- 4
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
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