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Miso Stewed Short-Rib French-Dip Sandwich
Recipe

18 INGREDIENTS • 11 STEPS • 3HRS

Miso Stewed Short-Rib French-Dip Sandwich

5.0
2 ratings
The short-ribs and miso jus can be made the day before.
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Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
The short-ribs and miso jus can be made the day before.
3HRS
Total Time
$8.56
Cost Per Serving
Ingredients
Servings
4
US / Metric
Miso Short-Ribs
Boneless Beef Short Ribs
2.2 lb
Boneless Beef Short Ribs
or Beef Chuck
Canola Oil
2 Tbsp
Canola Oil
Onion
1
Large Onion, sliced
Garlic
5 cloves
Garlic, chopped
Fresh Ginger
5 slices
Tomato Paste
3 Tbsp
Tomato Paste
Soy Sauce
3 Tbsp
Mirin
1 1/2 Tbsp
Curry Powder
1/8 tsp
Unsalted Beef Stock
6 cups
Unsalted Beef Stock
Miso Paste
1/2 cup
Miso Paste
plus 2 tbsp
Sake
1/3 cup
To Finish
Rustic Bread
8 slices
Rustic Bread
Gouda
16 slices
Gouda
Dijon Mustard
to taste
Dijon Mustard
Scallion
to taste
Scallions, diced
Butter
to taste
Nutrition Per Serving
VIEW ALL
Calories
807
Fat
56.6 g
Protein
52.8 g
Carbs
17.1 g
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Miso Stewed Short-Rib French-Dip Sandwich
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Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
Cooking InstructionsHide images
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 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 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 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 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 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.
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.
Tags
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Beef
Grill
Shellfish-Free
French
Game Day
Japanese
Sandwiches & Wraps
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