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. |
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10 Nottingham Place
San Francisco, CA 94133
P: (415) 617-0061
F: (415) 291-9101
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