Great lunch for the guys at work-My bad,I neglected to read the "preparation" before ordering- but nothing I didn't handle with a grill and a slow-cooker! If I had read first I may have chosen something easier. Very happy I didn't read. Roast beef was perfect, rolls were excellent. Great sandwiches!!- I hope this experience doesn't scare me away from other lunches with minimal preparation. Only suggestion I have is-Instructions say 2-3 slices of RB per sandwich- "Make it 5 or 6!!!" I had plenty of RB left over!! Again!! Awesome Meal!! Thanks!!
|Shipping Days||Shipping Days|
All orders ship Monday thru Thursday via 2-Day service or faster. The cutoff time for same-day shipment of orders is 12 Noon (ET).
Roast beef for "beef-on-weck" can be held frozen for up to 4 weeks, and should be enjoyed within 3 days after defrosting.
Defrost the rolls and glaze at room temperature for 15 to 20 minutes. Meanwhile, preheat your oven to 350 °F. Place the rolls close together on a baking sheet. Coat them with glaze and sprinkle with the caraway/salt mixture. Place coated rolls in the oven and bake them for 2 minutes. Put the au jus concentrate into a pot with one quart of boiling water. Add more hot water to adjust flavor, if desired. Defrost the all-natural roast beef briefly at room temperature until you can separate slices. When defrosted, transfer to a platter. Use tongs to pick up 2 to 3 slices of meat and dip into hot au jus for about 5 seconds. Place the warm beef on kimmelweck rolls and add horseradish and other condiments of choice. Serve with a side of warm au jus for dipping.
A spectacular sandwich unique to Western New York, beef-on-weck is roast beef on a kimmelweck roll served with au jus and horseradish. Anderson’s award-winning (and horemone-free) roast beef is slow roasted to perfection, thinly sliced, and layered on a kimmelweck roll (Kaiser roll sprinkled with pretzel salt and caraway seeds). For an authentic Buffalo experience, spread horseradish on your all-natural roast beef and quickly dip the top ‘weck bun in the au jus. Serve with a side of dill pickle spears.