Tuesday, September 22, 2015

Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri

I think I saw a picture of this on Pinterest and decided it should be made, which is kind of interesting because I'm not a huge anise fan.  But the picture kept drawing me back.  (Go to Halfbakedharvest.com to see).

Anway, short ribs are one of those foods that are always marked down at Kroger, so I figured eventually we'd get to 5 pounds if I kept buying them.  We got to 3, when we decided to make this.

D finished making it and we realized we didn't have a side, so he put some tater tots in the oven.  You don't really need to do that.  You also can easily make these sandwiches 6 servings (get more bread and add 2 more eggs).  The sandwich was huge and messy.

I'm not really sure of the Nutritional Information.  We had a lot of broth left, and a lot of chimichurri (which was a lot of the calories). I guestimated around 850 calories.  Still I would have again.

Short Rib Pho French Dip Banh Mi with Thai Basil Chimichurri

Photo by ALB

From: halfbakedharvest.com, inspired by The Pig and The Lady in Hawaii.
Prep time: 30 MINUTES
Cook time: 3 HOUR 30 MINUTES

Short Ribs
5 pounds bone in short ribs (used 3)
1/2 of a small onion
4 cloves garlic, peeled
1 (1 inch) piece of fresh ginger, peeled
4 cups beef broth, divided
1 star anise
1 (4 inch) cinnamon stick
8 ounces shiitake mushrooms
2 tablespoons fish sauce (may use soy sauce, but fish sauce is best)
2 green onions, chopped

Thai Basil Chimichurri
1/4 cup each red wine vinegar 1/4 cup balsamic vinegar
2 cloves garlic, minced
1 shallot, chopped
1 fresno chile, seeded and chopped
1/2 cup fresh thai basil (used regular basil)
1/4 cup fresh cilantro
1/2 cup olive oil
1 teaspoon salt

1 long french baguette, cut in fourths, halved and toasted
4 slices swiss cheese
Mung bean sprouts
Sliced limes (didn't use)
Pickled carrots (we threw carrots into some rice vinegar/vinegar/red wine vinegar and let it rest)
Pickled jalapenos
4 fried eggs

Preheat the oven to 325 degrees F.

Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side.

To the pot, add the onion, garlic, ginger, 3 cups beef broth, star anise and cinnamon. Cover and place in the oven, cook for 2 1/2 to 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add 1 1/2 cups of water to keep the ribs in liquid about 1/3 a way up the pot.

Once the ribs are cooked, remove them from the broth and place on a plate to cool slightly. Carefully strain the broth through a fine mesh strainer and then place back in the pot. Add the remaining beef broth and 1 to 1 1/2 cups water depending on how much water you added during cooking. You want a total of at least 2 1/2 to 3 cups broth. Add the shiitake mushrooms and bring to a boil, cook five minutes. Remove from the heat and add the fish sauce and green onions. Keep warm over low heat if needed. Shred the meat.

To assemble, spread the thai basil chimichurri (recipe below) along the bottom of each baguette and then stuff with meat. Top with a few slices of swiss cheese. Place on a baking sheet and place under the broiler for 1 minute to melt the cheese. Remove and open the sandwiches back up. Top with mung bean sprouts, pickled jalapenos + carrots and a fried egg. Ladle the pho broth into small bowls and serve along side the sammies for dipping. Serve with extra chimichurri.

To make the, chimichurri (I make mine while the ribs are cooking), combine red wine vinegar, balsamic vinegar, salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in thai basil and cilantro. Using a fork, whisk in oil. Taste and season with salt if needed. Store in the fridge until ready to serve or up to one week.

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