Short ribs and potato slaw on toast


Short ribs and potato slaw on toast

Short ribs and potato slaw on toast

I definitely consider myself a meat and potatoes kind of guy, so in the spirit of finding innovative ways to enjoy old favorites, I created this recipe. It makes a great snack to stuff your face with, but it could also be served in bigger portions for a meal.

– ½ cup (120 ml) canola oil.
– 2 (6-oz [170-g]) beef short ribs.
– 2 tsp (10 g) salt.
– 2 tsp (4 g) black pepper.
– 1 tsp (2 g) paprika.
– 1 medium potato.
– 1 medium white onion.
– ½ cup (120 ml) water.
– 1 loaf French bread.
– 6 tsp (30 ml) Cajun mayo.
– 6 slices pepper Jack cheese.


Step 1: Heat ¼ cup (60 ml) of the oil in a large frying pan over medium heat. While the oil is heating, season the short ribs evenly with 1 teaspoon (5 g) of the salt, 1 teaspoon (2 g) of the pepper and the paprika. Put the short ribs in the oil; they should sizzle as soon as they’re in (if they don’t, the oil isn’t hot enough yet). After about 3 minutes, turn the ribs and brown on the other side. I get it, standing over a hot frying pan isn’t your idea of fun. But burning the short ribs won’t be either, and that brown crust you’re seeing? That’s all the flavor, man! Remove the ribs from the pan and set aside.
Step 2: Wash the potato and peel the onion. Leaving the skin on the tater, cut very thin slices (as thin as you can). Do the same with the onion slices. In the same pan that you used for the short ribs, heat the remaining ¼ cup (60 ml) of oil over high heat. Slide the onion and potato slices into the oil and season with the remaining 1 teaspoon (5 g) of salt and 1 teaspoon (2 g) of pepper. Cook, stirring often—these will burn quicker than the ribs—for about 2 to 3 minutes, or until brown.
Step 3: Return the ribs to the pan, reduce the heat to medium and add ¼ cup (60 ml) of water. Cook, checking the pan every few minutes to make sure the water has not cooked off completely (if it gets close, add the remaining ¼ cup [60 ml] of water). After about 10 minutes, check the temperature of the meat with an instant-read thermometer. Once the ribs have reached 155°F (68°C), or when you cut into the center and they’re cooked the way you like them, remove the ribs from the pan and set aside to rest. Preheat the oven to 350°F (177°C). Cut six ¼-inch-(6-mm-) thick slices of the French bread. (Save the rest for another use.) Spread 1 teaspoon (5 ml) of Cajun mayo on each slice. Slice 6 equal portions of the meat (they don’t have to be neat, even slices) and place them on the bread. Top each toast with an equal portion of the potato and onion, and cover with a slice of cheese. Put the bread with its toppings on a baking sheet and bake for 6 minutes, or until the cheese is melted. Now eat!

Note : If you don’t have Cajun mayo, mix 1 teaspoon (5 g) Cajun seasoning with 6 teaspoons (35 ml) mayo.

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