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RECIPE
18 INGREDIENTS 11 STEPS 3hr

Miso Stewed Short-Rib French-Dip Sandwich

5.0
2 Ratings
The short-ribs and miso jus can be made the day before.
Miso Stewed Short-Rib French-Dip Sandwich Recipe | SideChef
The short-ribs and miso jus can be made the day before.
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
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Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
http://www.ladyandpups.com
3hr
Total Time
$8.56
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Miso Short-Ribs

2.2 lb
Boneless Beef Short Ribs
or Beef Chuck
2 Tbsp
Canola Oil
1
Large Onion , sliced
5 cloves
Garlic , chopped
3 Tbsp
Tomato Paste
1 1/2 Tbsp
Mirin
1/8 tsp
Curry Powder
6 cups
Unsalted Beef Stock
1/2 cup
plus 2 tbsp
1/3 cup
Sake

To Finish

8 slices
Rustic Bread
16 slices
Gouda
to taste
Dijon Mustard
to taste
Scallions , diced
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
1512
FAT
89.6 g
PROTEIN
92.8 g
CARBS
79.7 g

Cooking Instructions

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Step 1
Preheat the oven to 320 degrees F (160 degrees C).
Step 2
Cut the Boneless Beef Short Ribs (2.2 lb) into 2-inch pieces.
Step 3
Heat Canola Oil (2 Tbsp) in a large pot over medium-high heat, then brown the beef until deeply caramelized on every sides, approx 5 minutes on each side. Remove the beef with a slotted spoon, and leave 2 tablespoons of oil in the pot.
Step 4
Cook Onion (1) , Garlic (5 cloves) , and Fresh Ginger (5 slices) until soft, then add the beef back into the pot. Along with the Tomato Paste (3 Tbsp) , Soy Sauce (3 Tbsp) , Mirin (1 1/2 Tbsp) , and Curry Powder (1/8 tsp) .
Step 5
Saute until most of the liquid has evaporated, then add the Unsalted Beef Stock (6 cups) , Miso Paste (1/2 cup) , and Sake (1/3 cup) . Stir until the paste has completely dissolved.
Step 6
Cover the pot and simmer on low heat or in a preheated 320 degrees F (160 degrees C) oven for 2 to 3 hours until the beef is tender. The liquid will be reduced by about a third. Stir more frequently if cooking on stove-top to prevent burning on the bottom.
Step 7
Carefully remove all the beef from the stew. Strain the liquid through a very fine sieve. Press on the solids to extract all liquid, then discard the solids, then return the beef back in the sauce.
Step 8
Taste the soup, and if too salty, add a bit more beef stock. If too bland, simmer to reduce it further. This can be made the day before.
Step 9
Reheat the beef stew if needed. Remove the beef with a slotted spoon and chop it up roughly. Spread Dijon Mustard (to taste) on both sides of the Rustic Bread (8 slices) , then place 2 slices of Gouda (16 slices) on each side.
Step 10
Pile on the chopped beef in the middle, then Butter (to taste) and grill on a skillet over medium-low heat until crusty and browned on both sides, and that the cheese has fully melted.
Step 11
Ladle the sauce into a deep dish, and top with a generous amount of finely diced Scallions (to taste) and a bit of Ground Black Pepper (to taste) . Dig in, or shall I say, dip in. Enjoy.

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Nutrition Per Serving
Calories
1512
% Daily Value*
Fat
89.6 g
115%
Saturated Fat
42.4 g
212%
Trans Fat
2.8 g
--
Cholesterol
319.3 mg
106%
Carbohydrates
79.7 g
29%
Fiber
5.1 g
18%
Sugars
15.6 g
--
Protein
92.8 g
186%
Sodium
4717.2 mg
205%
Vitamin D
0.8 µg
4%
Calcium
887.9 mg
68%
Iron
9.8 mg
54%
Potassium
1087.1 mg
23%
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