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A ROUNDUP OF MY WEEK RANGING FROM TRAGEDY TO AWESOMENESS…
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- Lost my sleep mojo.
- Left pink eye that’s flirting dangerously with my right eye.
- Egg allergy plus one-lick-too-many from testing the magic 15-seconds scrambled eggs, gave this pre-middle aged face a few beautiful, custard-filled pimples.
- Tweezer rage. That corner of my eyebrow is never coming back is it?
- Being forced to sit straight up so the rim of my tummy wouldn’t touch my thighs. They’re so close…
- My building’s management office and the grocery store downstair are plotting together on my imminent suicide. Think I have to move.
- But again. my neighbour’s bichon, Coco, has a rainbow-colored afro on her head.
- Watched Frozen again.
- A dream of myself laying on Beth’s kitchen island, blanketed and all, as one of her props among other things, then fell asleep on the table and went into a second level dream which I have absolutely no recollection of. Inception style.
- Watched Frozen again.
- An email that almost made me pee my pants.
- Eating this.
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UPDATED MAR/26/2021: Tweaked the ingredients and instructions to improve the overall recipe.
MISO STEWED SHORT-RIBS FRENCH-DIP SANDWICH
Ingredients
- 35.3 oz (1 kg) beef rib fingers, or boneless short-ribs, or chuck
- 2 tbsp canola oil
- 2 tbsp soy sauce
- 1 large onion, roughly cut
- 5 cloves garlic, chopped
- 5~6 slices ginger
- 1 tbsp tomato paste
- 1/2 tsp ground black pepper
- 1/8 tsp curry powder
- 5 cups beef stock or chicken stock
- 1/2 cup yellow miso paste
- 1/4 cup mirin
- 1/3 cup (83 ml) Japanese sake wine
- Crusty breads like ciabatta or baguette
- Melted butter
- Slices of provolone cheese
- Finely minced shallots
- Freshly ground black pepper
- powdered bonito flakes
MISO-STEWED SHORT-RIBS:
TO FINISH:
Instructions
- TO MAKE THE MISO-BRAISED SHORT-RIBS: Leave the rib fingers in large strips uncut. If using short-ribs or chuck, cut into large 2″x6″ (5×15 cm) chunks. Heat 2 tbsp of canola oil in a large pot over medium-high heat, add the beef without crowding the pot, in two batches if need be. Then brown the beef until deeply caramelized on every sides, approx 5 min on each side. Add the soy sauce and continue to cook until the liquid has mostly evaporated. Add onion, garlics and gingers and cook until fragrant, then add the tomato paste, ground black pepper and curry powder and cook for a couple minutes more. Add the stock along with miso paste, mirin and sake wine. Stir until the paste has completely dissolved.
- Cover the pot and simmer on low heat or in a preheated 300F/150C oven, for 3 hours until the beef is fork-tender, and the liquid has reduced by about 1/3. You should stir more frequently if cooking on stove-top to prevent burning on the bottom.
- Carefully remove all the beef from the stew, then strain the liquid through a very fine sieve (miso pastes are grainy so it must be strained). Press on the solids to extract all liquid, then discard the solids, then return the beef back in the sauce. I highly recommend making this the day ahead. It only gets better as it sits.
- TO PUT TOGETHER THE FRENCH-DIP SANDWICH: Reheat the beef stew if needed. Remove the beef with a slotted spoon then cut them up roughly with a scissor into 1″ chunks give or take. Cover with a plastic wrap to prevent drying out. Skim off some of the excess fat on top of the broth and add mix 1 1/2 tbsp of it with the beef (You can keep the rest for roasting vegetables).
- Slice the bread horizontally across and remove some of the crumbs to create space for the filling. Brush the crumb sides liberally with melted butter then toast under the broiler on high until golden and crusty on both sides of the bread. Arrange double layers of sliced cheese onto both slices of the bread and return it under the broiler until the cheese is melted. Pile the chopped beef liberally on top of one piece of the bread and top it off with another. Prepare a small bowl of the hot miso broth with finely minced shallots, ground black pepper, and a good pinch of bonito powder. Serve immediately by dipping the sandwich into the broth.
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34 responses to “miso stewed short-ribs French-dip sandwich”
I agree, Cooking this meal in any home definitely would be the best thing in that lucky families week. So sorry about your bread discovery! I would be crushed….
Lucky we have better things to think about now that this sandwich has come to life. You are Mad genius Mandy with miso!
Looks super yummy!
Noodle and crew
Your recipes make me want to be a bigger person.
A much bigger person with all that cheese.
Don’t stop. Even though I must. xoxo
This looks amazing.
Did you just shovel these in your mouth after taking these photos? Because I would. Bravo, Mandy.
I always look forward to each lady and pups post – you never cease to surprise me with your incredibly creative concoctions Mandy!
THIS. I’m speechless.
Omg… want it now!!!!!
Does the sake go in the tomato paste mixture?
So salty… Would it be a travesty to add any veg to the stew?
Amy, sorry your trial turned out too salty. Add a bit more stock, or by all means, your favourite vegetables to thin it out if you’d like.
God, I totally get the sitting up straight thing only I’m more concerned about my thighs joining to make one. Must be this f’ing winter weather. The temperature is 10 degF at the moment and the wind is gusting. It makes me want eat this kind of food and then not move. It looks delicious. You have to post a photo of Coco! Too funny!
Hang in there. Spring is coming……
Soooo….when is your restaurant opening up?!!! I’d definitely be a faithful customer, I bet ;) This looks like a concoction of the most amazing french foodie experience+one of my favorite Pho dishes+I don’t know. Amazing job, girl! And I’d love to see that rainbow fro’d dog, so crazy!
Making this right now. Smells wonderful! Can’t wait to try this. Thanks for the great recipe!
Sake? Dont see it in the instructions. For enjoying while cooking perhaps?!?
Robert, oh ooops sorry! Forgot it in the instruction. It should go in with the stock and miso paste!
i am salivating. do you think you could brown the meat and veg and then braise in a slow cooker rather than in the oven?
Jake, I’ve never used a slow cooker before so I’m not sure how it reduces liquid. If it doesn’t reduce much liquid, you might want to use less stock?
would yellow miso yield a radically different flavor?
You mean a specific “yellow” type miso, or just the use of miso in general? I used a combination of white/light miso and red/dark miso. I think yellow may just fall under the white/light category.
OH. MY. GOD.
Because of your blog, i am now inspired to cook with miso. Will attempt to make this!! Thanks for this recipe, Mandy!
Just made it… Girl, you are a Goddess!!!
P.S. Hubby gives his thanks for the xian rice noodle:-)
GET OUTTA HERE this looks fantastic. Sincerely, vegetarian who wishes they could eat this.
I’ve bookmarked this for a year now, and still haven’t had a chance to try it even though it sounds absolutely delicious =(
Just swung by again because this contest runner-up’s recipe made me a little peeved … it sounded an awful lot like your (very original!) recipe: https://www.morningagclips.com/miso-meets-meat/
I guess I’m just a bit biased when it comes to giving credit where credit is due – LOVE your recipes!
Angelia, well, unfortunately I can’t “own” a recipe. I give credits to all the inspirations that help me develop a recipe, but the reality is, I can’t make others do the same things. I try not to let it get to me, but sometimes it does :P Thanks for letting me know! Let’s just hope that it’s a coincidence…
I dont know why i do this to myself. im sitting here drooling and making myself hungry..
Made this yesterday and wow, amazing! My miso was pretty salty so I used 1/2 c of red and 1 tbsp of white for 3 lbs of meat. I also braised the meat with mushrooms and shallots added so the result was just right.. not too salty or bland. Made it as a panini.. Added smoked cheddar, avocado and cilantro .. the best sandwich I’ve had.. you never disappoint .. thank u!
You recipe make me wonder with happiness. Love every thing you touch!
Raphaëlle
Montreal
Canada
I had asked my butcher for boneless short ribs and they just gave me bone-in short ribs, without the bone. I’m in Canada and don’t know if we just call different meats different things (seems from research that ”boneless short ribs” are a different of the cow”) so will this taste the same/be the same cooking time? Etc. Thanks. Trying to make this tonight for tomorrow :(
Lily, I believe it’s the same thing:)
We adapted this for two for the Instant Pot — 30 mins high pressure for 1.5 lbs of chuck stew meat, halved everything else, deglazed after the meat seared with a splash of red wine, subbed a random mini bottle of vodka for the sake because we have a plethora of random mini bottles hanging out — and am v sad we didn’t do the full version because yummmm! We are already trying to figure out who gets the leftovers. The extra extra jus will be part of the stock for my meal prepping soup tomorrow.
love how you are continuously improving the recipe, admire your patience! and this recipe is spot on to what I am looking to “how to use up my pot of miso” and my love of beef ribs. thank you for sharing. :)
Keep on truckin’ young lady. You’ve got the best food blog and recipes know to modern man. Lovin’ it.
Ciao bella!
Made this with chuck and it was fantastic! My husband praised it at least 5 times throughout the night. Thank you for sharing all the inventive recipes. You are, hands down, the best food blogger in the world!