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Posted

I’m sure there are dozens of posts on this but I’m too damn lazy to search through them all.  
 

trying to get my favorite bar here in Western Massachusetts to start serving Beef on Weck.  Need some good recipes a restaurant can use to get this off the ground. 
 

Any actual specifics would help.   They are willing to give it a go if I can help.  If I pull this off thinking I can get them the Sunday ticket and make them a Bills bar in short order.  
 

thanks for the help!

Posted
  On 3/31/2021 at 11:55 PM, Behindenemylines said:

I’m sure there are dozens of posts on this but I’m too damn lazy to search through them all.  
 

trying to get my favorite bar here in Western Massachusetts to start serving Beef on Weck.  Need some good recipes a restaurant can use to get this off the ground. 
 

Any actual specifics would help.   They are willing to give it a go if I can help.  If I pull this off thinking I can get them the Sunday ticket and make them a Bills bar in short order.  
 

thanks for the help!

Expand  

 

Very simple to make.  Tell them to use Eye Round or Top Round.  And the horseradish has to be good horseradish.

 

https://www.allrecipes.com/recipe/162533/beef-on-weck/

 

 

  • Agree 1
Posted
  On 4/1/2021 at 5:58 PM, Gugny said:

And the horseradish has to be good horseradish.

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I kinda like mine with Ranch.

 

(There. I got this year's April Fools' joke out of the way.)

 

 

 

  • Haha (+1) 1
Posted
  On 3/31/2021 at 11:55 PM, Behindenemylines said:

I’m sure there are dozens of posts on this but I’m too damn lazy to search through them all.  
 

trying to get my favorite bar here in Western Massachusetts to start serving Beef on Weck.  Need some good recipes a restaurant can use to get this off the ground. 
 

Any actual specifics would help.   They are willing to give it a go if I can help.  If I pull this off thinking I can get them the Sunday ticket and make them a Bills bar in short order.  
 

thanks for the help!

Expand  

 

Just get them to serve Sahlen's hot dogs and list them on the menu as 'Lips and Massholes'...

  • Haha (+1) 1
Posted

I use egg wash for the adherent on the salt/caraway, but the key is having an extremely tender thinly sliced beef.

Got to get that right, and you're OK.

Posted
  On 4/1/2021 at 5:58 PM, Gugny said:

 

Very simple to make.  Tell them to use Eye Round or Top Round.  And the horseradish has to be good horseradish.

 

https://www.allrecipes.com/recipe/162533/beef-on-weck/

 

 

Expand  

Agree... there is no rocket science to this one... although it tastes great even when kind of ***** up. Fried bologna sandwiches now, if not done correctly, can be a real red light affair. Very labor intensive.

Posted (edited)

If you want it done right... Skip the au jus... It's working man's food... Original invention of the recipe calls for gravy:

923165079_BailosBeefOnWeck.thumb.jpg.768d0bbaf0a36ab106e703405edd110f.jpg

How the coastal elites co-opted it with au jus is beyond me:

 

https://buffalonews.com/news/local/history/torn-down-tuesday-bailos-famed-for-beef-on-weck-and-an-urban-legend/article_c401f97b-2d78-5ac5-91ee-b3d85bb4546c.html

 

"...The draft beers were big. The shrimp cocktail was big. And famously, the beef on weck was huge.

The well-done beef, usually topped with GRAVY and horseradish at Bailo's, poured off of the full-sized kimmelweck roll.

Again, at a time when dozens — if not hundreds — of corner saloons were carving up beef on weck around the region, Bailo's was famous all over the city for people who'd make the trip for what was universally recognized as one of the city's best roast beef sandwiches."

Edited by ExiledInIllinois
Posted
  On 4/1/2021 at 7:52 PM, ExiledInIllinois said:

If you want it done right... Skip the au jus... It's working man's food... Original invention of the recipe calls for gravy:

923165079_BailosBeefOnWeck.thumb.jpg.768d0bbaf0a36ab106e703405edd110f.jpg

How the coastal elites co-opted it with au jus is beyond me:

 

https://buffalonews.com/news/local/history/torn-down-tuesday-bailos-famed-for-beef-on-weck-and-an-urban-legend/article_c401f97b-2d78-5ac5-91ee-b3d85bb4546c.html

 

"...The draft beers were big. The shrimp cocktail was big. And famously, the beef on weck was huge.

The well-done beef, usually topped with GRAVY and horseradish at Bailo's, poured off of the full-sized kimmelweck roll.

Again, at a time when dozens — if not hundreds — of corner saloons were carving up beef on weck around the region, Bailo's was famous all over the city for people who'd make the trip for what was universally recognized as one of the city's best roast beef sandwiches."

Expand  

 

Yeah, nothing says, "beef on weck," like well done beef and gravy.  Does it come with ketchup, too?

Posted
  On 4/1/2021 at 8:10 PM, Gugny said:

 

Yeah, nothing says, "beef on weck," like well done beef and gravy.  Does it come with ketchup, too?

Expand  

What do you know... You're not from Buffalo.  We might like ketchup! 😜

 

It's bar food.  Why people make more out of it than it's worth is silly.  The beef is done rarer first and then finishes off well in the gravy.  

 

 

Posted
  On 4/1/2021 at 8:15 PM, ExiledInIllinois said:

What do you know... You're not from Buffalo.  We might like ketchup! 😜

 

It's bar food.  Why people make more out of it than it's worth is silly.  The beef is done rarer first and then finishes off well in the gravy.  

 

 

Expand  

 

Well you are from Buffalo, so what do you know about the Chicago River and lock system?

Posted
  On 4/1/2021 at 8:07 PM, ExiledInIllinois said:

They rebuilt.   That was the first one.  You mess with beef, you play with fire 🔥... 😉😜

I never got why it needed to be refrigerated.  Doesn't it contain vinegar?

Expand  


it very clearly states that it’s to maintain safety 

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