As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Yield: Serves 4
• 2 tbsps honey
• salt and pepper
• 3/4 cup olive oil
• 2 - 3 tbsps olive oil
• 4 small pretzel rolls
• 2 tsps minced shallots
• 2 cloves garlic, minced
• 4 ounces mixed greens
• 2 tbsps mint chiffonade
• 4 ounces diced ripe avocado
• 2 tbsps good quality bourbon
• 4 ounces thinly sliced Fuji apples
• 4 ounces napa cabbage, thinly sliced
• 1 pound braised boneless beef short ribs, sliced
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.
This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/braised-shortrib-chopped-salad/