“The Midwest is known for cooking that’s simple but also satisfying and filling,” says Chris Szymanski, Culinary Specialist at Sysco East Wisconsin, who created a Sweet Potato, Beer & Cheese Bisque to go with this Short Rib Sandwich With Red Wine Pickles. “The farmers and blue-collar workers of this area appreciate a rich, hot soup or stew after a long day.”
RED WINE PICKLES
SHORT RIB SANDWICH
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 325F 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.