Behindenemylines Posted March 31, 2021 Share Posted March 31, 2021 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! Quote Link to comment Share on other sites More sharing options...
EmotionallyUnstable Posted April 1, 2021 Share Posted April 1, 2021 All I know is it’s safest to start by acquiring a good horseradish 1 Quote Link to comment Share on other sites More sharing options...
Gugny Posted April 1, 2021 Share Posted April 1, 2021 18 hours ago, 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! 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/ 1 Quote Link to comment Share on other sites More sharing options...
WhoTom Posted April 1, 2021 Share Posted April 1, 2021 49 minutes ago, Gugny said: And the horseradish has to be good horseradish. I kinda like mine with Ranch. (There. I got this year's April Fools' joke out of the way.) 1 Quote Link to comment Share on other sites More sharing options...
ExWNYer Posted April 1, 2021 Share Posted April 1, 2021 18 hours ago, 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! Just get them to serve Sahlen's hot dogs and list them on the menu as 'Lips and Massholes'... 1 Quote Link to comment Share on other sites More sharing options...
sherpa Posted April 1, 2021 Share Posted April 1, 2021 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. Quote Link to comment Share on other sites More sharing options...
Seasons1992 Posted April 1, 2021 Share Posted April 1, 2021 23 minutes ago, WhoTom said: I kinda like mine with Ranch. @Royale with Cheese 1 Quote Link to comment Share on other sites More sharing options...
T&C Posted April 1, 2021 Share Posted April 1, 2021 1 hour ago, 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/ 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. Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 (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: 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 April 1, 2021 by ExiledInIllinois Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 Quote Link to comment Share on other sites More sharing options...
Mike in Horseheads Posted April 1, 2021 Share Posted April 1, 2021 1 minute ago, ExiledInIllinois said: Looks like they set the place on fire for using gravy, lesson learned? 1 2 Quote Link to comment Share on other sites More sharing options...
Irv Posted April 1, 2021 Share Posted April 1, 2021 18 hours ago, EmotionallyUnstable said: All I know is it’s safest to start by acquiring a good horseradish This will curl your nose hairs! 1 Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 6 minutes ago, Mike in Horseheads said: Looks like they set the place on fire for using gravy, lesson learned? They rebuilt. That was the first one. You mess with beef, you play with fire 🔥... 😉😜 2 minutes ago, Irv said: This will curl your nose hairs! I never got why it needed to be refrigerated. Doesn't it contain vinegar? Quote Link to comment Share on other sites More sharing options...
Gugny Posted April 1, 2021 Share Posted April 1, 2021 16 minutes ago, 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: 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." Yeah, nothing says, "beef on weck," like well done beef and gravy. Does it come with ketchup, too? Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 3 minutes ago, Gugny said: Yeah, nothing says, "beef on weck," like well done beef and gravy. Does it come with ketchup, too? 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. Quote Link to comment Share on other sites More sharing options...
Gugny Posted April 1, 2021 Share Posted April 1, 2021 5 minutes ago, 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. Well you are from Buffalo, so what do you know about the Chicago River and lock system? Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 1, 2021 Share Posted April 1, 2021 1 minute ago, Gugny said: Well you are from Buffalo, so what do you know about the Chicago River and lock system? Nothing! 😆 It was designed in Buffalo, 1950-1960... The lock & dam that is. 😃 Honest! Au jus is for Chicago Italian Beef. Dipped, Wet, or Dry: Quote Link to comment Share on other sites More sharing options...
NoSaint Posted April 2, 2021 Share Posted April 2, 2021 6 hours ago, 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? it very clearly states that it’s to maintain safety Quote Link to comment Share on other sites More sharing options...
Marv's Neighbor Posted April 2, 2021 Share Posted April 2, 2021 Is it too late to name the stadium Bailo?? Quote Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted April 2, 2021 Share Posted April 2, 2021 13 hours ago, NoSaint said: it very clearly states that it’s to maintain safety I clearly call it FakeNews. It has vinegar in it. It's already safe at room temp. Quote Link to comment Share on other sites More sharing options...
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