Yak on Weck

-with apologies to Charlie the Butcher and the folks of Buffalo New York

A famous delight with a long history and a definite purpose; the super salty Kummelweck Rolls simply demand that one drink a good deal of beer with the sloppy and delicious Beef of Weck. Our interpretation of this classic also demands a great beer and lots of napkins. The biggest challenge is to find the requisite Kummelweck Rolls. We are looking for a local Colorado bakery to help us make these but it is easy enough to make them yourself. 

Kummelweck Rolls: - from Charlie the Butcher

2 tablespoons coarse salt

2 tablespoons caraway seed, whole

1 cup water

1 tablespoon cornstarch

1/2 cup water, warmed

12 hard rolls or Kaiser rolls


Combine equal parts coarse salt and whole caraway seed. Store in clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2 cup warm water and add to boiled water. Return to a boil and thicken until it coats a spoon. Cool and store in refrigerator.

Preheat oven to 350 degrees F.

To make kummelweck rolls, take 12 rolls and place on baking sheet. Brush top of rolls with cornstarch solution and sprinkle with seed mixture. Place in oven for 4 minutes or until kummelweck dries.

The Yak  for the Weck:

3 to 4 lb. yak rump roast

1 1/4 oz. pkg. dry french onion soup mix or your own "from scratch" version

2 tsp. sugar

1 tsp. oregano leaves

2 (10 1/2 oz.) cans condensed beef broth or your own stock.

1 Bottle of beer -  We like New Castle Brown Ale

2 garlic cloves, finely chopped

3 ounces prepared horseradish- more for true fans!

Preheat oven to 300℉.  Place yak roast in 5 quart Dutch oven. In medium bowl, combine remaining ingredients:  pour over roast. Cover; bake at 300℉  for 4 to 6 hours or until yak is very tender. 

Heat au jus in saucepan until simmering. Dip sliced roast yak in hot au jus and place on cut kummelweck roll. Top with a dollop of horseradish and dip the bottom of the top half of the roll in the au jus.

TIP: Yak roast can be prepared in a crockpot. Place roast in crockpot. In medium bowl, combine remaining ingredients and  pour over roast. Cover; cook on high for 4 hours or until yak meat is very tender. Slice and serve as directed above.

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