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Hoda's Beef Po'boy

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TODAY Cafe
RATE THIS RECIPE
(2)

Ingredients

Braised Beef Short Ribs in French Onion Soup (makes 8 servings)
  • 1 cup all-purpose flour
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 8 meaty beef short ribs
  • 3 tablespoons olive oil
  • 1/2 cup butter
  • 8 yellow onions, sliced into strips
  • 2 quarts beef broth
  • 1/2 cup sherry
  • 12 sprigs fresh thyme
  • Jalapeño Relish (makes 1.5 cups)
  • 7-8 large jalapeño peppers, with stems, membranes and seeds chopped
  • 1 red bell pepper, chopped
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 2-3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 3/4 teaspoon kosher salt
  • Garlic Mayo (makes 8 servings)
  • 3 cloves garlic
  • 1/4 teaspoon salt plus a pinch
  • 1 cup mayonnaise
  • teaspoons freshly squeezed lemon juice
  • Sandwich
  • 1 French baguette
  • 1 tablespoon Garlic Mayo (recipe above)
  • 1/4 cup shaved romaine
  • 2 slices tomato
  • 1/2 cup Braised Beef Short Ribs, pulled (recipe above)
  • 2 teaspoons Jalapeño Relish (recipe above)
  • Chef notes

    Enjoy Hoda’s twist on a New Orleans classic beef debris po'boy at the TODAY Cafe at the Universal Orlando Resort. This sandwich is loaded with tender beef short rib braised in French onion soup, jalapeño relish, garlic mayonnaise, sliced tomatoes and shaved lettuce.

    (Universal Orlando Resort is part of our parent company, NBCUniversal.)

    Preparation

    For the Braised Beef Short Ribs in French Onion Soup:

    1.

    Mix flour, salt, black pepper, paprika, garlic powder and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.

    2.

    Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.

    3.

    Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.

    4.

    Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low and simmer soup until ribs are tender, about 2½ hours. Stir soup every hour or so.

    5.

    Remove from heat and hold hot for building your sandwiches.

    For the Jalapeño Relish:

    1.

     Add the chopped jalapeño, red peppers and red onion to a food processor and pulse several times, until broken down and minced. (Be careful not to let it go too long that it turns into mush or soup.)

    2.

    Transfer the jalapeño mixture to a bowl and stir in garlic, apple cider vinegar, honey and salt. Taste and adjust seasonings.

    3.

    Cover and store in the refrigerator for up to 10 days.

    For the Garlic Mayo:

    1.

    Crush the garlic cloves with the flat of a knife and remove the skin. Then mince the garlic very finely.

    2.

    Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. (It's making this paste from the fresh garlic that gives the mayo its intense garlic flavor.)

    3.

    Add the garlic to a small bowl and whisk together with mayonnaise, lemon juice and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.

    For the sandwich:

    1.

    Place par-baked French baguette into oven at 350 F on a cookie tray and cook for 7 minutes.

    2.

    Remove bread from oven and set onto a cutting board and slice in half.

    3.

    Smear mayonnaise onto both top and bottom slices of bread.

    4.

    Build your sandwich from bottom up with shaved lettuce, sliced tomatoes, Braised Beef Short Ribs and Jalapeño Relish.

    5.

    Close sandwich with top slice of bread and place 2 skewers into opposite sides of sandwich to hold it closed.

    6.

    Using a serrated bread knife, slice sandwich on an angle and serve immediately.