Asian-Braised Short Rib Taco with Asian Pear and Sesame-Cilantro Salsa

Adapted by StarChefs.com
October 2009
Yield: 8 Servings

INGREDIENTS:

Sesame-Cilantro Salsa
½ cup sliced scallions
½ cup chopped fresh cilantro
2 tablespoons sesame seeds
2 tablespoons sesame oil
2 teaspoons chili oil
1 tablespoon soy sauce
2 tablespoons chopped kimchee
Juice of 1 lime
salt and pepper
Short Ribs
1 pound short ribs, trimmed and cut into 2-inch pieces
salt and pepper
2 tablespoons vegetable oil
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon honey
1 clove garlic, smashed
1 inch piece ginger, smashed
2 star anise
¼ onion, chopped
1 scallion, sliced
1 tablespoon sesame oil
½ Asian pear, chopped
1½ pints chicken stock
To Assemble and Serve
½ cup julienne Chinese cabbage
½ Asian pear, julienne
8 corn tortillas
Sriracha chili sauce
16 large sprigs cilantro
1 lime, cut into 8 pieces

METHOD:

For the Sesame-Cilantro Salsa:
Combine the scallions, cilantro, sesame seeds, sesame oil, chili oil, soy sauce, kimchee, and lime juice. Season and reserve chilled for up to 1 day.

For the Short Ribs:
Preheat the oven to 350ºF. Season the ribs. In a casserole, sear the ribs for 4 minutes on each side until well caramelized. Combine the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock. Pour over the ribs and bring the mixture to a boil. Cover the pot tightly and place in the oven for 2½ hours or until the meat is tender enough to pierce with a fork. Allow the meat to cool to room temperature. Shred the meat, discarding any fat. Strain the braising liquid into a large bowl and combine with the shredded meat.

To Assemble and Serve:
Preheat the oven to 350ºF. Season the cabbage and the Asian pear. Wrap the corn tortillas in aluminum foil and place in the oven until warm. Put the cabbage and pear on a tortilla and top with the braised short ribs. Garnish with the Sriracha, 2 sprigs of cilantro, sesame-chili salsa, and a lime wedge.