It is believed that a German baker named William Wahr, who is thought to have emigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York. Few, if any, restaurants outside the Buffalo area serve this sandwich or … Beef on weck originates in Western New York sometime in the mid-19th century. "It's not a glamor thing with food here, you just go with a sandwich and a beer.". "There's no documentation to prove it," he said. The origin of the beef on weck is less certain. It is made with roast beef on a kummelweck roll. A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. The kummelweck roll (sometimes spelled "kümmelweck"), topped with kosher salt and caraway seeds, gives the sandwich its name and a distinctive taste. Most of our customers are from New York and Pennsylvania. A typical beef on weck is made from slow-roasted rare roast beef that is hand-carved in thin slices, served on a kummelweck roll. [3] It is believed that a German baker named William Wahr, who is thought to have immigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York. [13], Learn how and when to remove this template message, List of regional dishes of the United States, "Beef on Weck: A Locally Famous Sandwich, Upgraded", "Zombies, beer, and Buffalo's favorite sandwich", "For Charlie the Butcher, plenty of reasons to give thanks", "Beef On Weck Sandwich - History of Beef On Weck", "A field guide to 20 great American sandwiches", "Thirty-Fifth Weck Sandwich | Buffalo Wild Wings® Menu", "12 Life-Changing Sandwiches You've Never Heard Of", Buffalo International Jewish Film Festival, https://en.wikipedia.org/w/index.php?title=Beef_on_weck&oldid=995501253, German-American culture in Buffalo, New York, Wikipedia pages semi-protected from banned users, Articles needing additional references from February 2019, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 21 December 2020, at 11:11. The first night these were soooo wonderful my husband couldn’t say enough good things about how well they turned out. A sign displayed near the ordering counter provides a brief history of the beef on weck, too. When Germans arrived in upstate New York more than a century ago, they brought a taste for airy bread with a very crisp crust (weck, in German) dotted in caraway seeds (German kimmel) and kosher salt. It's called a beef on weck, and the fact that Buffalonians have hidden this sumptuous creation from the rest of America for more than a century seems nothing short of a culinary crime. The beef on weck is a sandwich found primarily in Western New York. They wanted to have a sexy name for a roast beef sandwich so they decided on "WECK" ? But most people are only there for one thing. The origin and history of the beef on weck sandwich is not well established. They trace their history back to 1837. To maximize the amount of rare meat, a sk your butcher to cut the meat into the shape of a cube, or as close to a cube as possible (since this will be a special request item in most meat markets). Beef on weck is a true regional treasure – simple in nature and ingredients, but incredibly well-balanced and delicious. Add a dollop of fresh horseradish. The origin and history of the beef on weck sandwich is not well established. First opened in 1946, this local chain boasts seven Western New York locations, serving up the city's signature bites: wings, beef on weck and frozen custard. It is believed that a German baker named William Wahr, who is thought to have emigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York. Buffalo wings, according to local lore, were created in 1964 by Anchor Bar owner Teressa Bellissimo. We have searched the Internet and our library of sandwich books for the origin of the Beef On Weck. We have searched the Internet and our library of sandwich books for the origin of the Beef On Weck. Prepared horseradish is usually provided for the diner to spread to taste on the top half of the roll. [2] In Austria, a similar type of small white-bread is known as Kümmelweckerl (diminutive from Wecken, which refers to a whole big bread, i.e. The kummelweck roll gives the sandwich its name and a distinctive taste. It is believed that a German baker named William Wahr, who is thought to have immigrated from the Black Forest region of Germany, created the kummelweck roll while living in Buffalo, New York. There's at least one restaurant in downtown Chicago that makes a beef on weck--Keefer's Kaffe. Disclosure: This article may contain affiliate links. An easy roast beef sandwich with local origins in Buffalo, New York. If you're new, Subscribe! Some say it was the founder of one of western New York's oldest restaurants -- Schwabl's. [8], The beef on weck has long been popular regionally, and has gained a following in other areas of the United States where it has been introduced. …1837! Some of the information also comes from the Buffalo Courier Express newspaper, April 6, 1980: December 30, 2018 at 6:19 PM. Recipe for Beef on Weck. A roastbeef/horseradish sandwich, the Beef on Weck is known for its kimmelweck roll covered in caraway seeds and coarse salt. The “Beef on Weck” at B at The Museum is exactly such a glory – and one, given its Montreal-style brisket, that is weeks in the making. [10], The American restaurant chain Buffalo Wild Wings was started by former residents of the Western New York area and the original name of the restaurant was "Buffalo Wild Wings and Weck", abbreviated as "BW3", the third W referring to weck. Initially developed in the city of Buffalo by the German baker William Wahr, this sandwich features a Kaiser roll, beef, and horseradish. 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