Beef on a Weck with TRUFF Horseradish Sauce Recipe
Cook Time 10 min
Prep Time 10min
Servings 4
INGREDIENTS

Beef and Broth:

500 ml beef stock

1 garlic clove, peeled and minced

1 sprig thyme

1 sprig rosemary

680 g thinly sliced roast beef (or leftover Christmas turkey)


Truffled Horseradish Sauce:

½ cup TRUFF Mayonnaise

1 tablespoon prepared horseradish

2 teaspoons lemon juice

½ teaspoon lemon zest


Kummelweck Rolls:

4 brioche rolls

1 egg, beaten

1½ teaspoons flaky salt

1½ teaspoons caraway seeds



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Beef on a Weck with TRUFF Horseradish Sauce

Beef on a Weck is a delicious sandwich popular in western New York. It’s made with roast beef, warmed in a seasoned broth, and served on a kummelweck roll. A kummelweck (the “weck” in Beef on a Weck) is a soft, yeasted roll topped with flaky salt and caraway seeds. If you’re not located near New York, we’ve created an easy hack for making your own semi-homemade kummelweck rolls.

 

The pièce de résistance is our truffled version of horseradish sauce, made using TRUFF Mayonnaise. For those who enjoy a bit more spice, you can try this horseradish sauce with our Spicy TRUFF Mayonnaise.

 

Instructions: 

  1. Preheat the oven to 200°C.

  2. Combine TRUFF Mayonnaise and prepared horseradish in a small bowl and whisk to combine. Refrigerate the horseradish sauce until ready to serve.

  3. Place brioche rolls on a baking tray and brush with the egg wash. Sprinkle the tops of the rolls with flaky salt and caraway seeds. Bake for 5–6 minutes, just until toasted and the seasoning adheres to the rolls. Set aside to cool slightly before slicing.

  4. Heat the beef stock in a medium saucepan over medium-high heat. Add the garlic, thyme, and rosemary to the saucepan and stir to combine.

  5. Once the stock is hot, quickly dip the roast beef slices into the liquid.

  6. Divide the roast beef evenly between the kummelweck rolls and top with the truffled horseradish sauce.

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