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Braised Beef Short Rib Sandwich with Pickled Veggies & Roasted Garlic Mayonnaise

Yields4 ServingsPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins

Globally inspired, this warm dinner-sandwich, reminiscent of Vietnamese Banh Mi, has been adapted from a recipe developed by Mexican Chef Josefina Santacruz. For convenience, make Pickled Veggies ahead using bagged prepared match-stick carrots or broccoli slaw. Marinating the short ribs is important to maximize flavour.

Short Ribs
 3 cups pineapple juice
 ¾ cup granulated sugar
 2 tsp minced fresh gingerroot
 6 cloves garlic, thinly sliced
 1 tsp finely grated lemon zest
 4 (2 kg) Bone-In Beef Short Ribs
 ½ tsp EACH coarse sea salt and freshly ground pepper
 2 tbsp vegetable oil
 1 tbsp cornstarch
 1 baguette, cut into 4 sections and halved
 1 bunch cilantro leaves, washed and dried
 2 thinly sliced cucumber
Roasted Garlic Mayonnaise
 2 large heads of garlic
 1 cup mayonnaise
 1 tsp EACH lemon juice and sriracha sauce
Pickled Vegetables
 4 match-stick cut carrots or broccoli slaw mixture
 1 cup white wine vinegar
  cup granulated sugar
 4 cloves garlic, thinly sliced
 ½ tsp EACH red pepper flakes and salt
 ¼ cup minced fresh cilantro
Short ribs:
1

In large sealable freezer bag, combine pineapple juice, ¾ cup water, sugar, gingerroot, garlic and lemon zest. Add short ribs and refrigerate for 6 hours or overnight. Remove beef from marinade; set marinade aside. Pat beef dry with paper towels. Season all over with salt and pepper. Heat half of oil in Dutch oven over medium-high heat. Brown beef in batches, adding more oil as needed, until browned all over, about 10 minutes. Transfer beef to plate; set aside.

2

Add reserved marinade and stock to Dutch oven. Cook over medium heat, stirring up any browned bits from bottom of pan. Return beef and any accumulated juices to pan; bring to boil. Transfer to 325˚F oven and cook for 2 hours, until fork tender.

3

Remove beef from sauce and let cool. Meanwhile, combine cornstarch with 2 tbsp water until smooth; whisk into beef cooking sauce, and cook, stirring, over medium heat until sauce thickens, about 2 minutes. Remove bone and any fat from the beef; shred beef by pulling with 2 forks. Return beef to sauce and reserve for sandwich.

Roasted Garlic Mayonnaise:
4

Slice top ¼ inch off heads of garlic to expose cloves. Place each head upright on sheet of foil; drizzle with oil and bundle up with foil. Place in small oven-proof pan and roast in oven alongside the beef until heads are soft, about 1 hour. Remove from oven and let garlic cool.

5

Unwrap roasted garlic heads; squeeze garlic cloves from skins into small bowl. Mash with fork and stir in mayonnaise, lemon juice and sriracha sauce.

Pickled Veggies:
6

Place carrots or broccoli slaw in bowl. In saucepan bring vinegar, 1 cup water, sugar, garlic, red pepper flakes and salt to boil. Pour hot brine over carrots. Stir in cilantro. Let cool completely.

To Assemble:
7

Spread baguette pieces with mayonnaise and top with warm shredded beef, pickled veggies, cilantro leaves and cucumber. Top with baguette tops and serve.

Nutrition Facts

Servings 4