BEEF SHORT RIB KIMCHI TACO

Recipes & Food Styling Ginny Grant / Photography Aaron Mclean / Styling Fiona Lascelles

	FOR THE BEEF MASTER STOCK
	3 litres water
	6cm piece ginger, sliced
	4 cloves garlic
	1 onion, cut into chunks
	4 spring onions, cut into 5cm pieces 2 red chillis (fresh or dried)
	3 strips dried orange
	3 star anise
	1 cinnamon quill
	½ cup brown sugar
	½ cup light soy sauce
	½ cup soy sauce
	½ cup shaoxing wine
	FOR THE BEEF
	1.5-2kg beef short ribs
	FOR THE KIMCHI NASHI SLAW
	2 cups kimchi, with juices, roughly chopped
	1 nashi, cut into quarters, cored then julienned
	2 spring onions, sliced
	KIWI SALSA
	2 kiwi fruit green or yellow, peeled and diced
	1 spring onion, finely sliced
	2 tablespoons finely chopped coriander leaves
	juice of 1 lime (approx 1 tablespoon) drizzle of olive oil
	1 red chilli, finely chopped
	TO SERVE
	Soft tortillas
	2 tablespoons toasted sesame seeds
	Favourite hot sauce (I used Alderman’s kawakawa salsa verde and a sriracha sauce)

1.	FOR THE BEEF MASTER STOCK
2.	Put all the stock ingredients in a large pot and bring to the boil, lower the heat and simmer gently for 20 minutes.
3.	FOR THE BEEF
4.	Put the beef in a saucepan and cover with cold water.
5.	Bring to the boil, then simmer for 20 minutes.
6.	Drain and rinse thoroughly.
7.	Add to the pot with the master stock and simmer gently for 1½-2 hours, until the meat is tender.
8.	Allow to cool in the stock, strain out the spices and refrigerate until required.
9.	Set aside 2 cups of stock and freeze the remainder for a later batch.
10.	Heat the beef gently in the remaining stock, remove from the bone and slice thinly.
11.	FOR THE KIMCHI NASHI SLAW
12.	Combine all the ingredients, season to taste and set aside.
13.	KIWI SALSA
14.	Combine all the ingredients. Season generously and set aside.
15.	TO SERVE
16.	Spoon some slaw in each tortilla, top with slices of the warmed beef then add kiwi salsa and hot sauce as required.