Short Rib Tacos with Orange BBQ Sauce and Spicy Orange Cucumber Salsa

Ingredients:

For The Braise:
3 Pounds Organic, Grassfed Beef Short Ribs
2 Limes, Juiced
1 Teaspoon Cayenne Pepper
2 Cups Organic Beef Stock
1 Cup IEBC Victoria Strong Ale*
1 Medium Sliced Onion
5 Cloves Garlic, Roughly Chopped
1 Cup Water
1 Serrano Pepper, Finely Diced
1 Teaspoon Finely Diced Fresh Ginger
¼ Cup Firmly Packed Brown Sugar
1 Tablespoon Salt
½ Teaspoon Freshly Cracked Black Pepper
Zest of 1 Orange
Juice of 1 Orange

Orange BBQ Sauce:
1 Cup Beef Stock
1 Cup IEBC Victoria Strong Ale*
1 Cup Ketchup
¼ Cup Apple Cider Vinegar
2 Tablespoons Worcestershire Sauce
2 Cloves Chopped Garlic
1 Teaspoon Finely Diced Fresh Ginger
3 Tablespoons Molasses
¼ Teaspoon Salt
1 Tablespoon Finely Diced Onion
1 teaspoon Orange Zest
¼ Cup Fresh Squeezed Organic Orange Juice (about 1 orange)

For the Salsa:
1 ½ Cups Peeled, Diced Organic Cucumber
1 Cup Diced Fresh Organic Orange
¼ Cup Finely Diced Red Onion
¼ Cup Sliced Scallions
1 Serrano Pepper, Finely Diced
1 Tablespoon IEBC Victoria Strong Ale*
Juice of 1 Lime
½ Teaspoon Salt

Instructions:

For The Braise:
Place the short ribs in a bowl or large freezer bag, and add lime juice and cayenne pepper. Let marinate in refrigerator for 3 hours.

After the three hours, set your slow cooker to high. For the braise, combine beef stock , beer, water, onion, garlic, serrano pepper, ginger, brown sugar, salt, pepper, and orange juice and zest in a medium sized pot, and heat on high until the mixture simmers.

Heat a cast iron skillet on high, and add Olive Oil. Sear the meat on both sides, about two minutes per side. Work in batches, moving the seared pieces to a plate, and repeat until all pieces are seared. Add braising liquid and meat to the slow cooker, and cook for 4 hours. Remove the meat from the liquid, and pull apart with two forks.

For the BBQ sauce:
Combine the beef stock and beer to a small pot, and bring to a boil. Once boiling, reduce the heat to medium and simmer for 30 minutes until the mixture is reduced to ½ cup.

Add the reduction, and the remaining BBQ sauce ingredients to a blender, and blend until smooth. Transfer to a container and refrigerate until ready to use.

For the Salsa:
Combine all ingredients, mix well, cover, and refrigerate.

Build The Tacos:
Add about ¾ cup of the BBQ sauce to the meat, and mix well. Reheat the meat in a pot over medium heat if necessary.

Warm up some corn tortillas in a skillet lightly sprayed with olive oil, add the meat, salsa and BBQ sauce. Serve with lime wedges, extra salsa and BBQ.

From thedevilwearsparsley.com