Corned Short Rib Sandwich – As seen on Restaurant: Impossible

In As Seen on Restaurant: Impossible, Beef, Entrees, In The Kitchen, Magazine, Recipes by RI Magazine

From the episode: Dull Diner Dilemma

Serves 4

YOU’LL NEED

Corning Liquid
1 qt water
3 cups kosher salt
¼ cup brown sugar
1 cup pickling spice
½ carrot
½ onion
1 stalk celery

Spicy Mustard Ketchup Aioli
1 cup Dijon mustard
1 cup mayonnaise
1 cup ketchup
1¼ cup whole grain mustard

Sandwich Build
2 lbs corned short rib (bone out)
1 cup shredded cabbage
4 tbsp spicy aioli
1 tbsp corning liquid
1 tbsp butter
8 slices Texas toast
1 cup potato chips
8 slices Swiss cheese
12 oz French fries
1 stalk celery

MAKE IT
Corned Beef
1) In a large heavy bottom stock pot, add water, salt, pickling spice, carrot, onion, and celery.
2) Bring to a boil, and remove from the heat. Allow mixture to chill.
3) Place short rib in the corning liquid for at least 12 hours; 24 hours is preferred.
4) Place short rib and corning liquid in crock pot or slow cooker at medium-heat for 5-6 hours, or until fork tender.

Spicy Mustard Aioli
1) In a large mixing bowl, add Dijon mustard, ketchup, mayonnaise, and whole grain mustard.
2) Mix well and season with salt and pepper.

Sandwich Build
1) In a sauté pan over medium heat, add butter and Texas toast. Allow to cook until golden brown about 2 minutes. Remove toast from the pan and set aside.
2) Next add shredded short rib and corning liquid to the pan and bring to a boil.
3) Place Spicy Mustard on the untoasted side of the Texas toast, then add shredded cabbage, short rib, Swiss cheese, and potato chips.
4) Place french fries in a 350° fryer and cook for 5 minutes until crispy.

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