Braised Beef Taco
Braised Beef Taco
Ingredients
For the Braised Beef
- 700 g beef short ribs
- 1 tablespoon annatto oil, or more to taste
- 4-5 lemongrass, smashed
- 3 cloves garlic, minced
- 4-5 shallots, minced
- a little ginger, minced
- 1 packet beef stew seasoning powder
- 2 teaspoons curry oil
- 1 fresh coconut water, from 1 coconut
- enough water, to cover the meat
- 1 tablespoon condensed milk
- 2 teaspoons salt
- 1 teaspoon seasoning powder
- 1 carrot, cut into chunks
- 1/2 onion, cut into wedges
For the Herb Sauce
- 1 avocado
- a little sawtooth coriander
- a little cilantro
- a little rice paddy herb
- a little Thai basil leaves
- a little lime juice
- a little pepper
- a little chili powder
- 2 tablespoons mayonnaise
- 1/2 cup yogurt
- a pinch salt
For the Tacos
- 4-8 tortilla shells
- a little shredded cheese
- a little onion, finely chopped
- a little cilantro, chopped
Instructions
- 1
Sear the beef short ribs with a little salt until golden brown on all sides.
⏱️ 10 min
- 2
In a large pot, sauté smashed lemongrass, minced garlic, minced ginger, and minced shallots in annatto oil until fragrant.
⏱️ 5 min
- 3
Add beef stew seasoning powder and curry oil to the pot, stir-fry for about 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Add the seared beef to the pot and stir well to coat the meat with the spices.
⏱️ 3 min
- 5
Add fresh coconut water, condensed milk, salt, seasoning powder, and enough water to cover the meat. Add the remaining lemongrass stalks to the pot.
⏱️ 5 min
- 6
Bring to a boil, then reduce heat to low and simmer the beef for about 3 hours or until very tender. Check frequently and add more water if needed to keep the meat submerged.
⏱️ 180 min
- 7
Taste and adjust seasoning as needed.
⏱️ 2 min
- 8
Add carrots and onions to the pot, cook for another 10-15 minutes until the vegetables are just tender, not overly soft.
⏱️ 15 min
- 9
While the beef is simmering, prepare the herb sauce: Combine all herb sauce ingredients (avocado, sawtooth coriander, cilantro, rice paddy herb, Thai basil leaves, lime juice, pepper, chili powder, mayonnaise, yogurt, salt) in a blender and blend until smooth.
⏱️ 5 min
- 10
Once the braised beef is cooked, remove the beef and shred it into small pieces.
⏱️ 5 min
- 11
Dip each tortilla shell into the layer of beef fat floating on top of the stew liquid.
⏱️ 1 min
- 12
Place the oil-dipped tortilla shell on a hot pan, then add shredded cheese, shredded braised beef, chopped onion, and chopped cilantro.
⏱️ 2 min
- 13
Fold the tortilla shell in half and pan-fry until golden brown and crispy, and the cheese is melted.
⏱️ 3 min
- 14
Repeat steps 11-13 for the remaining tortilla shells. Serve hot with the braised beef broth and herb sauce.
⏱️ 10 min
Kitchen Tools
Braised Beef Taco
For the Braised Beef
- 700 g beef short ribs
- 1 tablespoon annatto oil, or more to taste
- 4-5 lemongrass, smashed
- 3 cloves garlic, minced
- 4-5 shallots, minced
- a little ginger, minced
- 1 packet beef stew seasoning powder
- 2 teaspoons curry oil
- 1 fresh coconut water, from 1 coconut
- enough water, to cover the meat
- 1 tablespoon condensed milk
- 2 teaspoons salt
- 1 teaspoon seasoning powder
- 1 carrot, cut into chunks
- 1/2 onion, cut into wedges
For the Herb Sauce
- 1 avocado
- a little sawtooth coriander
- a little cilantro
- a little rice paddy herb
- a little Thai basil leaves
- a little lime juice
- a little pepper
- a little chili powder
- 2 tablespoons mayonnaise
- 1/2 cup yogurt
- a pinch salt
For the Tacos
- 4-8 tortilla shells
- a little shredded cheese
- a little onion, finely chopped
- a little cilantro, chopped
Instructions
- 1
Sear the beef short ribs with a little salt until golden brown on all sides.
⏱️ 10 min - 2
In a large pot, sauté smashed lemongrass, minced garlic, minced ginger, and minced shallots in annatto oil until fragrant.
⏱️ 5 min - 3
Add beef stew seasoning powder and curry oil to the pot, stir-fry for about 1-2 minutes until fragrant.
⏱️ 2 min - 4
Add the seared beef to the pot and stir well to coat the meat with the spices.
⏱️ 3 min - 5
Add fresh coconut water, condensed milk, salt, seasoning powder, and enough water to cover the meat. Add the remaining lemongrass stalks to the pot.
⏱️ 5 min - 6
Bring to a boil, then reduce heat to low and simmer the beef for about 3 hours or until very tender. Check frequently and add more water if needed to keep the meat submerged.
⏱️ 180 min - 7
Taste and adjust seasoning as needed.
⏱️ 2 min - 8
Add carrots and onions to the pot, cook for another 10-15 minutes until the vegetables are just tender, not overly soft.
⏱️ 15 min - 9
While the beef is simmering, prepare the herb sauce: Combine all herb sauce ingredients (avocado, sawtooth coriander, cilantro, rice paddy herb, Thai basil leaves, lime juice, pepper, chili powder, mayonnaise, yogurt, salt) in a blender and blend until smooth.
⏱️ 5 min - 10
Once the braised beef is cooked, remove the beef and shred it into small pieces.
⏱️ 5 min - 11
Dip each tortilla shell into the layer of beef fat floating on top of the stew liquid.
⏱️ 1 min - 12
Place the oil-dipped tortilla shell on a hot pan, then add shredded cheese, shredded braised beef, chopped onion, and chopped cilantro.
⏱️ 2 min - 13
Fold the tortilla shell in half and pan-fry until golden brown and crispy, and the cheese is melted.
⏱️ 3 min - 14
Repeat steps 11-13 for the remaining tortilla shells. Serve hot with the braised beef broth and herb sauce.
⏱️ 10 min