Courtesy of Leah Marshall Hannon of La Cubana.
Directions for: Guava BBQ Short Rib Medianoche
Ingredients
Short Ribs1 Tbsp paprika
1 Tbsp black peppercorn
1 Tbsp ground coriander seed
1 tsp ground cumin seed
1 tsp ground allspice
3 Tbsp kosher salt
1 (3-4 lb) beef chuck short rib, bone-in
3 large carrots, chopped into 2-inch pieces
4 stalks celery, chopped into 2-inch pieces
1 yellow cooking onion, roughly chopped
6 clove garlic, bruised
4 sprig oregano
2 sprig thyme
10 sprig cilantro
3 bay leaves
2 can cola
4 cup beef stock
cooking oil
Barbeque Sauce2 Tbsp cooking oil
cubes yellow onion, finely chopped
2 clove garlic, finely chopped
2 clove garlic, finely chopped
1 jalapeno pepper, seeded
1 cup guava paste (available at Caribbean grocery stories)
cup cider vinegar
cup dark rum
1 Tbsp tomato paste
2 Tbsp lime juice
2 Tbsp ketchup
1 Tbsp Worcestershire sauce
2 cup guava juice
1 Tbsp kosher salt
1 Tbsp ground black pepper
Red Cabbage Slawred cabbage, finely chopped
1 red onion, sliced into matchsticks
1 jalapeno, finely chopped
2 scallions, sliced into matchsticks
bunch cilantro, finely chopped
4 Tbsp sugar
2 Tbsp kosher salt
cup red wine vinegar
4 Tbsp lime juice
cup olive oil
Chipotle Mayonnaise1 cup mayonnaise
3 - 5 chipotle peppers, pured (2 tablespoons)
shallot, finely chopped
1 Tbsp lime juice
2 Tbsp cilantro, finely chopped
Chimichurribunch parsley, chopped
bunch cilantro, chopped
3 sprig oregano, chopped (1 tablespoon)
2 Tbsp mint, chopped
2 clove garlic, finely chopped
1 shallot, finely chopped
2 Tbsp capers, finely chopped
1 tsp chili flakes
1 tsp honey
1 Tbsp grainy mustard
1 tsp kosher salt
1 tsp ground black pepper
1 cup olive oil
Assembly4 - 6 can ciabatta or kaiser buns
pickled jalapeno peppers, sliced (optional)
deep-fried onions (optional)
Directions
Short Ribs1. To make a marinade for the short ribs, combine paprika, black peppercorn, coriander seed, cumin seed, allspice, and salt in a large bowl or plastic container.
2. Rub short rib in rub, cover, and refrigerate overnight for up to 12 hours.
3. After short ribs have finished marinating, preheat oven to 350F.
4. Heat a deep braising dish over medium heat; add 3 tablespoons of cooking oil and place short rib in the hot pan.
5. Sear each side of the short rib over medium heat for 2 minutes, or until browned; if pan starts to smoke, turn down the heat and continue searing.
6. Add carrot, celery, yellow onion, garlic, oregano, thyme, cilantro, and bay leaves to the pan and cook over medium heat while stirring for 2 to 3 minutes.
7. Deglaze the pan with cola and beef stock; increase heat to high and bring pan to a simmer.
8. Cover pan with a lid or metal foil and place short rib in the oven to braise for 3 to 4 hours, or until meat falls away easily from the bone.
9. While short ribs braise, make barbecue sauce, slaw, chipotle mayonnaise and chimichurri.
Barbeque Sauce1. To make the barbecue sauce, heat a deep sauce pan over medium heat; add cooking oil, onion, garlic, and jalapeno. Stir and cook for 2-3 minutes, until onions are soft.
2. Add guava paste and stir for an additional 2 minutes; stir in cider vinegar, dark rum, tomato paste, lime juice, ketchup, Worcestershire sauce, guava juice, salt, and pepper and bring mixture to a boil.
3. Once mixture comes to oil, lower heat to medium-low and simmer for 20-30 minutes, until sauce reaches a thick barbecue sauce consistency. If desired, blend sauce with an immersion blender until smooth.
4. Set barbecue sauce aside until assembly.
Red Cabbage Slaw1. In a large bowl, combine red cabbage, red onion, jalapeno, scallions, cilantro, sugar, salt, red wine vinegar, lime juice, and olive oil; stir until red cabbage starts to bleed into the rest of the slaw.
2. Cover and refrigerate until assembly.
Chipotle Mayonnaise1. Combine mayonnaise, chipotle puree, shallots, lime juice, and cilantro in a large bowl; stir until incorporated.
2. Cover and refrigerate until assembly.
Chimichurri1. In a large bowl, combine parsley, cilantro, oregano, mint, garlic, shallots, capers, chili flakes, honey, grainy mustard, salt, black pepper, and olive oil. Stir well and refrigerate until assembly.
Assembly1. When short ribs are done braising, let rest at room temperature for 60 minutes, then transfer short ribs to a baking sheet.
2. Strain the braising liquid into a medium saucepot and bring to a boil over high heat; reduce to medium-low and simmer until braising liquid reduces by half, about 30 minutes.
3. While braising liquid reduces, pull bones out of short ribs and remove sinews from around the bones. Using tongs, pull short ribs apart.
4. Once braising liquid has reduced, add 1 cup of the braising liquid to a medium saucepot; add 1 cup of reserved barbecue sauce, and the pulled short ribs.
5. Warm over medium heat until short ribs and barbecue sauce are heated through.
6. To assemble the sandwich, spread reserved Chipotle Mayonnaise on one side of a Ciabatta or Kaiser buns. Add reserved slaw, pulled short ribs, chimichurri, pickled jalapenos, and fried onions.
7. Close sandwiches and serve.
See more: BBQ, Beef, Comfort Food, Dinner, Main, Caribbean