These ale braised beef short rib sandwiches are mighty satisfying. The horseradish adds a nice bite and the crunch of pickled veggies completes the texture.
makes 4 sandwiches.
I used New Belgian ‘Fat Tire’ Brown Ale
- 2 cup white wine vinegar
- 1 cup water
- ¼ cup sugar
- 1 teaspoon fennel seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 3 whole star anise
- 1 teaspoon kosher salt
- 1 cup fennel bulb, cored and sliced into thin slivers
- 1 cup carrot, peeled and cut into matchsticks
- 1 cup daikon radish peeled cut into matchsticks
- 1 tablespoon canola oil
- 6 3‑inch short ribs
- ½ carrot, roughly chopped
- ½ onion, roughly chopped
- 2 clove garlic, roughly chopped
- 2 cup brown ale
- 2 sprigs rosemary
- 1 teaspoon sea salt
- ½ teaspoon freshly crushed black pepper
- 3 tablespoon prepared horseradish
- 1 baguette
- 4 pieces cheddar cheese thickly sliced, as needed
In a sauce pan combine vinegar, water, sugar, fennel seeds, coriander seeds, peppercorns, star anise, and salt. Bring to a boil. Remove from heat and pour the liquid into a heat proof bowl. Add the fennel bulb, carrots and daikon radish. Stir to combine, let cool uncovered, about 2 hours. Once cool it may be refrigerated and kept in the refrigerator about 2 weeks.
Preheat oven to 325 degrees F.
Add the oil to a large cast iron or oven proof skillet set over medium heat. Add the short ribs, meaty side down and sear them well. Remove the meat from the skillet and set aside. Add the chopped carrot, onion and garlic to the same skillet and cook, stirring often until caramelized, about 5 minutes. Add the ale to the pan to deglaze. Place the meat back into the skillet and add the rosemary, salt and pepper. Cover the skillet and transfer to the oven to braise, about 2 ½ hours until fork tender and falling off the bone. Move the meat to a cutting board to cool slightly. Leave the oven on.
Skim the fat from the braising liquid then strain about 1 cup into a small bowl, discarding solids. If there is less than 1 cup add a bit a water. Add the horseradish to the bowl and whisk until well incorporated.
Cut the baguette crosswise into 4 equal pieces, and then slice each in half lengthwise to create tops and bottoms for the sandwiches. Remove some of the bread from the top half “canoe style” if it seems like there is too much bread. Place the tops and bottoms onto a baking sheet cut side up. Brush the bottom halves generously with the horseradish mixture.
Pull the meat from the bones and tear it into big chunks, discarding any connective tissue. Distribute the meat evenly over the four bottoms of the baguette. Place the cheese on top of the meat on all 4 sandwiches. Transfer the tray with the baguette bottoms and tops to the still hot oven. Remove the tray when the cheese begins to melt and the bread get a bit toasted. Brush more horseradish sauce on the tops of the baguettes. Top with the pickled vegetables. Close the sandwich and cut into halves. Serve warm.