Leftover Lesson: Pulled Guinness and Thyme Braised Beef Sandwich

Pulled Guinness and Thyme Braised Beef Sandwich

A Lesson In Leftovers

kosher

The other week I braised some top of the rib beef in Guinness and Thyme along with some other aromatics.  I sliced it and served it for dinner that Friday night.  I had a decent amount leftover.  The thing about leftovers is they are always better when you augment them in some way.  I warmed it back up on the stove in the braising liquid, then using two forks I shredded the meat and made a sandwich on a toasted hamburger bun with some red leaf lettuce, sliced pickled hot peppers, and Open Pit BBQ sauce. It was mighty tasty.

Burger on the Week: A Very Earthy Burger

Burger on the Week: A Very Earthy Burger

I was in the mood something very earthy.  Here is the breakdown:
Top of a basic white burger bun toasted
Ketchup
Sauteed Onions and Mushrooms
Spicy Pickles from The Pickle Guys in Brooklyn
1/2 lb Beef Patty Season With Fresh Ground Black Pepper
Sauteed Spinach
Olive Tapenade
The Bottom of the Bun

I served it with some basic roasted sweet potato wedges.

Hawaiian Burger with Onion Marmalade beef fry and jalapeño mayo

Hawaiian Burger with Onion Marmalade beef fry and jalapeño mayo
Chop 4 large sweet onions and cook in a small saucepan on low heat covered with olive oil, salt, and pepper until the the time on a brown color and break down into a paste. Form a patty from just a 1/3 lb of ground chuck seasoned with pepper. Cook in a skillet over high heat about 5 minutes on each side or until medium. While the burger rests fry 4 strips of beef fry and grill a slice of canned pineapple on the same pan you cooked the burger. While that cooks toast an onion roll and mix a tablespoon of mayo with as much green jalapeño pepper sauce (green Tabasco) as you dare. Now it is time to build your burger in order:




1.Bottom of the bun

2.Jalapeño Mayo

3.Lettuce

4.Beef Patty

5.Onion Marmalade

6.Pineapple

7.Beef Fry

8.Top of the Bun