you simply have to try this sandwich

i made it last week and when my sons comes in from philly this weekend i will make it again.

this sandwich comes from spiro baltas who is one of the owners of the manhattan gourmet chain starwich salads and sandwiches.

starwich braised short rib sandwich (serves four with leftovers)

1 1/2 pound boneless short ribs, silver skin removed
1 ounce olive oil
1 large carrot, 1 inch dice
2 ribs celery, 1 inch dice
1 medium onion, 1 inch dice
32 ounces heavy beef stock (i bought from supermarket)
pinch salt and black pepper

i made this sandwich last week and when my son comes up from philly this weekend, i will make it again.


2 sprigs fresh thyme
2 sprigs fresh rosemary
4 challah rolls (use your favorit rolls or bread)

preheat oven to 225 degrees
springle the beef with salt and pepper while heating olive oil in a heavy bottomed pan. brown meat on all sides until golden. remove

add carrots, onions and celery and cook until golden. return beef to pan and add thyme, rosemary and beef stock. make sure the meat is covered by both the vegetables and stock, as this will ensure a moist, succulent short rib.

wrap the pan tight with aluminum foil and place in a 225 degree oven. after 2 hours remove and turn the meat. braise for another 2 hours.

cabrales dressing
6 ounces of crumbled cabrales cheese or any good blue cheese plus 2 ounces to springle on during assembly.
7 ounces mayonnaise
2 ounces low fat buttermilk
1/4 tsp tabasco
pinch black pepper
combine all ingredients in a bowl and mix until well blended

balsamic poached red onions
2 tbls olive oil
1 large red onion, cut in 1/4 inch slices
2 tbls balsamic vinegar
1/2 tbl sugar
heat oil in heavy bottomed pan and saute onion until golden brown. add balsamic vinegar and sujgar. continue cooking until vinegar is is evaporated. remove and cool.

assembly

preheat oven to 450 degrees
cut challah roll (or any bread) in half lengthwise, spreading blue cheese dressing over both sides of the bread. place red onions on top half before sprinkling with the crumbled blue cheese.
position 3 slices of the short ribs (cut lenghwise) on the bottom half.

on a sheet pan, heat in the 450 deg oven for 4 to 5 minutes, watching closely to avoid burning. assemble and cut in thirds.

edited because i forgot to mention to take the silver skin off the meat before cooking.



This message was edited Aug 2, 2006 10:21 AM