Chinese Braised Beef Sandwich
Rustic Bread

An unorthodox but mouth-watering fusion, combining tender, aromatic Chinese braised beef with buttery caramelized red onions and melted cheese on toasted rustic bread.

Ingredients

• 500 g beef shank or beef ribs
• 1 small piece ginger
• 1 stalk green onion
• 1 tbsp cooking wine
• 1 packet Chinese braised meat spice bag
• 1 packet braised meat sauce
• 1 tbsp light soy sauce
• 1 red onion
• 1 tbsp butter
• to taste black pepper
• 4 thick slices rustic artisan bread
• 1 block yellow cheese

Instructions

1. 1Boil the beef with aromatics

   

   Place your beef chunks into a pot of water along with sliced ginger, green onion segments, and a small spice bag. Bring the water to a rolling boil over high heat.

   Tip: Starting with aromatics like ginger and green onion helps to draw out any unwanted odors from the beef right from the beginning.
2. 2Skim the foam

   

   As the broth comes to a rapid boil, grayish foam and impurities will naturally float to the surface. Use a ladle or a fine-mesh skimmer to carefully remove this foam to ensure a clean braising liquid.

   Tip: Skimming off the impurities is a crucial step for achieving a clean-tasting, aromatic final dish without any bitter or off notes.
3. 3Add the braising sauce

   

   Pour a packet of braised meat sauce and a splash of light soy sauce directly into the boiling pot. Reduce the heat and let the beef simmer slowly until it becomes deeply flavorful, soft, and tender.

   Tip: If you dont have a pre-made braising sauce packet, you can make your own using dark soy sauce, rock sugar, star anise, and cinnamon.
4. 4Shred the braised beef

   

   Once the beef is fully cooked and fork-tender, remove it from the broth and let it cool slightly. Using your hands, tear the braised meat into coarse, rustic shreds for the sandwich filling.

   Tip: Shredding the meat by hand preserves its natural texture and allows it to hold onto the savory sauces much better than slicing it with a knife.
5. 5Slice the red onion

   

   While the beef is resting, prepare the secondary filling. Take a fresh red onion and slice it into thin, even strips using a sharp knife.

   Tip: Red onions are preferred here because they offer a slightly sweeter, milder bite that complements the rich, savory braised beef beautifully.
6. 6Sauté the onions in butter

   

   Melt a pat of butter in a skillet over medium heat. Add the sliced red onions along with a pinch of black pepper. Sauté gently until the onions are softened, caramelized, and fragrant. Avoid adding salt, as the sweetness of the onions pairs best with the salty beef.

   Tip: Cooking the onions low and slow draws out their natural sugars, turning them into a savory, sweet addition for the sandwich.
7. 7Toast the bread

   

   Place two thick slices of rustic artisan bread into a dry, flat pan. Toast them over medium heat until they are hot and slightly crispy on the outside, providing a sturdy base for the sandwich.

   Tip: You can add a little butter to the pan before toasting for extra richness and a golden-brown crust.
8. 8Add the shredded beef

   

   Take a generous handful of the warm, shredded braised beef and pile it evenly onto one of the toasted bread slices. Ensure the meat covers the bread to the edges so every bite is flavorful.

   Tip: Make sure to drain excess braising liquid from the beef before adding it to the bread to prevent the sandwich from becoming soggy.
9. 9Layer the sautéed onions

   

   Spread a thick layer of the buttery, softened red onions directly on top of the shredded beef. The sweetness of the caramelized onions will beautifully balance the savory, rich flavors of the braised meat.

   Tip: Distribute the onions evenly so their sweet, peppery flavor runs through the entire sandwich.
10. 10Grate the cheese

    

    Hold a block of yellow cheese and use a metal grater to shave a generous layer of cheese over the warm beef and onions. The residual heat from the meat and onions will start to gently melt the cheese.

    Tip: For extra meltiness, you can briefly pop the open-faced sandwich under a broiler just until the cheese is bubbly.
11. 11Slice and serve

    

    Top the sandwich with the second slice of toasted bread. Press down gently, then use a sharp knife to cut the fully assembled sandwich in half. Serve immediately while it is warm and the flavors are at their peak.

    Tip: Use a serrated knife for an easier, cleaner cut through the crusty rustic bread.

Storage & Reheating

Burn It Off

Frequently Asked Questions