GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH

GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH image

Yield 8

Number Of Ingredients 31

Ingredients

1 Tbsp. grapeseed or canola oil
2 pounds boneless beef short ribs
Salt and pepper to taste
1/2 carrot, cut into large dice
1/2 celery, cut into large dice
1/2 onion, cut into large dice
6 medium garlic cloves, cracked
1 cup JUIS
SACHET (4 sprigs flat-leaf parsley
6 sprigs thyme
2 bay leaves
1 teaspoon peppercorns
1 leek, dark green top, cut into a 5-inch length, washed
For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine)
3 cups beef broth
2 pounds loaf of sourdough bread, cut into 16 slices
12 ounces Bel Paese cheese, sliced thin
2 Tbsp. plus 2 tsp. pickled red onions (2 Tbsp. coriander seed, toasted
1 Tbsp. mustard seed, toasted
3 medium red onions, julienned
1/4 cup red wine vinegar
1/4 cup white balsamic vinegar
1/8 cup sugar
3 bay leaves
3 sprigs thyme
Salt and cracked black pepper to taste
1 Tbsp. extra-virgin olive oil
Toast the coriander seed in a small, dry sauté pan over medium heat until its aroma is released, about 2 minutes. Add the mustard seed to the same pan and toast for 1 additional minute. Soak the onions in ice water, then drain and pat dry.
In a small sauce pot, slowly bring the vinegars, sugar, bay leaves and thyme to a boil. Adjust the flavor with water if too acidic. Pour this mixture over the onions in a medium, heat-proof bowl: allow to sit for 5 minutes. Drain off the excess vinegar, season with salt and pepper, then toss lightly with the olive oil. Store the picked onions in an airtight jar in the refrigerator until ready for use)
4 tsp. unsalted butter, room temperature
4 tsp. grapeseed oil

Steps:

Preheat the oven to 325°. Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring thebraise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally. After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time. Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside. To prepare each sandwich, begin by preheating the oven to 350°. Take two slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of Pickled Red Onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.

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