Behindenemylines Posted March 31, 2021 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
EmotionallyUnstable Posted April 1, 2021 Posted April 1, 2021 All I know is it’s safest to start by acquiring a good horseradish 1 Quote
Gugny Posted April 1, 2021 Posted April 1, 2021 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/ 1 Quote
WhoTom Posted April 1, 2021 Posted April 1, 2021 On 4/1/2021 at 5:58 PM, Gugny said: And the horseradish has to be good horseradish. Expand I kinda like mine with Ranch. (There. I got this year's April Fools' joke out of the way.) 1 Quote
ExWNYer Posted April 1, 2021 Posted April 1, 2021 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'... 1 Quote
sherpa Posted April 1, 2021 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
Seasons1992 Posted April 1, 2021 Posted April 1, 2021 On 4/1/2021 at 6:49 PM, WhoTom said: I kinda like mine with Ranch. Expand @Royale with Cheese 1 Quote
T&C Posted April 1, 2021 Posted April 1, 2021 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. Quote
ExiledInIllinois Posted April 1, 2021 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
Mike in Horseheads Posted April 1, 2021 Posted April 1, 2021 On 4/1/2021 at 7:58 PM, ExiledInIllinois said: Expand Looks like they set the place on fire for using gravy, lesson learned? 1 2 Quote
Irv Posted April 1, 2021 Posted April 1, 2021 On 4/1/2021 at 2:05 AM, EmotionallyUnstable said: All I know is it’s safest to start by acquiring a good horseradish Expand This will curl your nose hairs! 1 Quote
ExiledInIllinois Posted April 1, 2021 Posted April 1, 2021 On 4/1/2021 at 8:00 PM, Mike in Horseheads said: Looks like they set the place on fire for using gravy, lesson learned? Expand They rebuilt. That was the first one. You mess with beef, you play with fire 🔥... 😉😜 On 4/1/2021 at 8:05 PM, Irv said: This will curl your nose hairs! Expand I never got why it needed to be refrigerated. Doesn't it contain vinegar? Quote
Gugny Posted April 1, 2021 Posted April 1, 2021 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: 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? Quote
ExiledInIllinois Posted April 1, 2021 Posted April 1, 2021 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. Quote
Gugny Posted April 1, 2021 Posted April 1, 2021 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? Quote
ExiledInIllinois Posted April 1, 2021 Posted April 1, 2021 On 4/1/2021 at 8:20 PM, Gugny said: Well you are from Buffalo, so what do you know about the Chicago River and lock system? Expand 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
NoSaint Posted April 2, 2021 Posted April 2, 2021 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 Quote
Marv's Neighbor Posted April 2, 2021 Posted April 2, 2021 Is it too late to name the stadium Bailo?? Quote
ExiledInIllinois Posted April 2, 2021 Posted April 2, 2021 On 4/2/2021 at 2:43 AM, NoSaint said: it very clearly states that it’s to maintain safety Expand I clearly call it FakeNews. It has vinegar in it. It's already safe at room temp. Quote
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