recently working on a new shared plate item i decided to go with savory donuts.. using a deep fried brioche dough stuffed with beef short ribs that were sous vide for 48 hours and teased. i replaced the cinnamon and sugar with fine salt and smoked black pepper. to compliment the dish i served a warm anson mills yelllow corn grits and corriander tomato stew and for slight contrast a garnish of pickled mango.. tasty treats a must try for your own kitchen. you can stuff them with almost anything and if your looking to try this recipe feel free to contact me ..
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