- 2 quarts water
- 1 packet tamarind soup mix, preferably Knorr
- 1 teaspoon salt
- 2 pounds short ribs
- 1/2 tablespoon butter
- 1 burger bun
- 2 tablespoons shredded Jack cheddar
- 3 slices avocado
- 1 tablespoon pickled onions
- 1 tablespoon jarred red salsa
I love this recipe because it's a quick sandwich to make using leftovers from a hearty short rib braise. It's a secret menu item at my restaurant and delicious!
Technique tip: Braise the short rib the day before for optimal flavor.
For the short ribs:1.
Preheat oven to 400°F.2.
In a large oven-safe pot, add the water, tamarind soup mix and salt, and stir until dissolved.3.
Place the short ribs in liquid (should be about 3/4 submerged), cover and place in oven for 2 hours, or until short ribs are tender.4.
Remove short ribs from braising liquid and shred the meat.
For the sandwich:1.
In a sauté pan, melt butter on medium heat and place sandwich bread sliced-side down in pan to coat fully with butter. Toast on medium heat until light brown, 30 seconds or so. Remove from heat and place on cutting board to assemble.2.
Place short rib in pan on medium heat and top with cheese then place a lid to cover the cheese to melt. Once melted, remove from heat and begin to build the sandwich.3.
On the bottom bun, place avocado and pickled onions. Top the onions with the short rib and melted cheese, dress the top bun with salsa and top with other bun to complete sandwich.