Recipe courtesy of North End Caffe
Recipe courtesy of North End Caffe
Tommy Boy Crispy Braised Beef Sandwich
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- Level: Advanced
- Total: 4 hr 50 min (includes cooling time)
- Active: 1 hr 5 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 321
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 24 mg
- Sodium
- 222 mg
Braised short rib chunks, battered and deep-fried, yield a crispy outside and tender juicy inside. Swiss cheese and cabbage slaw balance the meat and our zesty hip tang pesto style sauce contrasts the rich earthy flavors of the braised meat. This is an epic sandwich!
- Level: Advanced
- Total: 4 hr 50 min (includes cooling time)
- Active: 1 hr 5 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 321
- Total Fat
- 26 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 24 mg
- Sodium
- 222 mg
Ingredients
Beef:
Dredge:
Creole Mustard Mojo:
Cabbage Slaw:
Hip Tang Sauce:
Fermented Fresno Chile:
Directions
Special equipment:
a deep-fry thermometer or deep-fryer- For the beef: Heat a braising pan on medium-high heat. Turn the oven on to 325 degrees F.
- Sprinkle the Creole salt and flour over the beef. Pour the olive oil into the pan. Add the beef chunks and press them firmly into the bottom. Do not move until the cooking side of the beef gets a nice golden-brown crust, about 1 minute. Repeat with all sides. Add the onion, garlic and tomato paste and cook for 2 minutes. Add the wine. Cover with foil and place in the oven until the beef is very tender but still in chunked form, about 3 hours.
- Remove the beef from the braising pan and let cool.
- For the dredge: Combine the cornmeal, cornstarch, Creole salt and about 2/3 cup water (enough to get the consistency of pancake batter) and set aside.
- For the Creole mustard mojo: Combine the mayonnaise, mustard, lemon juice and garlic in a bowl.
- For the cabbage slaw: Combine the cabbage mix, fermented Fresno, if using, salt, sugar, vinegar and 4 teaspoons Creole mustard mojo in a bowl.
- For the hip tang sauce: Combine the pesto with 1/2 cup Creole mustard mojo in a bowl.
- For serving: Heat the canola oil to 375 degrees F in a heavy frying pan or tabletop deep-fryer.
- Dip the beef chunks in the batter. Fry the beef chunks until the batter is set and GBD (golden brown delicious).
- Heat a dry frying pan on low heat. Add the buttered buns to the pan and immediately shut off the heat. (You are not cooking to brown the buns, but to crisp them a little with the butter.) Dress each grilled bun with Creole mustard mojo, cabbage slaw, 1 slice of Swiss cheese and some hip tang pesto sauce. Place hot, crispy fried beef chunks on the bun bottoms and top with the tops. This is a tall sandwich, and if you like, wrap in wax paper or foil and put pressure down on the top with the heel of your palm. The crunching, sizzling sound this makes is very rewarding. Enjoy!
Fermented Fresno Chile:
- This is a simple recipe. Sprinkle the chile with salt. Place in a glass jar with a loose lid until fermentation is achieved. If Fresno chile is not available in your area, replace with diced roasted red pepper. Homemade is great, but equally good is the small jar of diced pimientos or from the pickle section of your local market.
