Where Did Beef on Weck Originate
 A beef on weck | |
| Grade | Main |
|---|---|
| Place of origin | U.s.a. |
| Region or state | Buffalo, New York |
| Main ingredients | Kummelweck ringlet, sliced roast beefiness, horseradish, au jus |
A beef on weck is a sandwich found primarily in Western New York Land, specially in the city of Buffalo.[1] [2] [three] It is made with roast beefiness on a kummelweck gyre, a roll that is topped with kosher salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cutting, with the top bun getting a dip in au jus and spread with horseradish.
The sandwich, forth with Buffalo wings and sponge candy, is one of the three best-known food specialties of Buffalo.[4]
Origin
The origin and history of the beef on weck sandwich is not well established.[iii] It is believed that a German bakery named William Wahr, who is thought to accept immigrated from the Blackness Wood region of Federal republic of germany, created the kummelweck coil while living in Buffalo, New York.[3] Wahr may have based the kummelweck scroll on a special loaf left as a formalism offer for the expressionless known in Swabia as Schwäbische Seele, which is a thin roll resembling a baguette that is topped with salt and caraway seeds.[five] 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.[vi]
A local pub owner is said to take used the roll to create the beefiness on weck, with the thought that the salty top of the roll would encourage his patrons to buy more drinks.[7] [viii]
Bread
The kummelweck roll (sometimes spelled "kümmelweck"), topped with kosher salt and caraway seeds, gives the sandwich its proper noun and a distinctive taste. Kümmel is the German language word for caraway, and Weck means "roll" in the south-western German dialects of Palatinate, the Saarland, Baden and Swabia areas (northern Germans more often than not say Brötchen). However, the roll used for this American sandwich tends to be softer and fluffier than a standard German Kümmelbrötchen or Kümmelweck.[2] In Austria, a similar type of minor white-staff of life is known equally Kümmelweckerl (diminutive from Wecken, which refers to a whole big bread, i.eastward. Brotwecken).
Preparation
A typical beefiness on weck is made from slow-roasted rare roast beef that is hand-carved in sparse slices, served on a kummelweck gyre. The cut confront of the top one-half of the roll may exist dipped in the jus from the roast. Prepared horseradish is commonly provided for the diner to spread to gustation on the elevation half of the roll.[nine]
Popularity
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.[7] Expatriates from Western New York have taken the dish and brought it to other areas later relocating.[7] For example, PJ'south BAR-B-QSA in Saratoga Springs in Eastern New York is noted for its beefiness on weck.[x] Information technology has besides been featured by chefs on cooking shows including the PBS special Sandwiches That You Volition Like. Bobby Flay, Anthony Bourdain and other chefs have featured the beef on weck, or a variant, on their tv set programs.[11]
The American restaurant chain Buffalo Wild Wings was started by former residents of the Western New York area and the original name of the eatery was "Buffalo Wild Wings and Weck", abbreviated equally "BW3", the third W referring to weck. Some withal refer to the company with the extra "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 equally a "roast beef sandwich that dreams are made of" in their article "12 Life-Irresolute Sandwiches You've Never Heard Of".[fourteen]
Encounter also
- French dip sandwich
- Italian beef
- List of sandwiches
- Listing of American sandwiches
- Listing of regional dishes of the The 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 (Jump–Summer 2003). "Buffalo's Other Claim to Fame". Voices Book 29. The New York Folklore Social club. Archived from the original on 29 Nov 2010. Retrieved 10 October 2009.
- ^ Kelly, Jessica (2019-08-01). "Beef on Weck Is Buffalo'due south Best Contribution to the Culinary World". Eater . Retrieved 2022-05-25 .
- ^ "Zombies, beer, and Buffalo'south favorite sandwich". The Buffalo News. October thirty, 2009. Retrieved September 3, 2015.
- ^ Carey, Elizabeth (Nov xx, 2017). "For Charlie the Butcher, plenty of reasons to thank". The Buffalo News . Retrieved Nov twenty, 2017.
- ^ a b c Oleniacz, Laura (August two, 2006). "What the heck is beef 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 Oct 2009.
- ^ Murdock, Andy (October 19, 2012). "A field guide to 20 great American sandwiches". CNN.com . Retrieved September three, 2015.
- ^ Levine, David. "Saratoga Days". Hudson Valley Mag . Retrieved June 10, 2016.
- ^ Flay, Bobby. "Beefiness on Weck recipe". Food Nation with Bobby Flay. Food Network.com. Retrieved October 10, 2009.
- ^ "Visitor History" (PDF). Buffalo Wild Wings. 2012. Archived from the original (PDF) on July 1, 2015. Retrieved September three, 2015.
- ^ "Thirty-Fifth Weck Sandwich | Buffalo Wild Wings® Card". www.buffalowildwings.com. Archived from the original on Oct xviii, 2017.
- ^ Myers, Dan (February 27, 2015). "12 Life-Changing Sandwiches Y'all've Never Heard Of". The Daily Repast . Retrieved February 28, 2015.
Source: https://en.wikipedia.org/wiki/Beef_on_weck
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