beef on kimmelweck recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best beef on kimmelweck recipe

I’m so excited to share with you one of my family’s favorite recipes – Beef on Kimmelweck. This traditional German dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The story behind this recipe begins in Buffalo, New York, where I grew up.

My parents would often take me to a local German restaurant called the Curtin Hotel, where I would watch the chef expertly prepare this dish for special occasions. I was fascinated by the way he would carefully place the thinly sliced beef onto a crusty roll, topped with a rich and flavorful sauce. As I got older, I began to help my parents prepare this dish at home, and it quickly became a family favorite.

We’d serve it at family gatherings, holidays, and even just on a Tuesday night. The combination of tender beef, savory sauce, and crunchy roll is pure perfection. Over time, I’ve tweaked the recipe to make it easier to prepare and more accessible for everyday meals.

But the essence of the original remains intact – it’s a true comfort food that never fails to satisfy. One of the things I love most about this recipe is the way it brings people together. Whether we’re celebrating a special occasion or just enjoying a quiet evening at home, Beef on Kimmelweck always seems to put everyone at ease.

And let’s not forget about the health benefits – with lean beef and minimal added sugars, this dish is a guilt-free pleasure that we can all enjoy.

Beef on Kimmelweck

4.8 from 816 votes

A classic Western New York sandwich featuring thinly sliced roast beef piled high on a kimmelweck roll. The roll is topped with coarse salt and caraway seeds, and the sandwich is served with au jus for dipping.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 580 kcal

🥘Ingredients

For the Roast Beef

3 pounds beef top round roast
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups beef broth
1 cup water

For the Kimmelweck Rolls

4 cups bread flour
1 1/2 cups warm water (110°F)
2 teaspoons active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 egg white for wash
2 tablespoons caraway seeds
1 tablespoon coarse sea salt

For Serving

Prepared horseradish (optional)
Deli mustard (optional)

👨‍🍳Directions

1Preheat oven to 450°F.
2Pat the beef top round roast dry with paper towels, then rub it all over with vegetable oil.
3Season evenly with kosher salt, black pepper, garlic powder, and onion powder.
4Place the seasoned roast in a large roasting pan and roast for 20 minutes at 450°F until a deep brown crust forms.
5Reduce oven temperature to 325°F, add beef broth and water to the pan, cover tightly with foil, and continue roasting for about 2 hours until the internal temperature reaches 135°F for medium-rare.
6While the beef roasts, prepare the kimmelweck rolls.
7In the bowl of a stand mixer, combine warm water, sugar, and yeast; let sit for 5 minutes until foamy.
8Add bread flour, salt, and vegetable oil, then mix on low speed with the dough hook for 2 minutes until a shaggy dough forms.
9Increase mixer speed to medium and knead for 6 minutes until the dough is smooth and elastic.
10Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
11Punch down the dough and divide it into 6 equal pieces.
12Shape each piece into a tight ball and place them 3 inches apart on a parchment-lined baking sheet.
13Cover loosely with a kitchen towel and let rise for 30 minutes until puffy.
14Preheat oven to 375°F.
15In a small bowl, whisk the egg white with 1 tablespoon water.
16Brush the tops of the risen rolls with the egg wash, then sprinkle generously with caraway seeds and coarse sea salt.
17Bake for 18 to 20 minutes until golden brown and the rolls sound hollow when tapped on the bottom.
18Transfer to a wire rack to cool completely.
19Once the roast beef is done, remove it from the pan and let it rest on a cutting board for 15 minutes.
20Strain the pan juices through a fine-mesh sieve into a small saucepan and keep warm over low heat for serving as au jus.
21Slice the roast beef very thinly against the grain, using a sharp knife or a deli slicer.
22Split each kimmelweck roll in half horizontally, pile the sliced beef generously on the bottom half, and spoon a little warm au jus over the meat.
23Replace the top half of the roll and serve immediately with extra au jus for dipping, along with horseradish or mustard if desired.

🔧Equipment

Large roasting pan
Meat thermometer
Stand mixer with dough hook
Baking sheet
Parchment paper
Small saucepan
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 580 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 120mg🧂Sodium: 1500mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 45g

📝Notes

For a more tender roast, consider marinating the beef overnight in the refrigerator with the seasonings and a splash of Worcestershire sauce. Leftover sliced beef can be stored in the refrigerator for up to 3 days and reheated gently in the au jus.

Watch Video Of How Beef on Kimmelweck Works

Beef on Kimmelweck is always a good idea for any occasion – whether it’s a holiday dinner or just a Tuesday night.

It’s easy to reheat in the oven or microwave if you need to serve it quickly.

And don’t forget about leftovers – they freeze beautifully and are perfect for packing into lunches or using as snacks throughout the week.

❓ Frequently Asked Questions About Beef on Kimmelweck

Q: What is Beef on Kimmelweck?

Beef on Kimmelweck is a traditional German dish that consists of thinly sliced beef served on top of a crusty roll with a rich and flavorful sauce.

Q: Where did you first try Beef on Kimmelweck?

I first tried Beef on Kimmelweck at the Curtin Hotel in Buffalo, New York, where my parents would take me as kids.

Q: Can I make Beef on Kimmelweck ahead of time?

Yes, you can prepare the beef and sauce ahead of time and assemble the dish just before serving.

Q: Is Beef on Kimmelweck suitable for everyday meals?

While it’s traditionally served at special occasions, I love making it for everyday meals because it’s easy to prepare and packed with flavor.

Q: Can I substitute different types of meat in Beef on Kimmelweck?

You can use other types of meat like pork or chicken if you prefer – but keep in mind that the flavor and texture may be slightly different.

Similar Posts