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Recipes // Main Dish Beef and Pork // Vietnamese Short Rib Shawarma Style

Vietnamese Short Rib Shawarma Style

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By Dale Talde

5 pounds of bone in chuck short rib

Ingredients:

For The Short Rib Marinade

  • 1.5 pound white onions
  • 4 ounces ginger, peeled
  • 2 ounces garlic cloves
  • 3 Tablespoons ground cinnamon
  • 3 ½ Tablespoons ground black pepper
  • 1/3 cup granulated sugar
  • ¾ cup fish sauce

Directions:

  1. Preheat broiler to 500 Degrees.
  2. Remove the top and bottom of the onion and peel whole.
  3. Cut the onion and ginger in half lengthwise and place on a tray in the broiler for 12 minutes until dark brown.
  4. Add the whole garlic cloves and roasted for an additional 3 minutes.
  5. Remove and place in a covered container and allow to steam for 15 minutes. Puree onions, ginger and garlic with cinnamon, pepper, sugar and fish sauce in a food processor until mixture resembles a chunky salsa.
  6. In a large bowl, place beef and marinade and cover with plastic plan. Allow to marinate for 24 hours. Reserve remaining marinade.

To Cook Short rib:

  1. Preheat grill to high. Sear short ribs for 5-10 minutes.
  2. Place short ribs in martinade and cover with foil. Braise in a 250 degree oven for 6 hours.
  3. Allow to rest at least 2 hours before pulling.

White Sauce Ingredients

  • ½ cup yogurt
  • ½ cup mayonnaise
  • Juice of 1 lemon
  • Salt (to taste)

Directions:

  1. Combine all ingredients and mix.

Pickled Red Cabbage Ingredients

  • 3 cups Red Cabbage, sliced thin
  • 2 cups Rice Vinegar
  • ½ Sugar

Combine all and mix well.

For the Plate

  • Beef Pulled, 7 oz portions
  • White Sauce
  • Pickled Cabbage
  • Mandarin Loaf, sliced and grilled (bao bun or tortilla would also work)
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