tasty tuesday: barbacoa grilled cheese with cumin-lime Brussels sprouts slaw


Let’s be clear from the start. What follows is not actually barbacoa–a pit smoked whole animal wrapped in banana leaves or some sort. This is a quicker, more Chipotle or Loco’s style braise. That speaks nothing to the deliciousness of the dish- it is real and it is spectacular.

My return to tasty tuesday comes with a basic meal turned on its head. This is a sandwich and salad, but it is has nicely meshed flavors that have some tex-mex sensibilities. The salad is a take on our now-standby Brussels spout salad changed up with a cumin-lime dressing instead of the dijon vinaigrette.

All told, a wonderful weeknight meal, but it takes a little time.

Barbacoa Grilled Cheese

1 lb flaken style beef short ribs
Salt, Pepper, Paprika, Red Pepper to Cover ribs
1 tbsp olive oil
6 cloves garlic, pressed
1 bomber beer (I used Sierra Nevada Torpedo)
1/4 Vidalia onion
2 tbsp butter

4 slices sourdough bread
2 tbsp butter
1/2 lb queso blanco
1/2 Vidalia onion cut into strips

Start by heating a cast iron dutch over to medium high heat and preheating the oven to 325. Coat the ribs in the spices. Add the oil and 4 cloves of the garlic to the pan. Sear the ribs on both sides, just a few seconds on each side and remove. Pour the beer into the pan to deglaze. Place the meat back into the mixture with the onions and butter. Cover and place in the over for about an hour and a half to braise.

Heat 1 tbsp butter on a griddle and add the onions. Heat until the onions soften and brown in places.

Once the meat is able to be pulled apart with a fork, remove from the oven. Pull the meat into tiny morsels. Place the meat on in a single layer. Leave about 3 minutes until a crust forms. Flip the meat and heat for 2 minutes and add the grilled onions. Ladle about 1/4 of the cooking liquid on to the meat and remove.

Scrape the griddle. Butter one side of each of the pieces of bread and place on the griddle. Lower the heat to medium low and cover the top side of bread with the cheese and cover all with a pan lid. Add the meat to one side once the bread begins to crisp and cheese starts melting. Complete the sandwich by topping the meat with the other cheesy bread. Nom. You can also make an au jus sauce by heating the cooking liquid over medium high heat and add some turbinado sugar and flour. Mmm.

Cumin Lime Brussels Sprouts Salad

1/2 lb Brussels sprouts
1 tsp fresh oregano
1 tbsp fresh cilantro
1/4 cup chipotle almonds, finely chopped
Juice of 2 limes
1 tbsp cumin
1/2 tsp sherry vinegar
1 tbsp olive oil
1 tsp turbinado sugar
Salt and pepper to taste

Finley chop the sprouts and add the oregano and cilantro. Top with the almonds. Shake the remaining ingredients in a large sealable container and add to the green mix. Mix well and let sit at least 10 minutes before serving.

Welcome back, you guys!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s