Korean Beef Short Rib Tacos with Fresh Apple Salsa
Dairy-free / Makes 4 serves / Takes 4 hours or 10 hours
- 800g beef short rib, bone-in
- 6 cloves garlic, smashed
- Thumb-sized knob of ginger, peeled & grated
- 1 pear, cored & grated
- ½ cup soy sauce
- ½ cup brown sugar
- 2 tbsp sriracha sauce
- 6 tbsp rice wine vinegar
- 2 tbsp fish sauce
- 2 tbsp sesame oil
- 1 granny smith apple, cored & julienned
- 4 radish, julienned
- 1 lemon, zested & juiced
- 2 spring onions, finely sliced
- 1 tsp sesame seeds, toasted
- Handful mint, finely chopped
- 12 x 6-inch tortilla wraps
- Sriracha sauce
- lemon wedges
To prepare the short ribs, whisk together garlic, ginger, pear, soy sauce, sugar, sriracha, rice wine vinegar, fish sauce and sesame oil. Taste and season with salt and freshly cracked black pepper. Place beef in a bowl and pour over marinade, turning to coat. Cover and chill overnight to marinate (optional).
To use a slow cooker: place beef in the slow cooker and pour over marinade. Cover and cook on low for 8-10 hours, or until tender.
To cook in the oven: preheat Preheat oven to 160°C. Place beef in an ovenproof dish and pour over the marinade plus 1 cup water. Cover and cook for 3-4 hours, until tender. Turn several times to coat in the sauce and add extra water if the dish is drying out.
Remove from the slow cooker or oven and shred the beef with two forks. Remove the bones, toss through the sauce and set to one side.
To make the salsa, toss all of the ingredients together in a bowl and season with salt and freshly ground black pepper.
Heat tortillas in the microwave or a dry frying pan. Serve warmed tortillas with mayonnaise, Sriracha sauce, apple salsa, pulled beef short rib and extra lemon wedges for squeezing over.