My family loves pulled pork, but every once in a while I like a change. These tacos satisfy their hankering for barbecue and my yearning to try a new recipe. We enjoyed these last night!!
3 – 5 T. canola oil
2 lbs. short ribs
2 – 3 shallots, chopped
3 – 4 cloves garlic smashed
Salt, pepper for seasoning, (I also use a few t. of seasoning mix that contains sea salt, red pepper,fennel seed, dehydrated garlic, peppercorns)
Couple of t. flour
1/2 cup of wine
1 qt. beef stock
2 – 3 bay leaves
1/2 t. cumin
1/3 t. all spice
1/4 t. cayenne
Couple of chipotle peppers (canned peppers with a little of the adobo sauce)
2 T. tomato paste
2 t. honey
4 carrots, peeled, halved and then quartered
Warm soft corn or flour torillas
Toppings: guacamole, chopped onion, chopped cilantro, monterey jack cheese, queso fresco, chopped avocado, salsa, sour cream, etc.
Heat canola oil in large, heavy dutch oven and either heat oven to 425F.
Rinse short ribs, pat dry. Sprinkle salt, pepper and seasoning mix on all sides.
Rub generously with prepared horseradish. Sprinkle with flour so that all sides are lightly coated.
Add beef to heated pan and sear well on all sides — you really want to get a good coating on the beef — if the coating sticks to the pan, don’t worry, it will deglaze.
Add chopped shallots and garlic to pan. Deglaze with wine, let it cook down a bit.
Add chipotle peppers and tomato paste. Add beef stock. Add spices & honey.
Stir well, bring up to a simmer, cover and place in oven.
Reduce heat after 20 – 25 minutes and cook at 300 – 325 F for about four hours.
With one hour to go, add carrots to pot, stir in and cover; continue to cook for about 45 minutes to one hour.
After about four hours, beef will be easy to pull apart and liquid will have cooked down to rich, spicy sauce.
Pull beef apart and serve with sauce, warm tortillas, and toppings.