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The truffle

truff kitchen

Cook Time

25 minutes

Prep Time

10 minutes

Servings

4

Ingredients

TRUFF Horseradish Sauce:

1/2 cup TRUFF Mayonnaise

1 tablespoon prepared horseradish

2 teaspoons lemon juice

1/2 teaspoon lemon zest

Kummelweck Rolls:

4 brioche rolls

1 egg, beaten

1 1/2 teaspoons flaky salt

1 1/2 teaspoons caraway seeds

2 cups beef broth

1 garlic clove, peeled and minced

Thyme sprig

Rosemary sprig

1 1/2 lbs. thinly sliced roast beef

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Beef on a Weck

Curious where “Beef on a Weck” got its name? It’s from none other than the popular roll topped with flaky salt and caraway seeds called a kummelweck! The sandwich was made popular in New York, but we’re certain it will be a popular dish in your household! The piéce de résistance of our recipe? A delicious TRUFF horseradish sauce! 

Instructions:

  1. Preheat the oven to 400°F. 
  2. Place TRUFF Mayonnaise and prepared horseradish in a small bowl, whisk to combine, and refrigerate horseradish sauce until ready to serve. 
  3. Place brioche rolls on a baking sheet and brush them with an egg wash. 
  4. Sprinkle the tops of the rolls with salt and caraway seeds. 
  5. Place the rolls in the oven and bake for 5-6 minutes and once complete, set the rolls aside to cool.
  6. Heat beef broth in a saucepan over medium-high heat. 
  7. Add garlic, thyme, and rosemary to the saucepan, and stir to combine. 
  8. Once the broth is hot, quickly dip the roast beef slices into the liquid. 
  9. Divide the roast beef between the kummelweck rolls and top them with horseradish sauce.

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