Personal Chef Blog

Braised top round and polenta ¦ Weekly meal prep ¦
/ Feb 11th, 2013 4:30 pm     A+ | a-
The short ribs at the store didn't look so hot so I portioned out some thick top round steak to sear then braise in wine, beef stock, balsamic vinegar, garlic and some thyme. It's served on honey goat cheese polenta with asparagus and a glaze made from the braising liquid. Weekly meal prep in Kansas City and Wichita from
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