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February 07 Giant Braised Short Rib SandwichThere's something really funny about giant sandwiches. And about how people go crazy for giant sandwiches. I like the foot high sandwich on normal bread, but the 6 foot sub is even better. Images of bad office parties abound, but can we recapture the giant sub as our own?
We threw a Super Bowl party on the weekend, and it was the perfect excuse to bust one out. Who turns down a giant sandwich? The bonus here is that a small chunk of it goes a long way, so people eating wings, nachos, and a pile of other stuff can still enjoy it without stuffing themselves on one thing. a baguette
grainy mustard
3 pounds short ribs
a carrot
a rib of celery
half a medium yellow onion
a couple of cloves of garlic
2 cups beef stock, red wine, water, or a combination of them
The day before, heat olive in a medium saucepan and brown the ribs over high heat, in batches. Remove them, lower the heat, and saute the carrot/onion/garlic/celery. Add the beef back, add stock or wine and herbs. Bring to a boil, and reduce to a really slow simmer. Cook, covered, for 3 hours or so, until the beef is fall-apart tender. Refrigerate overnight.
The next day, preheat the oven to 400. Remove the layer of fat on top and reheat in an open frypan. Shred the meat, remove bones, and cook (turning often to keep beef moist) until the liquid is mostly evaporated. Allow to cool slightly while reheating the bread briefly in the oven - depending on the bread, you may want to sprinkle some water on it to keep it moist.
Slice the baguette in half, and cover one side with mustard. Toss the beef mixture again to evenly coat it with the sauce, taste for seasoning and correct it if needed, and fill the baguette. Slice into approx 2 inch lengths, and enjoy. Or don't - if someone can eat the whole thing, they get it for free.
Additional toppings optional - pickle slices? a tiny bit of old cheddar and some roasted red pepper strips? red onion? I'm sure there are plenty of ways to improve it, but it doesn't need anything - it's fantastic as is, with no distractions from the beefy goodness.
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