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Shredded Beef Taco Bar
2 hr 15 min
8 hr 30 min
4 to 6
Steps
- Preheat the oven to 325°. In a mortar, pound the dried
- Ludo Lefebvre’s Ultimate Steak Tartare
- Add the onion, garlic and a generous pinch of salt to the casserole and cook over moderately high heat, stirring occasionally, until the onion is beginning to brown, about 8 minutes. Add the ground chiles, oregano and cumin and cook, stirring, until fragrant, about 1 minute. Add the beer and bring to a boil, scraping up any browned bits with
- MEANWHILE, MAKE THE PICKLED RED ONION
- In a medium bowl, whisk the red wine vinegar with the sugar and salt until the sugar is dissolved. Add the sliced onion, cover and let stand at room temperature, stirring occasionally, for at least 1 hour.
- MAKE THE LIME CREMA
- In a small bowl, whisk all of the ingredients together and season with salt and pepper. Refrigerate until ready to serve.
- MAKE THE CABBAGE SLAW
- In a large bowl, whisk the mayonnaise with the hot sauce and season with salt and pepper. Add the red cabbage and toss to coat. Refrigerate until ready to serve.
- Carefully remove the cooled shank from the braising liquid and transfer to a plate. Transfer the braising liquid to a medium saucepan and bring to a simmer over low heat, skimming off any accumulated fat. Stir in the cider vinegar and butter and season with salt and pepper; keep warm.
- Meanwhile, light a grill. Fold a 24-inch sheet of foil in half and brush lightly with canola oil. Set the foil oiled side up on
Originally published at Foodandwine.com. Reproduced for personal collection.
