Taco with beef ribs in Korean style

Ingredients:

Braised beef ribs

• 1.8 kg boneless beef short ribs, cut into 7 cm pieces.
• 0.5 cups (100 g) premium flour, for sprinkling
• 1/4 cup (50 g) butter
• 2 tablespoons vegetable oil, such as canola or grapeseed oil
• 2 unpeeled shallots, diced into large pieces
• 1 carrot, cut into large cubes
• 1 stalk of celery, cut into large cubes
• 1 bottle (750 ml) dry red wine, such as cabernet sauvignon or merlot
• 4 cups (946 ml) beef broth
• 2 bay leaves
• 2 sprigs of parsley
• 2 sprigs of fresh thyme

Korean taco sauce

• 3 tablespoons soy sauce
• 3 tablespoons of sugar
• 2 tablespoons gochujang paste
• 2 tsp. sesame oil

Assembly

• 12 small corn tortillas
• 1 tbsp. vegetable oil
• 900 g Brussels sprouts, finely shredded
• Half a yellow onion, finely chopped
• Shredded beef ribs, see recipe above
• 2 limes, cut into wedges, for serving

Preparation:

1. Braised spare ribs: Preheat oven to 165°C.
   
   Season the beef pieces with salt and pepper. Lightly coat the beef in flour and shake off any excess; set aside. In an oven-safe skillet, heat 1 tablespoon butter and 1 tablespoon vegetable oil over medium-high heat. Sear the rib pieces on all sides for about 10 minutes. Add more butter as needed to create a delicious crispy crust on the beef.
2. Melt another 1 tablespoon of butter in the skillet. Add the shallots, carrots, and celery. Cook, stirring, until the vegetables are softened, about 10 minutes. Add the red wine, scraping up any browned bits from the bottom of the pan, and reduce the liquid by half.
3. Add beef broth, bay leaf, parsley, and thyme. Add beef broth until the pan is halfway full. Bring to a simmer, cover with a tight-fitting lid or foil, then place in a preheated oven and simmer until the ribs are very tender, about 2.5–3 hours. Once the ribs are tender, remove them from the oven and let them cool slightly. Tear the meat with a fork, cover, and keep warm until ready to assemble.
4. Korean taco sauce:
   
   Mix the soy sauce, sugar, gochujang, and sesame oil in a bowl until the sugar dissolves and the mixture is smooth. You can make the sauce a few days ahead of time and store tightly sealed in the refrigerator.
5. Assembling the tacos:
   
   Heat a few tortillas in a dry frying pan. Add vegetable oil to the same pan, then lightly fry the Brussels sprouts, finely chopped onion, and a little salt and pepper. Add some shredded meat and Korean sauce. Do not overcook.
6. Spoon a small amount of filling onto each tortilla. Serve tacos with Korean sauce and a lime wedge.