Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  2 min
• Ready Time:
  12 min

Ingredients

• left over braised or bbq beef shortribs
• slider rolls I like Martin's potato buns

Cilantro Slaw

• equal amnount of shredded cabbage and fresh cilatro one cup of each
• 2 tablespoons japanese mayo
• tablespoon lemon juice

Directions

Make the slaw by combining all the ingredients and mix well check for seasoning and into the fridge until ready for use.

Now take your leftover beef short ribs (here is a recipe that works well) /archives/v1/chef/recipes/korean-bbq-short-ribs/

Shred the short ribs with a fork  and heat in a small pan with a little water you want the ribs to be a little wet which will bring the sauce out. you want it tight but a little moisture.

Toast your potato buns slightly and assemble, a dollop of the short ribs followed by equal amount of the slaw put the top on and go to town. So simple and a great way to use up any leftover short ribs.

Benny

NOTE:

You can use the following for a sweet spicy braise

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Start by roasting the seasoned short ribs in a 450degree oven until they are nice and brown

then into a braising liquid:

One cup soy sauce

1/4 cup rice wine vinegar

3 cloves of garlic chopped

one knob of ginger chopped

one cup of brown sugar

one apple

cinnamon stick

teaspoon sesame oil

teaspoon toasted sesame seeds

teaspoon Sriracha sauce

Braise the short ribs for about 2 hours take out reduce the liquid by half and add a little to shredded short ribs.

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