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How to Make Korean Short Rib Tacos with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
recipe by Food Network (@FoodNetwork)
Ingredients:
- Gochujang (estimate: 3 tbsp)
- Short ribs (estimate: 1.5 lbs)
- Brussels sprouts (estimate: 1 cup, finely shredded)
- Onions (estimate: 1 cup, small dice)
- Celery (estimate: 1/2 cup, roughly chopped)
- Carrots (estimate: 1/2 cup, roughly chopped)
- Shallots (estimate: 1/2 cup, roughly chopped)
- All-purpose flour (estimate: for light coating, about 1/4 cup)
- Salt (to taste)
- Pepper (to taste)
- High-temperature cooking oil (estimate: 2 tbsp)
- Butter (estimate: 2 tbsp)
- Red wine (estimate: 1 cup, preferable Cabernet or Merlot)
- Beef stock (estimate: 2 cups)
- Bay leaf (1 leaf)
- Thyme (estimate: 1 tbsp, fresh)
- Parsley (estimate: 1 tbsp, fresh)
- Corn tortillas (estimate: as needed, about 6)
- Soy sauce (estimate: 1 tbsp)
- Sugar (estimate: 2 tsp)
- Sesame oil (estimate: 1 tsp)
Steps:
1
Start by preparing the short ribs for braising. For boneless short ribs, cut them into two to three-inch blocks and season generously with salt and pepper. Lightly coat with all-purpose flour.
2
Get ready to braise the short ribs by cooking them in a bit of liquid. Braise the beef, slow and low, until it achieves a pull-apart, tender texture.
3
Chop celery, carrots, and shallots for the mirepoix. Roughly chop into large-ish, consistently sized pieces.
4
Cut additional onions into small dice and shave Brussels sprouts into thin strips for building the taco.
5
Sear the short ribs in a pan with high-temperature oil and butter. Once they are golden brown and delicious (GBD), set aside.
6
Add the mirepoix (celery, carrots, shallots) to the pan used for searing the beef to create more layers of flavor.
7
Deglaze the pan with red wine, then add beef stock. Use a bouquet garni for additional flavor.
8
Braise the short ribs in the oven at 325°F for about two to three hours until they are tender and delicious.
9
Make the Korean gochujang taco sauce by mixing gochujang, soy sauce, sugar, and sesame oil together.
10
Toast the corn tortillas in a dry pan (comal). Using the same pan, sauté the shredded Brussels sprouts and onions; then add the shredded short ribs to warm everything through.
11
Build the tacos by placing the beef, Brussels sprouts, and onion mixture on toasted corn tortillas. Dress with extra taco sauce and serve.