Impress your guests next Taco Tuesday with this delicious recipe from Bosch.
Braised Short Rib Tacos, with Avocado Puree, Chive Sour Cream, Scallions, Pickled Cabbage, Fried Onions
Yield: 4-6 People
Prep Time : 1 Hour
Cook Time: 5-6 Hours
- 4 Pieces of Short Ribs (bone in)
- 1 Can Diced Tomatoes
- 1/4 cup Red Wine
- 3 tbsp of Worcestershire
- 2 tbsp of Grainy Mustard
- 1 Litre of Beef Stock
- 1/4 cup Brown Sugar
- 5 Bay Leafs
- 4 Sprigs of Thyme
- 1/2 Onion – Dice
- 5 Cloves Garlic
- 1/2 a Leek – Washed and Diced
- 2 Chillies – rough cut (seeds included)
- 1 Avocados – Skin and pit removed
- 1/4 cup Cilantro – Washed
- Juice of 1 Lemon – Strained
- 1 Garlic Clove – Minced
- 1 Shallot – Rough dice
- 3 tbsp vegetable oil
- Salt and Pepper
Chive Sour Cream
500 ml Sour Cream
1 Bunch Chives – thinly sliced
Zest of 1 Lemon
Salt and Pepper
Pickled Purple Cabbage:
- 1 Purple Cabbage – cut into quarters, remove core and thinly slice in to julienne
- 1 Litre of Sweet Pickling Liquid
- 1 pack Fried Onions
- 1 Bunch Scallions – thinly julienne
- 1 Pack of hard and/or soft tortilla shells
Salt and pepper the meat: Heat the oven to 250°F. Brush each short rib with vegetable oil, then sprinkle generously with salt and pepper. Sear the short ribs: Heat a deep, wide Dutch oven or sauté pan over medium high heat. Add the short ribs in one layer, leaving room between each (work in batches if necessary). Sear the short ribs without moving for several minutes on each side 2-3 minutes. Use tongs to turn and sear all sides. This will take about 10-15 minutes total.
Remove the short ribs and put aside.
In the same pan add 2 tbsp of vegetable oil. Turn the heat down to medium and add the onion, leeks, chillies and garlic, sauté for 5-8 minutes. Add the red wine and reduce for 1 minute. Add the rest of the braising ingredients, bring to a simmer and add the short ribs back in. Cover with lid or tin foil and place in the oven. Cook until very tender 4-5 hours. When ready remove from oven and let short ribs cool in liquid until everything is room temperature.
Remove short ribs and strain liquid. Place liquid in a pot and reduce over high heat. Adjust the sauce with salt and/or lemon juice to taste. If it needs sweetness add more brown sugar.
When the mixture starts to thicken reduce the heat to medium low and add the short ribs. Cover for 6 minutes. Remove lid and continue cooking uncovered. Using a spoon baste the short ribs until the sauce has thickened. Serve right away.
In a blender add shallots, garlic, oil, cilantro and lemon juice. Blend the mixture until it resembles a smooth puree. Add the chunks of avocado and season with a few pinches of salt. Blend until well incorporated, re-season if needed.
Chive Sour Cream:
Add to a medium size bowl; sour cream, chives, lemon zest, salt and pepper. Mix with a spoon, keep in fridge covered until needed.
Add the purple cabbage to the a medium size bowl and cover with a litre of sweet pickling liquid. Place in fridge for at least 2 hours (the longer it pickles the better it will taste)