In this riff on the classic French Dip sandwich, Mandy Lee replaces thin slices of roast beef with braised short-ribs that have been cooked slowly in a rich broth seasoned with umami-rich miso. The meat is succulent and tender, the broth is rich and flavorful, and the crusty ciabatta and cheese round out this decadent, best-in-class sandwich. GET THE RECIPE ►►
PREP TIME: 30 minutes
COOK TIME: 3 hours 20 minutes
SERVES: 4
INGREDIENTS:
Miso-Stewed Beef
2 1/4 pounds beef rib fingers, or boneless short-ribs
2 tablespoons canola oil
2 tablespoons soy sauce
1 large yellow onion, quartered and cut into large chunks
5 cloves garlic, chopped
5 to 6 2-inch slices ginger
1 tablespoon tomato paste
1/2 teaspoon freshly ground black pepper
1/8 teaspoon curry powder
5 cups beef or chicken stock
1/2 cup yellow miso paste
1/4 cup mirin
1/3 cup dry Japanese sake
Sandwich Assembly
4 3-by-6-inch ciabatta rolls (or 1 loaf ciabatta, quartered)
6 tablespoons melted unsalted butter
24 slices (a little over 1 pound) provolone cheese
1/4 finely minced shallots
Freshly ground black pepper
Powdered bonito flakes, optional
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