It’s stacked with braised beef shank meat covered with a gravy made of roasted mirepoix demi-glace and covered with Point Reyes bleu cheese on a brioche bun…
Braised beef shank is a flavorful cut from the cows leg. It requires slow cooking to tenderize the flavorful meat. It’s used to make Beef Bourguignon.
Mirepoix is made from diced onions, carrots, and celery, cooked slowly in butter to build flavor.
Point Reyes blue cheese is made from special rBST-free cows milk and a microbial (vegitatian rennet and aged three months. It’s as close to a hamburger as a tree hut is to Paris.
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