Method:
1. Method for the shortribs: Heat a large wide Dutch oven or braising pot over
medium high heat with avocado or olive oil. Season the short ribs with salt
and pepper. Gently lay the short ribs in the oil and begin to sear on each side
until golden brown. About 2-3 minutes on each side depending on your heat
level. Searing is important since it creates more flavor in the meat.
2. While braising the meat add the garlic and bay leaves. Cook for 1-2 minutes
until they begin to get toasty. Add in the onions and tomato paste and mix
the tomato paste until everything is incorporated. Add the carrots on top of
the short ribs.
3. Add the red wine making sure to scrape up any bits on the bottom. Cook off
the alcohol for a couple minutes.
4. Add the chicken stock and season with more salt if needed. Bring up to a
simmer and place a lid on top. Reduce the heat to medium- medium low and
allow to cook for 1 ½ to 2 hours until the meat is fork tender and sheddable.
5. Method for the melted leeks: In the meantime start the melted leeks. Melt
butter in a medium skillet over medium high heat. Add the leeks and stir into
butter. Cook over medium to medium high heat, adjusting the temperature as
needed. You want the leeks to sweat down and lightly caramelize. Stir in the
chicken stock and cook for about 20-30 minutes. Once done, set aside.
6. Remove the meat and some of the carrots and onions from the braising
liquid. You can put them in the sandwich but you don’t have to. Shred the
beef.
7. Heat a griddle over medium to medium low heat. Coat with a small bit of
oil.
8. Smear melted leeks onto the bottom slice. Spoon the shortribs onto each
slice. Add the cheese on top of the short ribs and close the sandwich. Place
on the griddle and toast on each side until the bread is golden brown and
cheese is oozing. Remove, cool slightly, cut in half, and serve.
