Southern MeltThis recipe takes a bit of time but also takes you into the deep South with flavor. Braised beef "ribs" are mixed with ground beef & topped with homemade pimento cheese and collard greens. YES!
INGREDIENTS: FOR THE BEEF RIBS: 2-3 lbs. boneless chuck "ribs" 2 cups chicken stock 1 medium onion, peeled & quartered 2 garlic cloves, peeled & smashed 1/4 cup red wine vinegar 1/4 cup red wine 1 TBSP. kosher salt 1 TBSP. olive oil 2 TBSP. Gusto's East Texas rub FOR THE COLLARD GREENS: 1 lb. fresh collards; washed, trimmed and cut into thin strips 2 cloves garlic, minced 1 small sweet onion, finely diced 2 TBSP. Gusto's Louisiana rub 1 TBSP. red wine vinegar 1 TBSP. rice wine vinegar 1 tsp. granulated sugar 1/2 tsp. red pepper flakes 1 TBSP. olive oil 2 cups chicken stock Dash liquid smoke FOR THE PIMENTO CHEESE: 8oz. cream cheese, softened 1/2 cup mayonnaise (preferably Duke's brand) 1 tsp. Gusto's East Texas rub 1 tsp. Worcestershire sauce 2 cups yellow extra sharp cheddar cheese, shredded 4oz. jar of pimentos, drained and finely chopped 1oz. sun-dried tomatoes (not packed in oil), finely chopped 1tsp. prepared creamy horseradish Two dashes of Louisiana-style hot sauce Salt and pepper to taste FOR THE BURGER: 1lb. 80/20 ground beef 2TBSP. Gusto's Georgia rub Your favorite sandwich bread. toasted and buttered Prepared yellow mustard |
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All of the rubs in this recipe can be purchased in one package
with our Rubs of the South set and our DELUXE Rubs of the South set
DIRECTIONS:
FOR THE BEEF RIBS:
Place all ingredients under the beef rib heading (except the beef itself and the Texas rub), into sauce pan and bring to just boiling. Turn heat to low and simmer for 25 minutes. Allow mixture to cool. Preheat oven to 250°F. Apply the Texas rub to all sides the beef ribs and place in a single layer onto a 9x13 sided oven pan. (No need to brown the beef beforehand). Carefully pour the cooled liquid around the sides of the ribs, trying not to wash off the rub. The liquid should cover about half way up the ribs. Cover pan with oven-safe plastic wrap, then tin foil and cover tightly. Cook in oven for 3-4 hours or until meat pulls apart easily with two forks. Meanwhile, make the collards and pimento cheese. (Recipes below)
Take ribs out of pan, place on a plate and tent lightly with tin foil for 15 minutes. Shred, then finely chop the beef, place beef in airtight container and set aside. Discard the braising liquid.
FOR THE COLLARDS:
In a medium pot, sautee the onion and garlic in olive oil over medium heat for 3-4 minutes. Add Louisiana spices and stir for 30 seconds. Add collards and stir for one minute. Add the remaining ingredients and bring to a slight boil. Reduce heat to low, cover and simmer for about an hour.
FOR THE PIMENTO CHEESE:
Place softened cream cheese, mayonnaise, Texas rub and Worcestershire sauce into a mixing bowl and blend with a handheld blender until creamy. Fold in the remaining ingredients, cover and refrigerate.
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In a bowl, place 1/2 cup of the braised and chopped beef ribs (make sure they have completely cooled) and the uncooked ground beef. Sprinkle the Georgia rub over the meats and carefully toss to blend. With a light but firm hand, form the meat into four patties making sure to get a good amount of both meats into each patty. You want to make sure the ribs and the ground beef adhere to one another, so be firm but do not overwork the meat. Grill over medium-high heat for about 6 minutes, flipping the burgers once. A medium cook (160°F) works well with these burgers and gives you nice crispy bits on the beef rib's tips. Transfer patties to a plate and tent lightly with tin foil for 5-10 minutes.
Let's put this thing together!
Toast then butter your bread. Spread a thin layer of prepared yellow mustard on one side of the bread that will be your top piece. Place desired amount of collards, without liquid, into a strainer and push out any excess liquid with the back of a spoon. Put collards on the bottom half of the bread. Place your beef patty on top of the collards and a big helping of pimento cheese on top of the burger. Top with another piece of toasted & buttered bread. As a side dish, simple greens dressed lightly in a vinaigrette is a great palate cleanser for this burger. Serves 4.
p.s. You will have leftover braised rib! Just seal in airtight container and use leftovers in tacos, burritos, salads, mac&cheese, chili, etc.
with our Rubs of the South set and our DELUXE Rubs of the South set
DIRECTIONS:
FOR THE BEEF RIBS:
Place all ingredients under the beef rib heading (except the beef itself and the Texas rub), into sauce pan and bring to just boiling. Turn heat to low and simmer for 25 minutes. Allow mixture to cool. Preheat oven to 250°F. Apply the Texas rub to all sides the beef ribs and place in a single layer onto a 9x13 sided oven pan. (No need to brown the beef beforehand). Carefully pour the cooled liquid around the sides of the ribs, trying not to wash off the rub. The liquid should cover about half way up the ribs. Cover pan with oven-safe plastic wrap, then tin foil and cover tightly. Cook in oven for 3-4 hours or until meat pulls apart easily with two forks. Meanwhile, make the collards and pimento cheese. (Recipes below)
Take ribs out of pan, place on a plate and tent lightly with tin foil for 15 minutes. Shred, then finely chop the beef, place beef in airtight container and set aside. Discard the braising liquid.
FOR THE COLLARDS:
In a medium pot, sautee the onion and garlic in olive oil over medium heat for 3-4 minutes. Add Louisiana spices and stir for 30 seconds. Add collards and stir for one minute. Add the remaining ingredients and bring to a slight boil. Reduce heat to low, cover and simmer for about an hour.
FOR THE PIMENTO CHEESE:
Place softened cream cheese, mayonnaise, Texas rub and Worcestershire sauce into a mixing bowl and blend with a handheld blender until creamy. Fold in the remaining ingredients, cover and refrigerate.
-------
In a bowl, place 1/2 cup of the braised and chopped beef ribs (make sure they have completely cooled) and the uncooked ground beef. Sprinkle the Georgia rub over the meats and carefully toss to blend. With a light but firm hand, form the meat into four patties making sure to get a good amount of both meats into each patty. You want to make sure the ribs and the ground beef adhere to one another, so be firm but do not overwork the meat. Grill over medium-high heat for about 6 minutes, flipping the burgers once. A medium cook (160°F) works well with these burgers and gives you nice crispy bits on the beef rib's tips. Transfer patties to a plate and tent lightly with tin foil for 5-10 minutes.
Let's put this thing together!
Toast then butter your bread. Spread a thin layer of prepared yellow mustard on one side of the bread that will be your top piece. Place desired amount of collards, without liquid, into a strainer and push out any excess liquid with the back of a spoon. Put collards on the bottom half of the bread. Place your beef patty on top of the collards and a big helping of pimento cheese on top of the burger. Top with another piece of toasted & buttered bread. As a side dish, simple greens dressed lightly in a vinaigrette is a great palate cleanser for this burger. Serves 4.
p.s. You will have leftover braised rib! Just seal in airtight container and use leftovers in tacos, burritos, salads, mac&cheese, chili, etc.
