The Brasserie

The Brasserie

prep time

minutes
cook time

minute
servings
4

Ingredients


















Cooking Instructions

For the meat:


1

Heat a stockpot or Dutch oven over high heat. Add oil. Season short ribs on all sides with salt and pepper. Place in hot oil; brown on all sides. Remove ribs to a plate and add onion, garlic, carrot, and celery to pan, stirring to remove any brown bits from bottom of pan. Cook 5 minutes. Add wine, if using, and simmer to reduce liquid by three-fourths. Add stock and tomato paste; stir and bring to a simmer. Return ribs to pan; cover and lower heat to a bare simmer. Cook for 2-3 hours or until meat is fork-tender. (Can also be cooked in slow cooker or in a 300ºF oven.)


2

Drain liquid into a saucepan; remove meat from bones. Return liquid to stove and simmer until reduced by at least one-half. Pour over the meat and veggies. (Recipe can be prepared to this point a few days in advance and refrigerated. Gently rewarm meat when you are ready to make sandwiches.)


For pickled onions:


1

Place vinegar, water, sugar, and a little salt in a saucepan and bring to a boil. Place onions in nonreactive bowl and pour the liquid over them; cover and cool.


2

To assemble sandwiches: Heat a skillet or sauté pan over medium heat. Melt 1-2 tablespoons butter and add 4 slices of bread. Top each with 1/8 of brie slices, some of glazed meat and vegetables, pickled onions, another 1/8 of brie slices, and top slice of bread. Spread 1 tablespoon butter on each sandwich top. Grill until bread is golden and cheese is melted, turning once during grilling.


*Although short ribs are preferred, leftover pot roast can be substituted.


Ingredients


















Cooking Instructions

For the meat:


1

Heat a stockpot or Dutch oven over high heat. Add oil. Season short ribs on all sides with salt and pepper. Place in hot oil; brown on all sides. Remove ribs to a plate and add onion, garlic, carrot, and celery to pan, stirring to remove any brown bits from bottom of pan. Cook 5 minutes. Add wine, if using, and simmer to reduce liquid by three-fourths. Add stock and tomato paste; stir and bring to a simmer. Return ribs to pan; cover and lower heat to a bare simmer. Cook for 2-3 hours or until meat is fork-tender. (Can also be cooked in slow cooker or in a 300ºF oven.)


2

Drain liquid into a saucepan; remove meat from bones. Return liquid to stove and simmer until reduced by at least one-half. Pour over the meat and veggies. (Recipe can be prepared to this point a few days in advance and refrigerated. Gently rewarm meat when you are ready to make sandwiches.)


For pickled onions:


1

Place vinegar, water, sugar, and a little salt in a saucepan and bring to a boil. Place onions in nonreactive bowl and pour the liquid over them; cover and cool.


2

To assemble sandwiches: Heat a skillet or sauté pan over medium heat. Melt 1-2 tablespoons butter and add 4 slices of bread. Top each with 1/8 of brie slices, some of glazed meat and vegetables, pickled onions, another 1/8 of brie slices, and top slice of bread. Spread 1 tablespoon butter on each sandwich top. Grill until bread is golden and cheese is melted, turning once during grilling.


*Although short ribs are preferred, leftover pot roast can be substituted.


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