From: Chef Brandon King, Yahooz, Kansas City, KS. Yield: 24 servings. WORCESTERSHIRE DRESSING (YIELDS 5 CUPS): 2 1/4 cups vegetable oil 1 lb. chopped onions 3 Tbsp. chopped shallots 1 1/2 Tbsp. chopped garlic 1 2/3 cups Worcestershire sauce 1/2 cup lemon juice 3 Tbsp. brown sugar 1 1/2 Tbsp. fresh thyme leaves CARAMELIZED ONIONS (YIELDS 6 CUPS): 3 lb. red onions, cut into 1/2"-thick rounds as needed, salt and pepper 2 Tbsp. olive oil 24 Beef petite tender roasts, 7 oz. each (IMPS/NAMP ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.