Beef Short Rib Sando

Serves
4
Japanese Milk Bread 

w3Tanzhong 

50g Strong Flour 
125ml Milk 
125ml Water 

Bread Dough 

700g Strong Flour 
100g Sugar 
14g Instant Yeast
14g Salt 
2 Eggs 
240ml Milk 
120g Butter 

Beef Short-rib

1kg Beef short-rib (on the bone)
2 shallots
2 sticks celery
2 carrots
1 leek
2 tbsp tomato paste
375ml red wine
1.5 litre Good quality beef stock
4 sprigs thyme
4 sprigs rosemary
Veg oil
Salt

To Finish

1 large jar Dill Pickles
100g gruyere 
Soft butter
Horseradish for dipping (optional)


Japanese Milk Bread 

For the milk bread you need to first make the Tanzhong. 
Mix the milk, water and flour together in a saucepan, cook over medium high heat, whisking constantly until it reaches boiling point, continue to cook for a couple of minutes. 
Remove from the heat and allow to cool. 
Mix together the flour, sugar and salt Mix together the milk, egg, yeast and tangzhong.
Add the wet ingredients in with the dry ingredients and mix well until combined, continue to knead for 5 minutes (it is a sticky dough).  You can mix this in a stand mixer speed 1 for 5 minutes. Now add in the soft butter and knead by hand or machine for a further 3 minutes.
Place the full kneaded dough in to a plastic container with a lid and allow to prove until doubled in size (totally depends how warm it is where you are rising the bread if you house is nicely warm this should be around 1hr)
Once doubled in size tip out on to the work surface shape in to a ball allow to rest for 30 minutes covered, and then shape by stretching the top part of the round into the middle, fold the left and right sides into the middle and then the top part over again securing at the bottom.
Place the dough in a non stick pullman loaf pan and allow to prove until it is just touching the top of the lid 45 mins - 1 hr.
Bake in the oven, 200°C no fan for 30-35 minutes until golden brown on the outside. Allow it to cool in the tin slightly before taking out of the tin. 
Allow to cool completely before slicing.


Beef Short Rib

Set oven to 130°C
Season the beef with salt.
In a large casserole pot set over a high heat, sear off the beef, until well coloured on all sides. Remove from the pan and place on the side.Roughly chop the onions, carrot and celery and sear off in the same pan until well coloured 2-3 minutes.
Add the tomato paste and cook out for 30 seconds. Add the thyme
Add the red wine and boil rapidly until reduced by half.
Add the beef back to the pan along with the beef stock (making sure it is totally submerged - add some water if needed).
Bring to the boil, skim off the scum that comes to the surface.
Place a lid on and bake in the oven at 130°C for 5-6 hours (or until fork tender and falling off the bone).
Allow to cool completely in the stock.
Once cool, strain off the stock into a saucepan and place that on the stove to reduce till a sauce consistency (coating the back of a spoon), you might want to add a tiny splash of red wine vinegar at this stage to lift the flavour.
Shred the meat from the short-rib, place in a bowl, season with salt and pepper. Finish with 100ml of reduced sauce to lubricate it.

To Finish

Slice the pickles and the cheese
Cut the bread into 1.5cm thick slices, butter on both sides and toast in a frying pan until golden brown.
Warm the beef 
Place a good amount of beef on one slice of bread, top with pickles, sliced cheese, place under the grill until the cheese is melted, top with the other slice of bread pour over gravy to finish. 


Ingredients

Japanese Milk Bread 

w3Tanzhong 

50g Strong Flour 
125ml Milk 
125ml Water 

Bread Dough 

700g Strong Flour 
100g Sugar 
14g Instant Yeast
14g Salt 
2 Eggs 
240ml Milk 
120g Butter 

Beef Short-rib

1kg Beef short-rib (on the bone)
2 shallots
2 sticks celery
2 carrots
1 leek
2 tbsp tomato paste
375ml red wine
1.5 litre Good quality beef stock
4 sprigs thyme
4 sprigs rosemary
Veg oil
Salt

To Finish

1 large jar Dill Pickles
100g gruyere 
Soft butter
Horseradish for dipping (optional)


Ingredients

Japanese Milk Bread 

w3Tanzhong 

50g Strong Flour 
125ml Milk 
125ml Water 

Bread Dough 

700g Strong Flour 
100g Sugar 
14g Instant Yeast
14g Salt 
2 Eggs 
240ml Milk 
120g Butter 

Beef Short-rib

1kg Beef short-rib (on the bone)
2 shallots
2 sticks celery
2 carrots
1 leek
2 tbsp tomato paste
375ml red wine
1.5 litre Good quality beef stock
4 sprigs thyme
4 sprigs rosemary
Veg oil
Salt

To Finish

1 large jar Dill Pickles
100g gruyere 
Soft butter
Horseradish for dipping (optional)


method

Japanese Milk Bread 

For the milk bread you need to first make the Tanzhong. 
Mix the milk, water and flour together in a saucepan, cook over medium high heat, whisking constantly until it reaches boiling point, continue to cook for a couple of minutes. 
Remove from the heat and allow to cool. 
Mix together the flour, sugar and salt Mix together the milk, egg, yeast and tangzhong.
Add the wet ingredients in with the dry ingredients and mix well until combined, continue to knead for 5 minutes (it is a sticky dough).  You can mix this in a stand mixer speed 1 for 5 minutes. Now add in the soft butter and knead by hand or machine for a further 3 minutes.
Place the full kneaded dough in to a plastic container with a lid and allow to prove until doubled in size (totally depends how warm it is where you are rising the bread if you house is nicely warm this should be around 1hr)
Once doubled in size tip out on to the work surface shape in to a ball allow to rest for 30 minutes covered, and then shape by stretching the top part of the round into the middle, fold the left and right sides into the middle and then the top part over again securing at the bottom.
Place the dough in a non stick pullman loaf pan and allow to prove until it is just touching the top of the lid 45 mins - 1 hr.
Bake in the oven, 200°C no fan for 30-35 minutes until golden brown on the outside. Allow it to cool in the tin slightly before taking out of the tin. 
Allow to cool completely before slicing.


Beef Short Rib

Set oven to 130°C
Season the beef with salt.
In a large casserole pot set over a high heat, sear off the beef, until well coloured on all sides. Remove from the pan and place on the side.Roughly chop the onions, carrot and celery and sear off in the same pan until well coloured 2-3 minutes.
Add the tomato paste and cook out for 30 seconds. Add the thyme
Add the red wine and boil rapidly until reduced by half.
Add the beef back to the pan along with the beef stock (making sure it is totally submerged - add some water if needed).
Bring to the boil, skim off the scum that comes to the surface.
Place a lid on and bake in the oven at 130°C for 5-6 hours (or until fork tender and falling off the bone).
Allow to cool completely in the stock.
Once cool, strain off the stock into a saucepan and place that on the stove to reduce till a sauce consistency (coating the back of a spoon), you might want to add a tiny splash of red wine vinegar at this stage to lift the flavour.
Shred the meat from the short-rib, place in a bowl, season with salt and pepper. Finish with 100ml of reduced sauce to lubricate it.

To Finish

Slice the pickles and the cheese
Cut the bread into 1.5cm thick slices, butter on both sides and toast in a frying pan until golden brown.
Warm the beef 
Place a good amount of beef on one slice of bread, top with pickles, sliced cheese, place under the grill until the cheese is melted, top with the other slice of bread pour over gravy to finish. 


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