Calbi Short Rib Tacos

Well, all six ladies made it back from Vegas in one piece. There were a couple of touchy moments, but everyone survived. Not only did we make it out unscathed, but we also had an awesome time.

But after two days of not much food and too much booze, I was ready to get in the kitchen and make myself something tasty.

No matter how bad I just wanted to curl up and take the longest nap EVER.

You will need…

1 ½ to 2 lbs of short ribs

2 tablespoons olive oil

1 teaspoon red pepper flakes

1 pear, pealed and diced

1 kiwi, peeled and diced

4 green onions, chopped

12 cloves garlic, minced

8 tablespoons soy sauce

4 tablespoons white sugar

2 tablespoons sesame oil plus and extra tablespoon

¼ cup plus 3 tablespoons plus rice vinegar

1 tablespoon minced fresh ginger

2 to 3 cups chicken stock

½ green cabbage, sliced

½ red onion, thinly sliced

2 tablespoons sesame seeds

Salt and pepper to taste

8 grilled or heated flour tortillas

Start by preheating your oven to 300 degrees.

Then, in a Dutch oven or oven safe pot, heat the olive oil and the red pepper flakes.

Season your meat well on both sides with salt.

When the oil is nice and hot, add in the short ribs and sear them until browned on all sides. About 10 minutes.

Remove the pot from the heat and add in the pear, kiwi, green onions, soy sauce, sugar, 2 tablespoons of sesame oil, 3 tablespoons rice vinegar and ginger.

Pour in the chicken stock just until the beef is covered.

Stir up the mixture, cover and place in the oven.

Cook for 3 to 4 hours. Till the meat pulls apart easily.

As soon as you put the meat in the oven, combine the cabbage, onions, remaining sesame oil and rice vinegar, and the sesame seeds.

Toss the mixture well and make sure to stir ever 20 minutes or so.

When the meat is done, pull all the meat  part.

Assemble the tacos with a warmed tortilla, ½ cup meat and ¼ cup of cabbage mixture. Drizzle with the sauce from the meat and serve hot.

Love and Beer Floats

Angela 

Calbi Short Rib Tacos

1 ½ to 2 lbs of short ribs

2 tablespoons olive oil

1 teaspoon red pepper flakes

1 pear, pealed and diced

1 kiwi, peeled and diced

4 green onions, chopped

12 cloves garlic, minced

8 tablespoons soy sauce

4 tablespoons white sugar

2 tablespoons sesame oil plus and extra tablespoon

¼ cup plus 3 tablespoons plus rice vinegar

1 tablespoon minced fresh ginger

2 to 3 cups chicken stock

½ green cabbage, sliced

½ red onion, thinly sliced

2 tablespoons sesame seeds

Salt and pepper to taste

8 grilled or heated flour tortillas

Start by preheating your oven to 300 degrees.

Then, in a Dutch oven or oven safe pot, heat the olive oil and the red pepper flakes.

Season your meat well on both sides with salt.

When the oil is nice and hot, add in the short ribs and sear them until browned on all sides. About 10 minutes.

Remove the pot from the heat and add in the pear, kiwi, green onions, soy sauce, sugar, 2 tablespoons of sesame oil, 3 tablespoons rice vinegar and ginger.

Pour in the chicken stock just until the beef is covered.

Stir up the mixture, cover and place in the oven.

Cook for 3 to 4 hours. Till the meat pulls apart easily.

As soon as you put the meat in the oven, combine the cabbage, onions, remaining sesame oil and rice vinegar, and the sesame seeds.

Toss the mixture well and make sure to stir ever 20 minutes or so.

When the meat is done, pull all the meat  part.

Assemble the tacos with a warmed tortilla, ½ cup meat and ¼ cup of cabbage mixture. Drizzle with the sauce from the meat and serve hot.