• Certified Piedmontese

Cheesy Short Rib- & Cabbage-Stuffed Sandwiches

Inspired by the runza sandwiches that are synonymous with Cornhusker football, this take on the Nebraska classic is stuffed with richly braised Certified Piedmontese short ribs and wrapped in a delicious, golden dough. It’s the perfect treat for halftime, dinner time, or any time.


Makes about 12 sandwiches


For the filling:

2 (16-ounce) Certified Piedmontese boneless chuck short ribs

1 teaspoon salt

½ teaspoon black pepper

4 tablespoons extra virgin olive oil, divided

1 medium onion, diced

2 to 3 cloves garlic, crushed

1 cup beef broth

1 cup hard cider (like Angry Orchard)

2 tablespoons Worcestershire sauce

½ head green cabbage, cored and chopped

12 slices American cheese


Preheat oven to 350˚F.


Season all sides of the short ribs with salt and pepper. To a heavy, oven-safe pot over high heat, add the olive oil and bring to temperature. Sear the short ribs until golden brown on all sides, 2 to 3 minutes per side. Remove from pot and set aside.


Add the onion and sauté 2 to 3 minutes. Add the garlic and sauté for 1 minute. Pour in beef broth, hard cider, and Worcestershire sauce. Bring to a simmer. Add the short ribs to the pot. Cover and transfer to the oven and cook for about 2.5 hours, until meat is tender. Remove from the oven and let cool. Shred the short ribs with two forks. Store the short ribs (in the juice) covered in the refrigerator until ready to assemble the sandwiches.


Make ahead tip: Make the short ribs a day ahead and store them in the cooking broth, covered, and in the refrigerator overnight.


For the dough:

4½ cups all-purpose flour, divided

¼ cup sugar

2 packages (¼-ounce each) active dry yeast

1 teaspoon salt

¾ cup whole milk

½ cup water

½ cup unsalted butter

2 large eggs


In a large mixing bowl, combine 1¾ cups flour, sugar, yeast, and salt. Heat the milk, water, and butter to 120 to 130˚F and pour over the flour mixture. Add the eggs. With an electric mixer on low speed, beat until blended. Adjust speed to high and beat for an additional 3 minutes. Stir in the remaining flour; knead until smooth and elastic, 6 to 8 minutes.


Transfer dough to a large greased bowl; cover and let rise in a warm place until doubled, about an hour.


Meanwhile, to a large sauté pan over medium high heat, add remaining 2 tablespoons of olive oil. Sauté the cabbage until wilted. Adjust heat to medium-low. Add the short rib meat (and a couple of tablespoons of juices, if desired) to the cabbage. Warm the filling until heated through. Season to taste.


Punch the dough down; divide into 12 portions and cover with plastic wrap. Working with one piece at a time, roll into a 6-inch square. Spoon ½ to ¾ cup of short rib/cabbage mixture in the center of each square. Top the mixture with a slice of cheese. Fold dough over filling, forming a rectangle. Pinch edges tightly to seal. Transfer sandwiches, seam down, to a greased baking sheet.


Bake at 350˚F for 18 to 20 minutes, or until sandwiches are golden brown. Serve hot.





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