Braised short rib sandwich
- 5 pounds beef short ribs
- ½ cup kosher salt
- 4 tablespoons black pepper
- 5 large shallots, thinly sliced
- 3 large carrots, thinly sliced
- ¼ cup tomato paste
- 2 cups red wine
- 4 quarts chicken stock
- French onion soup mix, recipe follows
- Gruyere fondue, recipe follows
- French baguettes as needed
- Arugula, to garnish
Season short ribs with salt, pepper, shallots and carrots for 24 hours.
Remove short ribs from cure, reserving shallots and carrots. In a cast iron pan, sear short ribs until caramelized. Place short ribs in a braising pan.
In the same cast iron pan, caramelize reserved vegetables until golden brown. Add tomato paste and toast until aromatic. Deglaze with red wine and reduce by half. Add vegetables and stock and braise at 275 F for 4 hours or until tender. Remove meat and fold in French onion soup mix. Layer meat in a toasted baguette with Gruyere fondue and garnish with arugula. Makes 4 to 6 sandwiches.
For French onion soup mix, sweat 7 julienned white onions, 3 red onions, 2 shallots, 3 garlic cloves and ½ pound of butter for an hour or more until well caramelized. Deglaze with ½ cup sherry wine. Add 4 quarts chicken stock and braising liquid. Add sachet of 2 bay leaves and handful of thyme and reduce until thick and soupy. Strain and season to taste with sherry vinegar, salt and pepper.
For Gruyere fondue, add 2 cups of boiling cream to a Vita-Mix and turn on to low speed. Add 6 cups of Gruyere cheese and mix.
Chef Alex Seidel, Mercantile Dining & Provision, Denver