Tommy Boy Crispy Braised Beef Sandwich
- Level: Advanced
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 321
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 24
- Sodium
- 222
- Total: 4 hr 50 min (includes cooling time)
- Active: 1 hr 5 min
Ingredients
Beef:
2 teaspoons Creole salt
2 tablespoons all-purpose flour
12 to 16 ounces boneless beef short rib, cut into 2-inch square chunks
2 tablespoons olive oil
1/4 cup diced onion
1 tablespoon diced fresh garlic
1 tablespoon tomato paste
1/4 cup white wine
Dredge:
1/2 cup cornmeal
1/2 cup cornstarch
2 teaspoons Creole salt
Creole Mustard Mojo:
1/4 cup top quality mayonnaise
1/4 cup Creole mustard, such as Zatarain's, or a grainy Dijon-style mustard
2 teaspoons lemon juice
1/4 teaspoon minced garlic
Cabbage Slaw:
2 cups shredded cabbage mix (any supermarket brand will do)
1 tablespoon diced Fermented Fresno Chile, recipe follows (optional)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon apple cider or red wine vinegar
Hip Tang Sauce:
1/2 cup pesto sauce
For Serving:
Canola oil, for frying
4 soft buns, split and buttered
4 slices Swiss cheese
Fermented Fresno Chile:
1/2 cup thinly sliced Fresno chile
Kosher salt
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.