Town Tavern and Roadside B&G Short Rib Tacos - New York News

Town Tavern and Roadside B&G Short Rib Tacos

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Town Tavern, Roadside B&G
Short Rib Tacos
4 servings, approximately 5 wt. oz. per person (after cooking weight)

1 ½ lb Choice Short Rib, Boneless
1 qt Beef Stock
¼ cup Tomato Paste
3 each Chipotle Peppers

Season the Short Rib with the spice mixture and hard sear on all sides. Add Beef stock, Tomato Paste, and chipotle peppers, bring to a boil and ensure tomato paste is well incorporated.


Seasoning Mix

1 T  Sea Salt, Fine or replace with Iodized
1 T  Cumin, ground
1 T  Chili powder
1 T  Coriander, ground
½ T  Garlic Powder
1 T  Paprika

Combine all Ingredients

Two ways to achieve desired result:
1) Bring to a boil then cover tightly and bake for 5-6 hours at 200 degrees
2) Use a slow cooker and set on low for 6-8 hours
3) Bring to a boil then cover tightly and bake for 2-3 hours at 350 degrees

*The desired result will be fork tender and pull apart easily. At the restaurant, we braise 30 pounds at 200 degrees for 8 hours. At home you will be braising only a few pounds which will decrease the time but not drastically; the meat will still need time to tenderize. Low and slow is the way to go! Slow cookers or option number 1 will give you the best result.

Chef Tip: When checking pull the product from the oven and be sure to close the oven immediately! Lowering the oven temperature while checking tenderness will affect the time & the meat! Using a low and slow method is more forgiving when you decide to leave it in because other household duties are more important.

Avocado Sour Cream

2 each Avocado, ripe
3/4 cup Sour Cream
2 t Cumin, ground
2 t Coriander, ground
2 t Kosher Salt
4 t Cholula hot sauce
TT Cilantro, chopped

Combine all ingredients and puree.


Salsa Fresca

2 each 4x4 tomatoes, large tomatoes
½ each Jalapeno, deseeded & minced
1 t Lime Juice and/or ¼ of a lime
2 T Cilantro, chopped
½ T Garlic, chopped
TT Kosher Salt
TT Black Pepper, ground

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