Todd Lough – Bixby’s – Pain Normande

Read Todd’s Bio

Second in our CollaBREADtive 3 program is Todd Lough of the delicious Bixby’s  restaurant on Lindell in St. Louis.  Located on the second floor of the Missouri History Museum, the menu features artfully crafted regional ingredients and seasonal lunch menus presented with historic displays and a grand view of Forest Park.

For the program, Todd teamed up with Josh and created the Braised Short Rib Sandwich on Companion’s Pain Normande, with Roasted Butternut Squash & Apple Fennel Slaw. From October 25 – December 6,  you can get the Pain Normande bread wherever Companion breads are sold or you can head to Bixby’s and order it off the menu!

BRAISED SHORT RIB SANDWICH

Click here to download a PDF of the recipe

For the braised short ribs:

2 T olive oil

5 lbs. fresh beef short ribs

1 ea yellow onion, rough chop

2 ea carrots, rough chop

1 bulb garlic, cut in 1/2

2 cups of good quality Cabernet Sauvignon

1 qt veal stock

1 doz sprigs of thyme

6 sprigs of rosemary

Salt and pepper to taste

For the caramelized onions and thyme

2 yellow onions julienne

2 T olive oil

1 t chopped thyme leaves

2 T local honey

2 T Sherry Vinegar

1/2 t fresh cracked black peppercorns

1 t sea salt

For the roasted butternut squash

4 ea 3/4″ peeled rounded slices of butternut squash

2 T butter

1 t fresh grated ginger

Pinch fresh grated whole nutmeg

2 T light brown sugar

Salt and pepper to taste.

1/2 cup chicken stock

For the apple fennel slaw

2 bulbs fennel shaved

4 ea local apples peeled and julienned

1 T chopped flat leaf parsley

1 ea small red onion fine julienne

1 oz fresh squeezed lime juice

1/4 cup good quality extra virgin olive oil

Sea salt and fresh cracked black pepper to taste

12 oz. Brie Cheese slices

Procedure for the braised short ribs

Heat a heavy bottom stainless steel rondeau, add olive oil.

Sear and season short ribs on both sides, add carrots, onions and garlic.

Caramelize vegetables, add wine and reduce until almost dry.

Add veal stock and herbs, cover and place in 300 F oven for 1 hour or until spoon tender.

Remove from oven, debone, strain stock.

Procedure for the caramelized onions and thyme

Heat large sauté pan, hot!

Add olive oil, add onions. Stir frequently until golden brown.

Add thyme, honey, vinegar, salt and pepper.

Procedure for the roasted butternut squash

Sauté squash in butter, add seasonings.

Turn over and add stock.

Cook until tender.

Procedure for the apple fennel slaw

Combine all ingredients.

Procedure for the sandwich

Toast Companion Apple Bread.

Place short rib on bread with caramelized onion and sliced brie, melt cheese.

Garnish plate with butternut squash topped with apple fennel slaw.