Simple Way to Beef Backstrap Tendon

Beef On Weck

The shape and texture helps to scrape away tartar and plaque from your dog's teeth and gums.

Recipe Summary Beef On Weck

An easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. This recipe transforms regular rolls into the traditional weck rolls.

Ingredients | Beef Backstrap Tendon

3 cups prepared au jus sauce

2 pounds thinly sliced roast beef

6 Kaiser rolls, split

2 teaspoons kosher salt

2 teaspoons caraway seeds

¼ cup prepared horseradish

Directions

Preheat the oven to 300 degrees F (150 degrees C).

Warm the au jus sauce in a saucepan over medium heat. Add the roast beef and let it warm up at the same time. While the meat is soaking, place the rolls on a baking sheet with the cut side down. Brush the tops lightly with water and sprinkle with salt and caraway seeds.

Bake in the preheated oven until rolls are toasted, about 10 minutes. Serve the sliced beef on the rolls with the au jus and horseradish on the side.

Info | Beef Backstrap Tendon

prep: 10 mins cook: 10 mins total: 20 mins Servings: 6 Yield: 6 servings

TAG : Beef On Weck

Main Dish Recipes, Sandwich Recipes, Beef,