Charleston Korean Tacos by Chef Jet Tila
Braised Short rib
1 (750 milliliter) bottles dry red wine
1/2 cup all-purpose flour
Kosher Salt TT
Cracked Pepper TT
4 pounds beef short rib
1/4 cup butter
2 shallots, chopped
3 cloves garlic, chopped
1# Mirepoix
2 sprigs fresh thyme
1 bay leaf
1 sprigs flat-leaf parsley
4 cups beef broth
Preheat oven to 325 degrees F (165 degrees C).
Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, salt, and pepper in a large bowl. Dredge the beef in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
Melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add wine and reduce by half. Stir in the thyme, bay leaf, parsley, and beef broth. Place the browned oxtail 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 in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours. Once the short rib is tender, remove the meat to a serving dish, cover, and keep warm. Fork meat off the bone and reserve.
Korean Taco Sauce
2 tablespoons Korean fermented hot pepper paste (gochujang)
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons sesame oil
Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
To Assemble
50 Small corn tortillas
2 Cups Chopped Onion
4# Sliced Brussel sprouts
20 limes Cut into wedges
Sauté some shredded short rib with Brussel, onions, salt and pepper. Heat some tortillas on the grill. Spoon some of the taco filling into each tortilla. Serve with taco sauce and lime wedge.
