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IPA Short Rib Bocadillo

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Star Philly chef Garces whips up a sweet-and-savory short rib bocadillo with hoppy undertones using Jose Garces IPA, a custom creation from local Sly Fox Brewing. If you’re outside the City of Brotherly Love and can’t get your hands on the brew, sub in Victory Hop Devil or your favorite IPA.

Makes: 4

Ingredients:
  • Bocadillo:
  • 1 baguette
  • braised short rib
  • black pepper caramel
  • guindilla aioli
  • frisee salad
  • ---
  • Braised Short Rib:
  • 1 pound boneless short rib
  • 4 cups chicken stock
  • 2 cups Jose Garces IPA
  • 1 cup veal stock
  • 1 Spanish onion, chopped
  • 3 garlic cloves
  • 3 sprigs thyme
  • 3 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 bay leaf
  • ---
  • Black Pepper Caramel:
  • 1 cup sugar
  • 1⁄2 cup cream
  • 6 tablespoons butter
  • 1 tablespoon black pepper
  • ---
  • Guindilla Aioli:
  • 3 egg yolks
  • 1⁄2 cup extra virgin olive oil
  • 1⁄2 cup blended oil
  • 1 lemon, juiced
  • 1 pickled guindilla chili, chopped
  • ---
  • Frisee Salad:
  • 1 head frisee, chopped
  • 2 bacon slices, cooked and chopped
  • 1 shallot, diced
  • 4 chives, minced
  • 2 tablespoons sherry vinegar
  • salt and sugar to taste

Instructions:

Braised Short Rib:

• In a large sauté pan, brown short ribs over high heat in olive oil and set aside.

• In the same pan, caramelize onion and garlic. Add paprika and tomato paste and cook for 1 minute.

• Deglaze with beer and reduce by half.

• Transfer to a high-sided roasting pan and add bay leaf, thyme and stocks.

Cover with aluminum foil and braise in a 325-degree oven for 21/2 to 3 hours.


Black Pepper Caramel:

• In a 2-quart pot, stir sugar over high heat until it turns dark amber in color.

• Whisk in butter and black pepper. Remove from heat and let cool for 1 minute.

• Whisk in cream and set aside.


Guindilla Aioli:

• In a food processor, blend yolks and lemon juice for 1 minute and drizzle in oils. Add chopped guindillas and salt to taste.


Frisee Salad:

• Whisk together vinegar, shallots, chives and oil. Season to taste with salt and sugar.

• Dress the frisee lightly with the vinaigrette and toss with chopped bacon.


To serve:

• Cut baguettes in half lengthwise and toast. Dress with guindilla aioli.

• Add 2 ounces of warm, sliced short rib and drizzle with black pepper caramel.

• Top with frisee salad.


 

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