Braised Beef Sandwich

In hot summer months, normal people tend to prepare foods that don’t require too much time standing near a stove top – colorful salads, easy pastas, perhaps seafood. I, on the other hand, had a hankering for braised beef this week. As I stood sweating in the kitchen, I became fully aware this was more of a winter preparation, but then I figured if I put the finished product into a sandwich, it would make it more weather-balanced.

In the end, I was happy with my braise and loved the flavors of the resulting sauce, which I had made by combining homemade chicken broth, a bottle of red wine, diced red onion, loads of garlic, and a bit of tomato paste and brown sugar, along with various herbs and spices. I used London Broil, which is usually cooked quickly (hence the name) to prevent drying out, but after about three hours in a simmering pot, it was tender and full of the surrounding flavors.

To make the sandwich I used a mini baguette I had found at Costco a while back. The instructions on the bag mentioned that the baguettes could be individually frozen for several months, and then reheated in the oven as needed. The process is perfect, it’s like having freshly made bread every single time.

The addition of avocado was a no-brainer because if I have it on hand, I put it in everything, especially sandwiches.

I also knew I wanted something tangy so I sliced up some red onions, blanched them quickly, and then left them to soak in a hot mixture of rice wine vinegar, sugar, minced jalapenos, and a pinch of cinnamon.

I loved this braised beef sandwich. The crusty bread stood up to the moist and savory meat, and the pickled red onions and creamy avocado added even more texture and flavor. I think I’ll be making this meal every season from now on!

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