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SHORT RIB TACOS WITH MANGO SALSA





This is the appetizer that you must prepare this Yom Tov (and you can put it in the freezer today). We’ve been enjoying this taco-and-salsa combo all summer. But now you’re in on the secret too.

Short Rib Tacos

This version is originally from Secret Restaurant Recipes. It’s the same recipe that’s used at Reserve Cut. You can use a cut of meat that’s cheaper, but cook it longer (always make sure there’s plenty of liquid in the pan) so it gets super soft.

2 tablespoons vegetable oil

5 pounds lean beef short ribs, cut into 3-inch pieces

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

4 garlic cloves, coarsely chopped

1 (16-ounce) can tomato sauce

1 cup house made barbeque sauce

1 cup beef stock

1/4 cup apple cider vinegar

1/2 teaspoon ground mustard

24 mini taco shells

Mango salsa, recipe below

1. Preheat oven to 325ºF.

2. Heat oil over medium heat in a large, heavy, oven-safe pot or Dutch oven, and brown the ribs on all sides, about 5 minutes, working in batches if necessary. Sprinkle ribs with salt and black pepper as they brown. Transfer cooked ribs to paper towels to blot up extra oil.

3. Stir in the garlic, and cook until fragrant, about 1 more minute. Mix in tomato sauce, barbeque sauce, beef stock, apple cider, and mustard; bring the sauce to a boil, and simmer for 1 minute to blend flavors. Stir in the browned ribs.

4. Cover the pot, and bake in the preheated oven until the rib meat is very tender, about 2 1/2 hours. Turn the ribs occasionally while cooking.

5. Hand shred beef. Season with salt and pepper. Return to a pan with some of the cooking sauce and cook until warm. Stuff into taco shells. Serve with mango salsa on the side.

Mango Salsa

The trick here is the small dice. Be patient and put your best knife skills forward. Dont skimp or rush, the size makes all of the difference, for presentation and taste.

1 firm mango, diced small

1 red pepper, diced small

1 orange pepper, diced small

1 Granny Smith Apple, diced small (don’t peel)

1 small red onion, diced small

Bunch of parsley, chopped finely

Mint, chopped finely (optional but highly recommended)

Juice of 1 lemon

1 teaspoon honey

Pinch of hot pepper flakes

Dash of salt

Combine all ingredients. This salad is great served with any meat or fish. Because of the tiny dice it will keep well for up to 2 days in the refrigerator. Note: Some hold that tiny diced salad shouldn't be cut on Shabbat. Please ask your LOR.

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Super Tip! Want to make shredded meat from your leftover roast?

A brick roast shreds perfect well! In a baking pan, cover your leftover roast with water. Cover and bake for a few hours. It will get super soft. Shred and mix with some barbecue sauce (we recommend KC Masterpiece).

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