Talking Beef of Weck with Chef Jennifer Boye from Moriarty Meats
Boye recently connected with Todd McElwee, Associate Publisher, USAE, to share some insights, tips and thoughts on Buffalo’s iconic and beloved beef on weck. Located at 1650 Elmwood Avenue in Buffalo, Moriarty Meats and Cafe is a butcher shop and cafe in offering locally sourced meats and sausages.
McElwee: Please describe the perfect beef on weck.
Boye: To me, the perfect beef on weck should include the best quality beef cooked rare/medium rare and sliced thin. The roll should be extremely fresh with a soft but somewhat chewy texture, and a liberal-but not overpowering-amount of coarse salt and caraway seed atop. A nice, strong horseradish component is a must!
McElwee: What is the key to cooking beef on weck at home?
Boye: Plenty of salt and a slow roast to a 128 degree internal temperature will give you great results for the beef portion of the sandwich. Procure good rolls at a trusted market or make them yourself! How you serve the sandwich is your choice-we serve ours cold with a horseradish mayo, but the sandwich is traditionally served with the beef heated in jus and straight horseradish.
McElwee: One cannot live on beef on weck alone, so which sides best compliment the sandwich?
Boye: Crispy shoestring fries, chips, or a great potato salad would be pair perfectly with a beef on weck, along with a cold beer. Here in Buffalo, it’s also common to have a few wings with your weck.
McElwee: Why do you believe beef on weck is beloved in Buffalo?
Boye: Beef on weck is food of the people, in my opinion. There’s no pretense behind it. You can find one in most neighborhood taverns and most likely be happy with the results. It’s also fairly simple to recreate at home and can feed a crowd if necessary.
McElwee: I’m from Maryland and will not eat a crabcake outside of the state. Will you have a beef on weck outside of Western New York?
Boye: Sure! Us Buffalonians know that our grasp is far-reaching; chances are pretty good that you’ll meet people with a Buffalo connection all across the country. My guess is that a number of those people have successfully passed along the secrets of a good beef on weck, and I’d be willing to partake, for sure.