This is my copycat version of 510 Tavern’s Beer Braised Beef Short Rib Dip Sandwich. I must admit its not really a copycat, I essentially took their idea and ran with it, well ran away but still ran with it lol. My mother loved this recipe when she was in Raleigh a couple months ago, so be the awesome daughter that I am, I promised to recreate her amazing meal for her birthday. So with tons of planning and hard work, I accomplished the task, and my mother had the meal of her dreams. Give this recipe a try at your next dinner party, it is sure to wow people. If nothing else, this recipe may replace your corned beef for St. Patrick’s Day.
1 Medium Yellow Onion, sliced thin
3 1/2 T Bailey’s Irish Cream
1 T Sugar
2 T Butter
Salt and Pepper to taste
4 oz. Baby Bell Mushrooms, sliced thin
2 T Butter
1 T Olive Oil
Salt and Pepper
Sliced Smoked Gouda Cheese
Kaiser (or other sandwich) Rolls
-Follow rib recipe, remove meat from bone, trim fat, and chop beef. Set aside.
-In medium sauce pan melt 2 T Butter, add in Baileys, over medium low temp. Toss in onions, sprinkle with salt and pepper, allow to cook 3-5 minutes, reduce temperature to low, allow to cook, stirring on occasion, almost 1 hour, or until onions are soft. Set aside.
-In small sauce pan over medium low, heat butter and oil. Toss in mushrooms, sprinkle with salt and pepper, cook mushrooms until soft about 7 minutes. Set aside.
-Heat skillet over medium heat, spread butter on inside of rolls, toast until golden brown. Place beef, in skillet, allow to warm up. Place cheese on meat and cook until melted. Place onions and mushrooms on bottom of roll, top with beef and cheese.
Please note that this sandwhich is rich in flavor, so you may not want to stop at one sandwich. Enjoy!