Cranford Nj Restaurant Beef on Weck
 A beef on weck | |
| Form | Main |
|---|---|
| Place of origin | United States |
| Region or land | Buffalo, New York |
| Main ingredients | Kummelweck roll, sliced roast beefiness, horseradish, au jus |
A beef on weck is a sandwich plant primarily in Western New York State, peculiarly in the city of Buffalo.[1] [2] [3] It is made with roast beefiness on a kummelweck curl, a roll that is topped with kosher salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip in au jus and spread with horseradish.
The sandwich, along with Buffalo wings and sponge candy, is one of the three best-known food specialties of Buffalo.[iv]
Origin
The origin and history of the beef on weck sandwich is not well established.[3] Information technology is believed that a German language baker named William Wahr, who is thought to take immigrated from the Black Forest region of Germany, created the kummelweck scroll while living in Buffalo, New York.[3] Wahr may accept based the kummelweck roll on a special loaf left as a ceremonial offering for the dead known in Swabia as Schwäbische Seele, which is a thin curlicue resembling a baguette that is topped with salt and caraway seeds.[5] The sandwich's creation is estimated to have taken place some time in the mid-19th century, according to a butcher in Western New York.[half dozen]
A local pub owner is said to have used the roll to create the beef on weck, with the idea that the salty tiptop of the gyre would encourage his patrons to purchase more than drinks.[7] [eight]
Breadstuff
The kummelweck whorl (sometimes spelled "kümmelweck"), topped with kosher salt and caraway seeds, gives the sandwich its name and a distinctive gustatory modality. Kümmel is the German discussion for caraway, and Weck means "coil" in the south-western German dialects of Palatinate, the Saarland, Baden and Swabia areas (northern Germans generally say Brötchen). However, the coil used for this American sandwich tends to exist softer and fluffier than a standard German Kümmelbrötchen or Kümmelweck.[two] In Austria, a like blazon of modest white-breadstuff is known equally Kümmelweckerl (diminutive from Wecken, which refers to a whole large bread, i.eastward. Brotwecken).
Preparation
A typical beefiness on weck is made from tedious-roasted rare roast beef that is paw-carved in sparse slices, served on a kummelweck coil. The cutting face of the elevation one-half of the roll may be dipped in the jus from the roast. Prepared horseradish is normally provided for the diner to spread to gustation on the elevation half of the roll.[ix]
Popularity
The beef on weck has long been popular regionally, and has gained a following in other areas of the United States where information technology has been introduced.[7] Expatriates from Western New York have taken the dish and brought it to other areas after relocating.[seven] For example, PJ'south BAR-B-QSA in Saratoga Springs in Eastern New York is noted for its beefiness on weck.[x] It has as well been featured by chefs on cooking shows including the PBS special Sandwiches That Y'all Will Like. Bobby Flay, Anthony Bourdain and other chefs accept featured the beef on weck, or a variant, on their television programs.[eleven]
The American restaurant chain Buffalo Wild Wings was started by former residents of the Western New York area and the original name of the eating house was "Buffalo Wild Wings and Weck", abbreviated as "BW3", the tertiary W referring to weck. Some however refer to the company with the actress "W" in its abbreviation, despite the fact it was removed in 1998.[12] The chain used to serve an updated version of the beef on weck called the Thirty-Fifth Weck Sandwich.[thirteen]
The Daily Meal reviewed the beefiness on weck as a "roast beef sandwich that dreams are made of" in their commodity "12 Life-Irresolute Sandwiches You've Never Heard Of".[14]
Encounter also
- French dip sandwich
- Italian beefiness
- List of sandwiches
- List of American sandwiches
- List of regional dishes of the United States
- Pastrami on rye
- Pit beef
References
- ^ "Beef on Weck: A Locally Famous Sandwich, Upgraded". BuffaloChow.com. Archived from the original on 2009-08-31. Retrieved 10 October 2009.
- ^ a b "History of Beef on Weck". The Kitchen Project.com. Retrieved 10 October 2009.
- ^ a b c Ekfelt, Lynn Case (Leap–Summer 2003). "Buffalo's Other Claim to Fame". Voices Book 29. The New York Folklore Society. Archived from the original on 29 November 2010. Retrieved 10 October 2009.
- ^ Kelly, Jessica (2019-08-01). "Beef on Weck Is Buffalo's Best Contribution to the Culinary Globe". Eater . Retrieved 2022-05-25 .
- ^ "Zombies, beer, and Buffalo's favorite sandwich". The Buffalo News. Oct xxx, 2009. Retrieved September 3, 2015.
- ^ Carey, Elizabeth (Nov 20, 2017). "For Charlie the Butcher, plenty of reasons to give thanks". The Buffalo News . Retrieved November 20, 2017.
- ^ a b c Oleniacz, Laura (August 2, 2006). "What the heck is beefiness on weck?". Star News Online. Wilmington, NC. Retrieved 10 October 2009.
- ^ Stradley, Linda. "Beef On Weck Sandwich - History of Beef On Weck". Whats Cooking America.net . Retrieved ten October 2009.
- ^ Murdock, Andy (Oct 19, 2012). "A field guide to twenty great American sandwiches". CNN.com . Retrieved September 3, 2015.
- ^ Levine, David. "Saratoga Days". Hudson Valley Magazine . Retrieved June 10, 2016.
- ^ Flay, Bobby. "Beef on Weck recipe". Food Nation with Bobby Flay. Nutrient Network.com. Retrieved Oct x, 2009.
- ^ "Visitor History" (PDF). Buffalo Wild Wings. 2012. Archived from the original (PDF) on July 1, 2015. Retrieved September 3, 2015.
- ^ "Thirty-Fifth Weck Sandwich | Buffalo Wild Wings® Menu". world wide web.buffalowildwings.com. Archived from the original on October 18, 2017.
- ^ Myers, Dan (February 27, 2015). "12 Life-Changing Sandwiches Y'all've Never Heard Of". The Daily Meal . Retrieved February 28, 2015.
Source: https://en.wikipedia.org/wiki/Beef_on_weck