BEST RECIPES OF 2013: Tasty Tequila Braised Short Rib Tacos

RICHMOND, Va (WTVR) - Food Network Star Finalist, Chef Malcolm Mitchell is back with us and serves up his signature Tequila-Infused Braised Short Rib Tacos with a Cilantro cream and red pickled cabbage.  It’s so easy you can try this at home.

Tequila Braised Short Rib Tacos with Cilantro Cream & Pickled Red Cabbage

Beef short rib boneless 2 pounds 6 oz portions

Olive oil 4 tablespoon

Diced onions 1 ¼ cup

Carrots dice ½ cup

Celery ½ cups

Chopped garlic 4 cloves

Brown sugar 3 tablespoons

Cumin 2 tablespoons

Allspice 1 teaspoon

Chipotle in adobo sauce 2 tablespoons

Don Julio Anjeo 1 cup

Beef broth ¼ cups

Dice can tomatoes 2 cups

Chopped Cilantro

10 inch flour tortilla (cut into 4 inch disc)

Green onions

Salt & Pepper to Taste

Instructions

1. In a sauce pan on medium heat add 2 Tbsp olive oil and sauté ¼ onions until translucent. Add garlic and sauté for two minutes.
2. Combine brown sugar, cumin, allspice, chipotle, diced tomatoes, cilantro and beef broth. Simmer for approximately for 20 minutes.
3. Allow sauce to cool, puree in a blender.
4.  Season short ribs with salt & pepper. In a sauté pan in medium high heat add 2 Tbsp olive oil sear short ribs on both sides until golden brown.
5. Place short ribs in a roasting pan with carrots, onions, celery and blended sauce to cover ribs. (additional water may be needed) (Reserve some sauce for garnish)
6. Cook in a preheated 300 degree oven for 3-4 hours or until finger tender.

Pickled Cabbage

1 cup red cabbage thinly sliced

¼ cup apple cider vinegar

¼ cup sugar

1 cup water

Zest of 1 lime

Salt & Pepper to taste

Instruction

1. In a sauce pot combine vinegar, sugar, water and lime zest.
2. Bring to a quick boil to dissolve sugar.
3. Pour over red cabbage and refrigerate for at least 1 hour

Cilantro Cream

3 Tbsp Cilantro finely chopped

1garlic clove

Zest of 1 lemon

1cup sour cream

Salt & Pepper to taste

1. Combine all ingredients in a blender and blend until smooth.

Assembling

1. Cut out 4 inch disc of flour tortilla.
2. Place shredded short ribs on top
3. Cilantro cream
4. Braising Sauce
5. Pickle Cabbage
6. Sliced green onions