June 2020 Newsblast

Korean Short Rib for Tacos
Recipe by Chef Cory Chen, 2015

Yield: 1 lb.

Ingredients/Quantity/Measurement
Beef Short Rib - 1 lb.
Onion - 1/2 of whole onion
Garlic - 2 cloves
Orange - 1/2 of whole orange
Cilantro - 5 sprigs (1 piece)
Anise (dried) - 1 piece
Korean Chili Paste - 2 Tbsp
Szechuan Chili Peppers - 3 pieces
Salt - 1 Tbsp
Black Pepper (whole) - 1 Tbsp
Chicken or Beef Broth - 2 cups

Ingredients for the Rub
White Pepper - 1 tsp
Salt - 1 Tbsp
Paprika - 1 Tbsp
Cumin - 1 tsp
Coriander - 1 tsp
Cayenne Pepper - 1 Tbsp
Chili - 1 tsp
Sugar - 1/2 tsp
Red Wine (Zinfandel) - 1/4 cup

​Procedure
1.  Mix all the Rub ingredients together until it is a very dry paste. Rub all over the Beef. 
Allow to rest for 1 day.
2.  Heat up broth with Onion, Garlic, Orange, Anise and Szechuan Chili Pepper in a large pot.
3.  When Boiling, add Beef short Rib (with Rub) into the pot.
​Allow to boil, then bring to a simmer (low-medium heat) for 1 hour.
4.  Place remaining ingredients into pot and simmer for 2 more hours.
​You can simmer until meat is tender, may take up to 4-5 hours.
5.  Take pot off heat and allow to cool. Meat can be pulled and is ready to eat.