Erin's Short Rib Chimichurri Sandwich
20 oz Hat Brand Beef short ribs
4 Cheddar Beer Rolls
12 oz sharp white cheddar, sliced
Rajas Poblanas (recipe below)
Chimichurri (recipe below)
Compound Chimichurri butter (recipe below)
1. Season Short Ribs and sous vide at 175 degrees F for 24 hours.
2. Shred beef and mix with rajas poblanos and 1/4 cup chimichurri.
3. Portion 7 oz of meat mixture and 3 ounces sharp white cheddar per sandwich.
4. Serve on cheddar beer rolls toasted with chimichurri butter.
1 onion, sliced into 1/4” strips
6 roasted green chilies, peeled, seeded and sliced
2 Tablespoons butter
1/4 cup crème fraiche
2 Tablespoons Cotija cheese, grated
1/4 teaspoon salt
Directions: Sauté onion in butter. Add remaining ingredients once onion is softened and translucent. Bring to a simmer and stir to combine.
1 shallot, minced
1 jalapeño, seeded and minced
1 garlic clove, grated
1/4 cup red wine vinegar
1/2 teaspoon salt
1 cup chopped fresh parsley
1/2 teaspoon dried oregano
2 Tablespoons extra virgin olive oil
Directions: Marinate shallot, jalapeño, garlic and salt in vinegar for 10 minutes. Whisk in olive oil and stir in oregano and parsley until combined.
Compound Chimichurri Butter
2-3 Tablespoons Chimichurri
1/2 cup unsalted butter, room temperature
1/4 teaspoon fleur de sel
Directions: Mix to combine, wrap in plastic wrap and refrigerate until ready to use.