Crispy Short Rib Cemitas with Chipotle Sauce and Pickled Red Onion - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Justin Chapple
After braising short ribs until they're supertender, Food & Wine's Justin Chapple throws them on a grill to get them a little charred and crisp. He piles the meat onto soft crusty rolls slathered with garlicky mayo and smoky chip
Ingredients
- 4 pounds English-cut beef short ribs
- Kosher salt and pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 8 garlic cloves, 6 crushed and 2 finely grated
- 2 cups beef stock or low-sodium broth
- 1/4 cup finely chopped cilantro, plus sprigs for serving
- 2 chipotles in adobo, plus 1/4 cup adobo from the can
- 1/2 cup apple cider vinegar
- 2 teaspoons sugar
- 1 medium red onion, halved and very thinly sliced
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 6 cemita or ciabatta rolls, split
Instructions
- Preheat the oven to 325 °. Generously season the short ribs with salt and pepper. In a large enameled cast-iron casserole, heat the 2 tablespoons of olive oil until shimmering. Add the yellow onion, carrot and crushed garlic and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the stock, chopped cilantro, chipotles and adobo and bring to a boil. Add the ribs, cover and braise in the oven until very tender, about 2 hours.
- Meanwhile, in a medium bowl, whisk the vinegar with the sugar, 1/2 cup water and 2 teaspoons of kosher salt. Add the red onion and refrigerate for 1 hour, then drain.
- In a medium bowl, whisk the mayonnaise with the lemon juice and the grated garlic. Season the garlic mayonnaise with salt and pepper. Refrigerate until chilled.
- Using tongs, transfer the short ribs to a baking sheet. Remove and discard the bones. Using a slotted spoon, transfer the vegetables from the braising liquid to a blender and puree until very smooth; scrape the chipotle sauce into a small bowl. Discard any liquid in the casserole.
- Preheat a grill pan. Brush the rolls with olive oil and grill over high heat until lightly browned, about 2 minutes. Transfer to a platter. Add the short ribs to the grill pan and cook over high heat, turning once, until lightly charred and crisp, 2 to 3 minutes total. Return the short ribs to the baking sheet and shred with 2 forks.
- Spread the chipotle sauce and garlic mayonnaise on the rolls. Fill the rolls with the shredded short ribs, pickled red onion and cilantro sprigs. Serve right away.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Apple Cider Vinegar.
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