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Author Topic: Beef on a Weck  (Read 2206 times)

cigarman20

  • WKC Brave
  • Posts: 485
Re: Beef on a Weck
« Reply #15 on: September 22, 2020, 02:16:08 PM »
Thanks gents.

The jus was made by roasting beef neck and marrow bones with a few onions, carrots and celery at 450F for several hours.

Then simmered in a stock pot for another six hours.

Cooled overnight to skim the fat, reheated, strained and served.


Sent from my iPhone using Weber Kettle Club
Grails- Ď63 Fleetwood, Ambassador

AZ2FL

  • WKC Ranger
  • Posts: 730
Re: Beef on a Weck
« Reply #16 on: September 22, 2020, 02:21:01 PM »
Thanks gents.

The jus was made by roasting beef neck and marrow bones with a few onions, carrots and celery at 450F for several hours.

Then simmered in a stock pot for another six hours.

Cooled overnight to skim the fat, reheated, strained and served.


Sent from my iPhone using Weber Kettle Club

Thanks for the recipe Iíll have to try it.

HoosierKettle

  • WKC Ambassador
  • Posts: 6961
Re: Beef on a Weck
« Reply #17 on: September 22, 2020, 05:23:56 PM »

Thanks gents.

The jus was made by roasting beef neck and marrow bones with a few onions, carrots and celery at 450F for several hours.

Then simmered in a stock pot for another six hours.

Cooled overnight to skim the fat, reheated, strained and served.


Sent from my iPhone using Weber Kettle Club

That sounds right. Iíll definitely give that a try. Thanks.


Sent from my iPhone using Weber Kettle Club mobile app

Jrzy.Hillbilly

  • Smokey Joe
  • Posts: 91
Re: Beef on a Weck
« Reply #18 on: September 24, 2020, 07:03:10 AM »
Looks delicious!