Coconut Braised Beef Short Rib Tacos are a sure thing. The meat is a melt-in-your-mouth. The seasoning gets there for the international cash. It’s a wonderful fusion. If you haven’t nibbled too much right from the cooking pot, you might just have enough to make tacos.
No servings information available
3 lbs – Beef short ribs*
1 can (13½ oz) – Coconut milk
1 cup – Beef stock
3 – Garlic cloves, chopped
1 inch nub – Ginger, chopped
2 TB – Sambal oelek
3 TB – Fish sauce (or soy sauce)
4-5 – Basil leaves
4-5 – Fresh Kaffir Lime leaves (or 8-10 dry Kaffir Lime leaves)**
1 TB – Neutral oil (vegetable, grapeseed, or canola)
Kosher salt and black pepper
6 – Corn tortillas
Cole slaw mix/broccoli slaw mix
Fresh cilantro leaves
No nutrition information available
Preheat oven to 325°F.***
Salt and pepper ribs liberally.
In a large Dutch oven, heat oil to medium-high.
Sear the ribs on all sides, adding garlic, ginger and sambal oelek during the last minute or so of browning.
Add coconut milk, beef stock, fish sauce, basil and kaffir lime leaves.
Cover and and place in preheated oven.
Cook until meat falls from bone, about 4 hours.
With a strainer spoon, remove meat from cooking liquid and set aside to cool.
Remove excess fat as desired. (The meat will shred on its own.)
Serve in steamed corn tortillas with fresh cilantro leaves and slaw/broccoli slaw.
Heat a skillet or griddle over a medium-high setting.
Dip tortillas in water and carefully place in hot skillet.
Cook for about 30 seconds, then flip and cook another 30 seconds.
Add cooked tortillas, one at a time, to a towel-wrapped stack (this allows them to continue steaming).
*Substitute 2½ lbs chuck or brisket
**Substitute zest from 2 limes
***Can use slow cooker 'low' setting with fabulous results. Allow ribs to cook about 7 hours