Ropa Vieja Beef Cheeks Grilled Cheese

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Latin
Serves: 
2

Miami is where the Cuban pressed sandwich was born. The classic layers ham or pork, cheese and pickles on a crusty roll and compresses it in a grill until it turns toasty and the cheese melts. This chef-inspired version from Timon Balloo of Sugarcane Grill uses braised beef cheeks and a combo of cheddar and manchego cheeses between eggy brioche bread.

Ingredients

8 oz. beef cheek
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onions
1 tbsp. minced garlic
2 cups veal stock
4 slices brioche bread (1/4-in. thick)
2 oz. manchego cheese, sliced
2 oz. white cheddar, sliced
1 tbsp. clarified butter

Steps

1.       Preheat oven to 300°F. Trim, rinse and pat dry beef cheek. In sauté pan, sear the meat until golden brown.

2.       Remove meat from pan and place in a roasting pan. Add celery, carrot, onions, garlic and veal stock to pan; roast in 300°F oven 2 to 3 hr. or until tender.

3.       Remove pan from oven and allow meat to rest. Strain and reduce braising liquid to demi glaze consistency.  Pull cheek meat into shreds and reserve in braising liquid.

4.       For service, add butter to hot griddle or sauté pan. Lay down 2 bread slices and layer with both cheeses and shredded meat. Top with second bread slice. Heat until bread is golden brown and the cheeses have melted. Press bread slices together and serve.

More From FoodService Director

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources