Chef Walter Staib's Kimmelweck Recipe

Roast Beef on Kimmelweck

A recipe by Walter Staib

Serves 4
4 Kaiser rolls
Whites of 2 eggs, beaten
2 tablespoons kosher salt
2 tablespoons caraway seeds
2 pounds Dietz & Watson® Angus roast Beef
8 ounces Dietz & Watson® Lacey Swiss
1 quart beef stock or au jus
Dietz & Watson® Sandwich Spread
Dietz & Watson® Horseradish Sauce
1 head Boston Bibb lettuce, for garnish
1 Beefsteak tomato, sliced, for garnish
Dietz & Watson® Kosher Dill Pickle Spears, for garnish

1. Preheat the oven to 350°F.
2. Brush the egg whites over the tops of the Kaiser rolls and sprinkle with the salt and caraway seeds. Place on a baking sheet and bake until golden brown, about 10 minutes.
3. Remove and set aside.
4. In a large saucepan, combine the beef stock or au jus and the shaved roast beef and cook over low heat until completely warmed through.
5. Slice the rolls in half. Spread the top halves with the sandwich spread and the bottom halves with the horseradish sauce and place on a griddle until golden brown.
6. Pile a generous portion of the roast beef onto the bottom halves of the rolls, top with 2 ounces of Lacey Swiss and cover with the top halves.
7. Serve with a leaf of lettuce, slice of tomato, pickle spear, some of the stock or au jus on the side, and macaroni salad.

Red White & Blue

By Walter Staib

Makes 2 sandwiches

8 ounces Dietz & Watson® Angus Roast Beef, shaved
2 French Baguette Rolls
1 tablespoon Dietz & Watson® Stone Ground Dijon mustard
1 tablespoon Dietz & Watson® Sandwich Spread
4 ounces Dietz & Watson® Danish Blue Cheese
¼ red onion, sliced thin
4 wooden picks (Avoid accidents by using decorative picks, regular tooth picks are hard for your guests to see)

1. Spread each roll (top & bottom) with sandwich spread, mustard & horseradish
2. Lay 4 ounces of roast beef on the roll
3. Top with 2 ounces Danish blue cheese & red onion
4. Top the roll on secure with two wooden picks, slice on a bias.

Beef Pie
Adapted from The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine ©2009 by Walter Staib and Running Press.

Serves 8
3 tablespoons unsalted butter
2 ½ pounds cooked Dietz & Watson® Angus Roast Beef, cut into 1/2-inch cubes
1 cup chopped yellow onions
4 garlic cloves, chopped
1 cup red Burgundy wine
2 cup chopped button mushrooms
1 small bunch fresh basil, chopped (about ¼ cup)
1/2 small bunch fresh parsley, chopped (about 3 tablespoons)
1 sprig fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cup store bought brown gravy
3 pounds Puff Pastry
1 egg, lightly beaten

1. Melt the butter in a large skillet over high heat, add the beef, onions, and garlic, and sauté for 5 minutes, until the onions are golden brown.
2. Add the wine to deglaze the pan. Add the mushrooms, basil, parsley, thyme, salt, and pepper, and cook until the liquid has evaporated.
3. Stir in the brown sauce and cook for about 5 minutes more, until all liquid has evaporated again.
4. Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for 10 minutes. Refrigerate for about 1 hour to cool completely.

Preheat the oven to 450°F.
5. On a lightly-floured surface, roll out the Puff Pastry to 1/8-inch thickness. Cut out eight 10-inch squares and brush the edges with the egg mixture.
6. Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture.
7. Arrange the triangles 2 inches apart on a greased baking sheet(s).
8. Bake for 8 to 10 minutes, until golden brown.