Indulge your passion for good food and fine wines

SHORT RIB TACO w/ GARLIC AIOLI, CARAMELIZED ONIONS, ROASTED RED PEPPERS & JACKFRUIT

SHORT RIB TACO w/ GARLIC AIOLI, CARAMELIZED ONIONS, ROASTED RED PEPPERS & JACKFRUIT
Serves 4
Write a review
Print
Ingredients
  1. 1 ½ beef chuck short Ribs on the bone
  2. ¼ c. carrots, diced
  3. ¼ c. celery, diced
  4. ½ c. small yellow onion, diced + 1 small yellow onion, julienned
  5. ½ c. sun dried tomatoes
  6. 1 tbsp. Rosemary, chopped
  7. 1 tbsp. Thyme, chopped
  8. 1 clove of garlic, chopped
  9. 1 tsp. Ginger, chopped
  10. 1 ½ c. Jackfruit, julienned + ½ c. chopped
  11. ½ roasted red pepper, julienned
  12. ¼ c. Extra virgin olive oil
  13. ¼ c. Dry Sherry
  14. 1 c. casillero del Diablo
  15. 2 ¼ c. Beef Stock
  16. 3 tbsp. Salt & pepper
  17. 4 soft shell tacos
Garlic Aioli
  1. 2 cloves of garlic chopped
  2. 1 tsp. Thyme, chopped
  3. 1 tsp. Rosemary, chopped
  4. 1 tsp. Garlic salt
  5. 1 c. mayonnaise
  6. ¼ c. olive oil
  7. Kosher salt to taste
Instructions
  1. In dutch oven, on medium high heat, heat olive oil. Season short ribs with salt, pepper, rosemary, and thyme. Place short rib in dutch oven and sear on all sides. Once seared, remove and set aside.
  2. Add carrots, onion, celery, chopped jackfruit, sun dried tomatoes, garlic, and ginger to hot dutch oven, and render down for 5 minutes. Deglazed pot with Dry Sherry Wine, and reduce for 5 minutes.
  3. Once reduced, add Casillero del Diablo and Beef stock, stirring all ingredients together. Place short ribs back in dutch oven. Cover and cook in oven at 350 degrees for 2 hours.
  4. While short ribs are cooking, in a medium saute pan add 1 tbsp. Of butter and 1 tbsp. Of evoo. Saute onions, julienned jackfruit, and roasted red pepper until onion is caramelized. Turn off stove and set aside
  5. When short ribs are done, take them out of the oven and set aside for 10 minutes, allowing meat to cool before you shred it.
  6. To plate, heat flour tortillas until soft, drizzle garlic aioli on the bottom of soft tortilla, add shredded short rib meat, and top with sauteed onions, roasted red peppers, and jackfruit.
Garlic Aioli
  1. In small skillet, on low heat, heat olive oil up to 140 degrees; enough so you can still touch the oil without burning yourself. Add garlic and let it sit for 15 minutes; allowing the garlic flavor to infuse into oil.
  2. Remove garlic infused oil from stove and mix with remaining ingredients, making sure to combine thoroughly. Chill in refrigerator until ready to use.
Virtual Cooking School http://www.virtualcookingschool.com/