- 1/2 cup all purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon cracked pepper
- 4 pounds beef short rib
- 2 tablespoons butter
- 750 milliliters dry red wine
- 2 shallots (chopped)
- 3 cloves garlic (chopped)
- 1/2 pound onion (large dice)
- 1/4 pound carrot (large dice)
- 1/4 pound celery (large dice)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 sprig flat leaf parsley
- 4 cups beef broth
- 12 corn tortillas (small, 6-inch)
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 2 pounds Brussels sprouts (sliced)
- 2 limes (cut into wedges)
- 1/4 cup Korean fermented hot pepper paste (gochujang)
- 1/3 cup sugar
- 1/3 cup soy sauce
- 1 tablespoon sesame oil
- For the braised short rib: Preheat oven to 325°F (165°C).
- Place short ribs in a large mixing bowl. Season with salt and pepper. Then dust the ribs with flour until lightly coated on all sides.
- Melt 1 Tbsp. butter in a large cast iron skillet over high heat. Add 4 lb. (1,800 g) short ribs and brown on all sides, about 10 minutes.
- To make the mirepoix: Add butter to the Dutch oven and stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes.
- Add 1 (750 ml) bottle dry red wine and cook down until it's reduce by half. About 20 minutes.
- Stir in 2 sprigs of thyme, 1 bay leaf, 1 sprig of flat- leaf parsley, and 4 cups of beef broth. Place the browned short ribs on top of the vegetables in a single layer, and then bring to a boil.
- Cover with a tight-fitting lid or aluminum foil, then bake it in the preheated oven until the short ribs are very tender and nearly falling off the bone, about 3 to 3 1/2 hours.
- While the ribs are cooking, prepare the Korean salsa: Whisk together 1/4 cup (60 g) Korean fermented hot pepper paste (gochujang), 1/3 cup (100 g) sugar, 1/3 cup (100 ml) soy sauce, and 1 Tbsp. (25 ml) sesame oil until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store it tightly covered in the refrigerator.
- With a fork, check to see that ribs are done. They should flake apart easily and their temperature should read 145°F (63°C). Remove from oven or add time as needed.
- Transfer the meat to a serving dish, cover it, and let it rest for 3 minutes. Slice beef into 2-inch pieces and then pull apart with a fork. For bone-in ribs, use two forks to pull the meat off the bone. Discard bones and excess fat.
- Prepare the taco filling: Saute Brussels sprouts, onions, salt, and pepper for about 2 minutes. Add the pulled beef and mix together until fully incorporated.
- Heat 12 tortillas on an open flame, whether it's on a burner or a grill.
- Spoon 1/2 cup of the warm taco filling onto each tortilla. Serve it with the Korean salsa and a lime wedge.
|Calories850Calories from Fat530|
|% DAILY VALUE|
|Calories from Fat530|
|% DAILY VALUE|