THE BRASSERIE

By BobD

Ingredients

• 4 SERVINGS
• Wisconsin Brie, braised short ribs, and pickled red onions on country French bread.
• 2 tablespoons extra virgin olive oil
• 4 bone-in beef short ribs*
• Salt and pepper
• 1 small yellow onion, cut in 1-inch pieces
• 2 cloves garlic, crushed
• 1 carrot, peeled and cut in 1-inch pieces
• 1 celery stalk, cut in 1-inch pieces
• 1/2 cup port or red wine, optional
• 4 cups unsalted beef stock or broth
• 1 tablespoon tomato paste
• 1/2 cup red wine vinegar
• 1/2 cup water
• 1/2 cup sugar
• 2 red onions, sliced
• 6 tablespoons butter, at room temperature
• 8 slices country French bread
• 12 ounces Wisconsin Brie cheese, sliced

Details

Servings 4
Adapted from grilledcheeseacademy.com

Preparation

Step 1

For the meat:

Heat a stockpot or Dutch oven over high heat. Add oil.

Season short ribs on all sides with salt and pepper. Place in hot oil; brown on all sides.

Remove ribs to a plate and add onion, garlic, carrot, and celery to pan, stirring to remove any brown bits from bottom of pan. Cook 5 minutes.

Add wine, if using, and simmer to reduce liquid by three-fourths.

Add stock and tomato paste; stir and bring to a simmer.

Return ribs to pan; cover and lower heat to a bare simmer. Cook for 2-3 hours or until meat is fork-tender. (Can also be cooked in slow cooker or in a 300ºF oven.)

Drain liquid into a saucepan; remove meat from bones.

Return liquid to stove and simmer until reduced by at least one-half. Pour over the meat and veggies. (Recipe can be prepared to this point a few days in advance and refrigerated. Gently rewarm meat when you are ready to make sandwiches.)

For pickled onions:

Place vinegar, water, sugar, and a little salt in a saucepan and bring to a boil.

Place onions in nonreactive bowl and pour the liquid over them; cover and cool.

To assemble sandwiches:

Heat a skillet or sauté pan over medium heat.

Melt 1-2 tablespoons butter and add 4 slices of bread.

Top each with 1/8 of Brie slices, some of glazed meat and vegetables, pickled onions, another 1/8 of Brie slices, and top slice of bread.

Spread 1 tablespoon butter on each sandwich top. Grill until bread is golden and cheese is melted, turning once during grilling.

*Although short ribs are preferred, leftover pot roast can be substituted