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beef

BRAISED SHORTRIB CHOPPED SALAD


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Serves

4

Prep Time

30

Cook Time

30

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

1 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.
2 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.
3 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.