Korean Short RIB Taco

Ingredients

BRAISED SHORT RIB

1 (750 milliliter) bottle dry red wine

1/2 cup all-purpose flour

kosher salt TT

cracked pepper TT

4 lbs 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

KOREAN TACO SAUCE

2 tbsp Korean fermented hot pepper paste (Gochujang)

3 tbsp sugar

3 tbsp soy sauce

2 tsp sesame oil

TACOS

50 small corn tortillas

2 cups chopped onion

4 sliced Brussels sprouts

20 limes, cut into wedges

Directions

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 short rib 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.
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.
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.

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