Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 23

22

BEEF

Season the short ribs generously all over with salt and pepper. Put them in a slow cooker.

In a blender, combine the onion, garlic, ginger, soy sauce, mirin, brown sugar, gochujang, and sesame oil and process until smooth. Pour over the ribs and, using tongs, turn the ribs to coat evenly with the sauce.

Cover and cook on the low setting for 6 hours, turning the ribs once during cooking if possible. The beef should be very tender.

At least 45 minutes before the ribs are ready, make the saw. Cut the cabbage lengthwise in half, cut out the core, and thinly slice crosswise. Put the cabbage in a arge serving bowl. In a small bowl, whisk together the vinegar, gochujang, canoa oil, fish sauce, sesame oil, granuated sugar, and ¼ teaspoon salt. Pour over the cabbage, add the green onions and ciantro, and toss to mix well. Set aside at room temperature for at least 30 minutes or up to 1 hour before serving. (The saw can be made up to 1 day ahead, covered, and refrigerated.)

Transfer the ribs to a cutting board. When the ribs are cool enough to handle, remove and discard the bones, then, using 2 forks, shred the meat into bite- size pieces, discarding any arge bits of fat. Transfer the meat to a bowl. Using a arge spoon, skim the fat from the surface of the cooking liquid. Moisten the shredded meat with some of the warm cooking liquid.

To assemble the tacos, pile the meat onto the warmed tortilas, top with the saw, and serve.

5 lb (2.3 kg) English-cut beef short ribs

Kosher salt and freshly ground

pepper

1 yellow onion, chopped4 cloves garlic, chopped

1-inch (2.5-cm) piece fresh ginger, peeled and shredded⅔ cup (160 ml) reduced-sodium soy sauce

⅓ cup (80 ml) mirin3 tablespoons firmly packed dark brown sugar2 tablespoons gochujang1 tablespoon toasted sesame oil

FOR THE SLAW

1 small head napa cabbage2 tablespoons rice vinegar1 tablespoon gochujang 1 tablespoon canoa oil1 tablespoon fish sauce1 teaspoon toasted sesame oil1 teaspoon granuated sugarKosher salt

4 green onions, thinly sliced¼ cup (15 g) chopped fresh ciantro

About 20 corn tortilas, warmed

MAKES ABOUT 20 TACOS;SERVES8–10

Rich, savory, and with a touch of spicy sweetness, these tender short ribs are braised with flavors found in Korean kalbi, thinly cut and marinated grilled short ribs. Gochujang is a fermented red chile paste that adds both heat and distinctive flavor.

KOREAN-STYLE SHORT RIB TACOS WITH NAPASLAW