Korean Short Rib Tacos with Carrot & Red Onion Slaw

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Korean Short Rib Tacos with Carrot & Red Onion Slaw

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Ingredients

4 portion(s)

Korean Short Rib Tacos with Carrot & Red Onion Slaw

5 cloves garlic cloves, peeled
4 cm ginger, stem, Peeled
12 tbsp soy sauce, dark
6 tbsp brown sugar
6 tablespoons rice vinegar
2 tbsp sesame oil
1 tsp chilli flake, dried
1400 gram beef short ribs, cut in pieces of two ribs
2 stalk coriander
5 piece lime, in wedges
10 piece Corn tortillas, soft

Carrot Red Onion Slaw

2 stalk carrot, shredded
125 grams red onion, sliced thinly
4 teaspoon rice vinegar
1 tbsp sugar
2 pinch salt
1 pinch chilli flake, dried

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6

6h 0min

Preparation 6h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
9
Asian

Recipe's preparation

You got this

For the sauce:

blend garlic and ginger in

until minced.
add soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes, and blend genlty in

Set Sauce aside

Add the shortribs to

and pour the sauce over ribs.
Cook on slowcooker mode for 6-7 hours.
Carefully remove meat from

and set aside to cool.
Meanwhile thicken remaining sauce with the thickening mode.

When meat is cool, remove bones and return to

with the sauce, shred on slow speed, just to pull the meat appart.

mix carrots, onions, vinegar, salt, sugar and chilli flake in a bowl, and set aside for 5 minutes.

Heat tortillas in a skillet.

place meat over warm tortillas and top them with the slaw and some coriander leaf, decorate with lime wedges.
Serve right away.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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