Mexican

Short-rib tacos with simple slaw

Name: Short-rib tacos with simple slaw
Yield: 4
Cuisine: /mexican
Ingredients: 500g beef short-rib meat, cut off the bone (from about 1kg short-rib on the bone); 8 corn tortillas, toasted; Lime wedges, to serve; 40.00 ml soy sauce; 40.00 ml chilli bean sauce; 40.00 ml shaohsing (Chinese rice wine); 40.00 ml soft dark brown sugar; 2 garlic cloves, crushed; 2 tsp grated fresh ginger root; 1/4 tsp ground black pepper; 200g white or green cabbage, finely shredded; 30.00 ml mirin; Juice of 1 lime; Handful of roughly chopped coriander; 20.00 ml chilli sauce; 40.00 ml mayonnaise

Rate now

https://healthimprovements.info/recipes/short-rib-tacos-simple-slaw/tw1txpam — Short-rib tacos with simple slaw

Jump to recipe

by Eleanor Maidment

Jul 26, 2019

"I've kept this recipe straightforward: fantastic meat and simple slaw" - Eleanor Maidment. This is an edited extract from California Living + Eating by Eleanor Maidment, published by Hardie Grant Books (RRP $45), and is available in stores nationally. Photographer: © Nassima Rothacker

500g beef short-rib meat, cut off the bone (from about 1kg short-rib on the bone)
8 corn tortillas, toasted
Lime wedges, to serve

Korean-style chilli bean marinade

2 tbs soy sauce
2 tbs chilli bean sauce
2 tbs shaohsing (Chinese rice wine)
2 tbs soft dark brown sugar
2 garlic cloves, crushed
2 tsp grated fresh ginger root
1/4 tsp ground black pepper

Simple slaw

200g white or green cabbage, finely shredded
1 1/2 tbs mirin
Juice of 1 lime
Handful of roughly chopped coriander

Chilli mayo

1 tbs chilli sauce
2 tbs mayonnaise

Method

1.

If the short-rib meat is on the bone, cut it off in one piece and trim off any sinew or big chunks of fat. Cut each piece of short rib against the grain (as though you’re cutting a cross-section of the bone widthways if the bone was still there) into 1cm-thick slices.
2.

For the marinade, mix all the ingredients in a large resealable food bag. Add the meat, massage the marinade into the meat through the bag, then chill for at least 1 hour or up to 24 hours.
3.

Preheat the grill to high and line a large baking tray with a double layer of foil, turning it up at the edges so the juices don’t run out. Take the slices of short-rib meat from the marinade and space them out on the foil; discard the excess marinade. Grill the meat for 5 minutes, then turn it with a pair of tongs and grill for another 5 minutes on the other side. It should be nicely caramelised in spots and there should be plenty of juices on the foil. Set aside to rest for 5 minutes.
4.

While the beef is cooking, make the slaw and chilli mayo. Toss all the ingredients for the slaw and place in a bowl. Mix the mayo ingredients together in a bowl.
5.

Chop up the rested meat into 1cm cubes and toss with any resting juices. Serve in toasted corn tortillas with the slaw and chilli mayo, and extra lime wedges on the side.