Braised shortrib chopped salad

Braised shortrib chopped salad

Ingredients

1 pound Braised boneless beef short ribs, sliced

2 Tablespoons Honey

2 Tablespoons Good-quality bourbon

2 teaspoons Minced shallots

3/4 cup Olive oil

Salt and pepper

4 Small pretzel rolls

2 to 3 tablespoons Olive oil

2 cloves Garlic, minced

4 ounces Mixed greens

4 ounces Napa cabbage, thinly sliced

4 ounces Thinly sliced Fuji apples

4 ounces Diced ripe avocado

2 Tablespoons Mint chiffonade

Method

    In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.

    Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.

    For each serving, toss together 1 ounce greens, 1 ounce cabbage, 1 ounce apples, 1 ounce avocado, and ½ tablespoons mint. Dress with 3 to 4 tablespoons vinaigrette. Top with 4 ounces sliced short rib meat and some pretzel croutons.

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