Two vastly different meal preps using the same trusted product – cheers to the versatility of Certified Angus Beef (CAB)! The Angus is an amazing brand that’s consistent and flavorful with gorgeous marbling and a tenderness all its own.
Executive Chef Ojan Bagher at the Sysco Houston kitchens shared the advantages of CAB with an easy raw dish (Angus Beef Carpaccio) as well as one cooked, Chef’s Braised Boneless Short Rib.
The carpaccio comes together in mere minutes! It’s a dish that Chef Bagher has been making for years. Tiny little ribbons of Certified Angus Beef Chuck Flap more flavorful than tenderloin, rolled up and plated, 5 to a plate. Each piece has its own garnish – fried capers, shallots, arugula and lemon juice – then is finished with shaved Parmesan, fresh balsamic and olive oil.
Our cool & sexy short rib [above] is the same cut of meat, only this time braised and served atop a rich cauliflower puree with roasted cauliflowers. The short rib itself is thick and super tender, finished in a delish red wine demi-glace.
At 4-4.5 oz, the short rib is a great portion for tasting menus or banquets. Because it’s braised you don’t have to worry about time or temperature with this dish. Dinner is served!