Submitted by: Lori Yates of foxeslovelemons.com
Lori says, “Growing up, my parents and had homemade tacos for dinner every Saturday night, a tradition my husband and I carry on today. These tacos are a twist on that classic recipe.”
Ingredients:
1 Tbsp canola oil
3 lbs. bone-in short ribs
3 cloves garlic, minced
1 can (14.5 ounces) beef broth
1/2 C. gochujang (Korean chili paste)
1/4 C. rice vinegar, divided
2 Tbsp ketchup
1 Tbsp honey
2 tsp grated fresh ginger
1-1/2 C. shredded carrots
1/4 C. cilantro leaves
12 small flour tortillas, warmed
1 C. chopped fresh pineapple
Sesame seeds, for garnish
Directions:
In a large skillet, heat oil over medium-high heat. Add short ribs and cook 8 minutes or until very brown, turning every 2 minutes to brown all sides. Meanwhile, in a slow cooker bowl, whisk together garlic, broth, gochujang, 2 tablespoons rice vinegar, ketchup, honey and ginger. Add short ribs, turning to coat. Cover and cook on low 8 hours or on high 4 hours. In medium bowl, toss carrots, cilantro and remaining 2 tablespoons rice vinegar until combined. When short ribs are finished cooking, remove from slow cooker. Remove bones and any visible un-rendered fat. Coarsely shred meat. *The meat should be very moist and can be eaten as is. However, if desired, separate the drippings from the fat remaining in the slow cooker bowl. I use a gravy separator for this. Alternatively, you can pour all liquid remaining in the slow cooker bowl into a large measuring cup and refrigerate 20 minutes. The fat should come to the top, and you can easily skim it off and discard. Use a few tablespoons of the meat drippings to stir into the meat. Build tacos using tortillas, pineapple, meat and carrot slaw. Serve garnished with sesame seeds.