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Cut the brioche into slices about 1/4 inch thick. Using 2 biscuit cutters (or a doughnut cutter!) cut each slice into the ‘frame’ and set aside.
Chef tip: You’re going to end up with a lot of brioche scraps! We left ours in a basket to dry out overnight then made a simple bread pudding the next day.
Chef Aliya LeeKong marinates beef short ribs in aromatics prior to braising, for deeply flavored, fork-tender meat. View Full Recipe
