I bet you didn’t know Buffalo was known for something other than Buffalo Wings? Well they’ve got the “Beef on a Weck” too, which is wonderfully juicy beef on a Kümmelweck or weck (veck) for short. Kümmel is caraway in German, so a Kümmelweck is a caraway seed, pretzel salt roll that makes the perfect vessel for the beef.
I wasn’t a big caraway person until I lived in Germany and enjoyed eating it in breads and krauts. It has been a long time since I’ve had anything with caraway and quickly changed that with a twist on the Classic Beef on a Weck. I guess you can call my weck a “cauliweck.” I have been doing so many creative things with cauliflower lately- it is really my only “white” food now that I have discontinued potatoes, pasta, and bread from my diet. I save those “cheats” up for special events when there is no other food offerings.
The Cauliwecks could officially be called “cauli-steaks” and I first heard of this on Karen’s site Karen Cooks. The cauli-steaks are fantastic to use as “bread” like I had done in this recipe, or for a base for any stew. The steaks come from the center most part of the cauliflower and I was able to cut three 1/2 inch steaks from my cauliflower. The beef is a London Broil and after reading Steamy Kitchen’s way of Salting Beef, I use this method routinely with great success for all my London Broils. Put these together with a side of sharp mustard like Coleman’s and a tiny pile of horseradish for a fantastic flavor adventure. But what really made this dish was the celery seed butter on top.
The Cauliweck is the new Kümmelweck.
The New Beef on a Weck
One 1 3/4-2 pound London Broil
Grey sea salt or regular sea salt
fresh cracked black pepper
bacon grease or olive oil
6 1/2 inch cauliflower steaks- you will need 2 cauliflowers
6 tablespoons good butter- I used Kerrygold
1/2 tsp ground celery seed
pinch kosher salt
Sharp mustard- I used Coleman’s (Not gluten-free- ARGH!)
1. Preheat oven to 375 degrees.
2. Remove meat from package and generously salt using kosher salt on both sides of the beef. Let sit 10 minutes.
3. Cutting on each side of the cauliflowers core, cut free the center most thick portion of the cauliflower, then starting from the top, not core side, and gently cut three 1/2 inch steaks. Rub both sides with olive oil, place on a foil lined pan and sprinkle with grey sea salt and caraway seed. Bake in oven for 30 minutes. Keep warm while waiting on the beef- it will only be a few minutes.
4. After ten minutes rinse the beef under running water and thoroughly pat dry with paper towels. Heat an iron skillet rubbed with a bit of bacon grease or olive oil (or a large skillet) on high heat. Once hot, quickly rub in a few pinches of grey salt and pepper on each side of the steak and sear in the pan 4 minutes on each side. (This will be medium rare- add a minute if you want it more medium.) Remove from pan and wrap in 2 layers of foil for 15 minutes.
5. For butter, mix butter with ground celery seed and a pinch of kosher salt. Set aside.
6. Now plate the Cauliwecks on 6 plates, slice beef very thinly and top wecks. Top the beef with a small bit of Celery Butter and place mustard and horseradish on the side. If there is juice in the foil, pour over each serving. Serves 6.