This is the ultimate Asian finger-licking, dripping, fatty alternative version of the French Dip Sandwich with Au Jus. Compared to its lean original, this fatty version will make you never want to go back to the French again!!!
The French basically make roast beef – all that lean meat and then uses its pan drippings with beef broth to make the dipping broth by adding some sort of red wine to the mixture. Add a toasted loaf of white bread and you get the beloved French Dip Sandwich that everyone, including me, loves so much. In essence, it’s really just a roast beef sandwich served along with beef broth. French people are really simple people. You can tell in their cuisine. They cook their meat in the simplest way possible to retain its original flavor and then make some sort of sauce or broth out of its essence to maximize its flavor profile. If you’re ever intimidated by French cooking, don’t. Learning to cook French is basically learning the basic of cooking everything then dressing it up with sauces. I think the Asian version triumphs the French Dip by a milestone. Though, I still love a good French Dip for its simplicity.
But I’m not French, not even 1% may I say. I’m Asian, Chinese to be exact. What we cook is far from simple. Why are we so complicated?! We like to mix many flavors together and let it meld into this ultimate flavor explosion! I’m sorry but that’s why so many of the “food you must try before you die” comes from Asia.
Chinese cooking technique greatly varies but some of the big ones are braising, steaming, stir-frying, frying, boiling, and baking. Here you will be frying, stir-frying, and braising.
If you haven’t read my past posts, I’m a big fan of ladyandpup.com cooking blog. She has some of the most innovative creation ever! She should be a famous chef. I guess living in a place that you hate stirs up inner creativity and she does it thru cooking. I just wish she can finally do something that she wants to do in the near future. I think since she’s American born, she’s open-minded with around-the-world cuisine that she beautifully incorporates them into all her recipes. Unlike a a traditional chef who tends to stick to traditional styles and keep the whole dish coherent to its background, she breaks all borders. I’m very much like ladyandpup, I like to mix and match what I learn from cuisines around the world. Is that what you call Fuison maybe?
This dish breaks the standard roast beef to fatty short ribs. This breaks the standard for braising in red wine or soy sauce to braising in miso and beef broth. This breaks French and Chinese tradition and it’s amazing! My boyfriend yells out “delicious” across multiple rooms.
So I adapted this recipe from her with slight modification for a slow cooker and what I consider a balance sandwich assembly. This recipe is best the next day. After you prep all the ingredients, you just let it slow cook for 6 to 8 hrs until tender. Next day dinner will be a breeze to prepare. It takes a little work but absolutely worth the effort! Enjoy!
Warning: This is by no far a healthy meal. There’s a lot of fat in short ribs even if you cut the top layer off so watch your cholesterol. Also, there’s lots of sodium here from the miso so watch your blood pressure. Despite this, studies have shown that miso is still one of the most healthy thing you can add to your diet.
Makes 3-4 sandwiches, depending on size of bread.
1) PREP the short ribs and/or beef chuck. Remove and discard the top layer of fat if your short ribs still have them attached. Then Cut the short ribs into 1 inch slices; if it’s bone-in, cut in between the bones to separate them and if using beef chuck, cut them into 1 inch strips.
4 lbs beef meat in any of the following combo
-2 lbs boneless short ribs OR
-4 lbs bone-in short ribs OR
-2 lbs bone-in short ribs + 2 lbs beef chuck steak cut into 1 inch strips (I used this combo because that’s what I had on-hand)
2) CARAMELIZE the short ribs and beef chuck. Heat a pan with 2 tbsp cooking oil in medium-high heat on a thick bottom pan (cast iron, All-clad) until hot. Fry each side of the short ribs and beef chuck until brown (about 3 to 5 minutes). Try not to flip them before the 3 to 5 minutes is up or it won’t brown. Adjust the heat to medium if it’s too hot.
3) SLICE and SAUTE onions, ginger, and garlic in the same oil as short ribs until soft. Scrape up any brown bits if there is.
1 large onion
5-6 slices of ginger
5 garlic cloves
4) ADD the short ribs back into the pan with onions mixture. ADD condiments seasoning to mixture and mix well.
2 tbsp tomato paste
1 1/2 tbsp mirin
3 tbsp low sodium soy sauce
1/8 tsp curry (any kind, yellow or brown, Indian or Sri Lankan or Thai)
5) PLACE the short ribs mixture of onions into a slow cooker. Add beef broth, sake, and miso into slow cooker. Set on the highest setting and let it braise for 6-8 hours. Let cool then refrigerate for next day.
3 cups low sodium or unsalted beef broth
1/3 cup sake
1/2 cup water
2-3 tbsp red miso (Start with the smaller amount of miso. Add the remainder at the end if needed. The ratio of red to white miso is 2:1)
1-2 tbsp white miso
1 tbsp honey
1 cube vegetarian Celifibr beef broth bouillon (MSG free — basically is a combination of spices like garlic,onions, broccoli, spinach, molasses, celery, bay leaf. I add it for the spice flavor: if you want to replicate it, just add 1 tsp of garlic powder, onion powder, celery seed, and 1 bay leaf to the braising liquid)
NEXT DAY SANDWICH PREP:
6) HEAT UP the short ribs while you PREP the bread and sandwich fillings. REMOVE any congealed fat that has formed on the top to make it less heart-wrenching.
1 tbsp butter, melted
2 slices of rustic white bread per sandwich
1 avocado, sliced thinly
2-4 slices Gouda cheese per sandwich
1 tbsp Dijon mustard per sandwich
1 bunch cilantro, washed
a) Brush butter on one side of each bread slices. One slice of bread, add a slice of Gouda cheese on one end. Top with avocado slices. Add another slice of gouda cheese on top on the other end of the bread (add more cheese if you like). Toast both slices of bread with butter side down until golden yellow.
b) Spread Dijon mustard on the other piece of toasted bread with no avocado.
c) Take a scoopful of hot short ribs out of the braising liquid and drain the extra liquid . Gently chop up into slices which will automatically fall into strands. Put on top of the avocado/cheese side (this prevents any liquid from over-soaking the bread), then top with chopped cilantro and cover with the other slice of bread.
7) LADLE a scoopful of broth onto a dipping bowl and serve next to sandwich along with lots of napkin. It will drip like crazy!