 minutes, then turn out onto a lightly floured surface and knead until smooth, 2 to 3 minutes more.

3. Stage

Grease a large bowl with cooking spray and transfer dough to bowl. Cover with a kitchen towel and let rise at room temperature until doubled in size, about 1 hour.

4. Stage

Line a baking sheet with parchment paper and set aside. When the dough is proved, punch down the dough and move to a lightly greased surface. Divide the dough into 4 equal pieces and form into balls. Equally space the balls out on the prepared baking sheet, then add cornmeal into a small plate.

5. Stage

If using a kaiser stamp: Place a dough ball on the cornmeal and press the stamp down firmly into each of the balls, almost going all the way through the bun. Repeat with the remaining rolls.

6. Stage

If not using a kaiser stamp: Place a dough ball on the cornmeal and, using the flat palm of your hand, press down ]on the dough until the dough balls are slightly compressed and resemble buns.

7. Stage

Cover again and let rise 45 minutes more. Preheat oven to 425ºF.

8. Stage

Before baking, brush each bun with milk and top with a heavy sprinkle of flakey salt and caraway seeds. Bake for 15 to 17 minutes until golden brown. Let cool completely before slicing.

9. Stage

2 hours before cook time, remove beef from the fridge. Season liberally with salt and black pepper.

10. Stage

Adjust oven rack to center position, and preheat to 225ºF. Transfer beef (still on the rack/baking sheet) to the oven and cook for about 1 hour 30 minutes, or until an internal probe thermometer stuck into the center reads 115ºF. Remove baking sheet with beef from the oven.

11. Stage

Set a large cast iron or heavy-bottomed skillet over medium-high heat. Add oil and heat until smoking. Sear the beef thoroughly on all sides until an internal probe thermometer reads 130ºF. Transfer the beef back to the rack on the baking sheet. Let it rest for 20 minutes.

12. Stage

Reduce the heat to medium, then add onion and cook until just softened, about 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute more.

13. Stage

Pour in the beef broth and thyme, and bring to a boil while you scrape the bottom of the skillet to dislodge any caramelized bits. Once at a boil, reduce to a simmer cook until reduced slightly, about 10 minutes. Season to taste with salt and pepper

14. Stage

Using a very sharp knife, slice the roast beef against the grain as thinly as possible. To build a sandwich: Add a serving of beef to the simmering broth and cook until just reheated. Slice a roll in half and dip the cut sides of each roll into the jus.

15. Stage

Add beef to the sandwich, top with prepared horseradish and serve.