Short Rib Sandwich With Red Wine Pickles

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CHEF CHRIS SZYMANSKI
SYSCO EASTERN WISCONSIN
SERVES 1

 

Ingredients:

RED WINE PICKLES

2 cups red wine vinegar

1 cup pinot noir or merlot

2 cups granulated sugar

2 Tbsp. Sysco Classic kosher salt

1 lb. shallots, julienned

1 lb. radishes, sliced

SHORT RIB SANDWICH

8 oz. chuck short rib flap

Salt and freshly ground pepper, to taste

1 Tbsp. vegetable oil

1 cup beef broth

4 oz. mirepoix (onion, carrot, celery), roughly diced

1 sprig fresh thyme

2 Tbsp. Sysco Imperial mayonnaise

½ oz. Calabrese peppers, chopped

1 Baker’s Source Classic Everything brioche bun

1 oz. white Cheddar cheese, sliced

¼ oz. Heritage Blend greens

 

Directions:

FOR THE PICKLES

In a saucepan over medium high heat, bring the vinegar, red wine, sugar and salt to a boil. Whisk well to dissolve the sugar. Add shallots and radishes and lower the heat to a simmer. As soon as the mixture reaches a simmer, remove from the heat and allow to cool to room temperature. Place in an airtight container in the cooler at least overnight and up to 1 week. (Yields 2 quarts.)

FOR  THE SHORT RIB SANDWICH

Preheat oven to 325 degrees. Season beef liberally with salt and pepper. In a sauté pan over medium high heat, warm the vegetable oil. Add the beef and sear well, then move to a separate heavy baking dish with beef broth, mirepoix and thyme. Cover tightly and braise in oven until fork tender, 3 to 3½ hours. Remove beef from the oven and allow to rest, covered, for 20 minutes. In a bowl, combine the mayonnaise and chopped Calabrese peppers, and season with salt and pepper.

To assemble the sandwich, split and toast the brioche bun and place 1 tablespoon of Calabrese pepper mayo on each side. Place the Cheddar on the bun and top with braised short rib. Gently spoon 2 tablespoons of braising liquid over the top. Top the beef with 1 ounce of red wine pickles and the Heritage greens and then with the remaining bun, and serve immediately.