Beer Braised Short Rib Tacos with Cabbage Cilantro Slaw and Oaxaca Cheese
User Reviews
5
3 reviews
Excellent
-
Course
Others
Beer Braised Short Rib Tacos with Cabbage Cilantro Slaw and Oaxaca Cheese
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon cumin ground
- 1/4 teaspoon Coriander
- 2 cloves garlic smashed
- 1/4 red onion cut into two large pieces
- 2 tablespoons apple cider vinegar
- 1 cup beer about one bottle, your favorite (example: Brooklyn Lager
- 12 taco tortillas
- 1/2 red cabbage head, the tiniest you can find, thinly sliced
- 2 lime zested and juiced
- 1 red onion large, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 ounces Oaxaca cheese crumbled
Instructions
- *The short ribs take between 6-8 hours to cook, so keep this in mind when planning to cook.
- Heat the olive oil in a large skillet over medium-high heat. Once sizzling, add short ribs and sear on all sides until golden brown; about 1 minute on each side. Remove and place in the dutch oven.
- In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chipotle powder, cumin and coriander; mix well. Sprinkle the mixture over the short ribs, gently rubbing it into the meat. In a separate bowl combine beer and vinegar, then pour mixture in to the dutch oven.
- Finally heat the dutch oven over LOW flame, and cook for about 8 hours, or until the meat is literallt falling off the bone.
- Once meat has finished cooking, remove carefully using kitchen tongs and transfer to a large clean cutting board. Let the ribs cool until you can touch them for an extended time without getting burnt, then remove the meat from the bone. This should be very easy and just involve you using your fingers to sort of rub the meat apart.
- When your meat has cooked about 7 hours, make your slaw and onions!
- In a large bowl combine cabbage, lime zest, lime juice with a pinch of salt; toss well.
- In a separate large bowl combine thinly sliced onions with vinegar, salt, and sugar. Mix well, then let sit at room temperature for at least 1 hour.
- Crumble cheese and place in a small serving bowl.
- To serve, warm tortillas in the oven for a few minutes, then assemble tacos with meat first, then cabbage, then crumbled cheese. And EAT :)
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
