It is always a good evening when you can come up with a recipe on the fly and the husband loves it! The problem then becomes writing down said recipe before you forget what you did. This recipe was definitely worth writing down.
Ingredients
3lbs. of beef short ribs
1 cup soy sauce
1/4 cup mirin
1/2 cup brown sugar
1/4 cup sesame oil
1/4 cup rice wine
1tbs. tosted sesame seeds
6 cloves garlic diced
1/3 cup shallots
2tsp. peeled and grated fresh garlic
8 to 10 flour tortillas (I use the low carbohydrate variety)
Korean Style Slaw
Time Saver!
Asian salad with sesame dressing / store bought at your local grocery store. This should be a cabbage based salad.
Directions
Cut off excess fat from the short ribs. Place the short ribs in a resealable bag with the next 7 ingredients. Marinade the short ribs in the refrigerator for a minimum of 3 hours, the longer the better. If you are planning a dinner ahead of time, you can marinade overnight. After marinating, put the entire mixture into a slow cooker on low for 6- 8 hours. Add a little water if necessary to cover the short ribs. You can also use beef stock.
For the slaw: Mix the Asian slaw according to the directions on the bag.
Taco assembly: Heat a griddle on high. After removing the short ribs from the slow cooker, remove the meat from the bones. Add 2 – 3 tbs of the cooking juice to the griddle and add the short rib meat. Flash cook short ribs for 2-3 minutes on each side. You just want to caramelize the meat. After flash cooking, quickly remove the meat from the grill. Note: Each stove top is different so searing time may vary. Wrap meat into a foil “cocoon” and set aside. Clean your griddle and add one 1tsp. of olive oil spreading across griddle surface. Grill your tortillas for 45 seconds on each side and then remove. On the grilled tortilla place some “Korean” slaw on the tortilla and a portion of the grilled short rib. If you have additional marinade/ cooking juice you can reduce and drizzle on top of the tacos. Garnish if you like with cilantro. Enjoy!
*Recipe inspired by Food Network. Photo courtesy of Food Network. With their influence I was able to make a recipe all my own.
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