- 2 pieces whole wheat flatbread, about 8 inches in diameter
- 3 beef shortribs
- 12 ounces light beer
- 1 tablespoon maple syrup, plus extra for drizzling
- 1 pint sliced mushrooms
- olive oil for sauteeing
- salt and pepper, to taste
- 6 ounces grated sharp white cheddar cheese
- 2 cups watercress leaves
- 2 tablespoons pomegranate arils, optional
- Preheat an ovenproof pot to medium-high heat with some olive oil and preheat the oven to 375F. Sprinkle the shortribs on all sides with salt and pepper. When the oil in the pot shimmers, add the shortribs, working in batches if needed. Sear for about 7 minutes on each side - if the beef doesn't release easily from the bottom of the pot it isn't ready to turn yet. When all the shortribs are browned, remove them to a plate. Add the beer to the pot and stir to release any bits off the bottom of the pan. Return the shortribs to the pot with the beer and add the maple syrup.
- Cover the pot and place it in the oven. Roast the ribs for 2-3 hours until the meat is very tender. Remove the bones and shred the shortrib meat with forks or your fingers.
- Meanwhile, prepare the mushrooms. Sautee them in a skillet over medium-high heat with some olive oil, salt and pepper, until very dark brown and soft. Set aside.
- To assemble the flatbreads, increase the oven temperature to 425F. Evenly spread each flatbread, with a little cheese (save some for the top), half of the mushrooms, half of the beef, and the rest of the cheese. Bake for 10-15 minutes until the cheese is bubbly and slightly browned.
- Slice the flatbreads into wedges, and top with the watercress, pomegranate arils, and a drizzle of maple syrup.
- The beef and mushrooms and be prepared a few days in advance, then just assemble the flatbreads on the day you'd like to eat them.
- If you don't like cooking with alcohol, substitute beef or vegetable stock.
- Prep Time: 10
- Cook Time: 180
- Serving Size: 4