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Main Dish

Short Rib Sandwich With Red Wine Pickles

Earthy and spicy.

  • Chef Chris Szymanski
  • Sysco Eastern Wisconsin
Email article

“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.”

Ingredients

RED WINE PICKLES

SHORT RIB SANDWICH

Directions

FOR THE PICKLES

  1. In a saucepan over medium high heat, bring the vinegar, red wine, sugar and salt to a boil. Whisk well to dissolve the sugar.
  2. 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.
  3. Place in an airtight container in the cooler at least overnight and up to 1 week. (Yields 2 quarts.)

FOR THE SHORT RIB SANDWICH

  1. Preheat oven to 325F degrees.
  2. Season beef liberally with salt and pepper.
  3. 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.
  4. 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.
  5. In a bowl, combine the mayonnaise and chopped Calabrese peppers, and season with salt and pepper.
  6. To assemble the sandwich, split and toast the brioche bun and place 1 tablespoon of Calabrese pepper mayo on each side.
  7. Place the Cheddar on the bun and top with braised short rib. Gently spoon 2 tablespoons of braising liquid over the top.
  8. Top the beef with 1 ounce of red wine pickles and the Heritage greens and then with the remaining bun, and serve immediately.
Email article

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