Braised Beef Tacos, Pickled Fresnos and Sauteed Vegetables as prepared by Doug Katz
Restauranteur Cleveland’s own Doug Katz prepared braised beef tacos using Mild Ghana Supreme Sauce
Douglas Katz's Main Course Micah's Supreme Sauce© Marinated and Braised Beef Tacos with pickled fresno chilis and vegetable sauté Makes 4 servings Slow Cooked Beef Ingredients ~2-5 lbs. boneless chuck short rib (from the beef chuck - ask your butcher) or well marbled beef 1 bottle mild Micah's Supreme Sauce
Directions
1. In a glass baking dish, coat the meat in the sauce and marinate for 24 hours. Wrap well and store in refrigerator.
2. Preheat oven to 250
3. Season the meat with kosher salt and black pepper to taste. Wrap the dish with foil and bake for 3 hours until fork tender (test the tenderness by piercing the meat with a fork. Be careful when opening as steam will escape. The meat should be super tender and the fork should not get stuck).
4. Cool the meat in the braising liquid for 30 minutes. When cool, skim any excess fat and pull the meat into little pieces removing any large pieces of fat. Chill the meat in the liquid until ready to use. You can freeze the meat for up to 3 weeks or store in your refrigerator for up to 5 days.
5. When ready to eat, heat the beef (covered with foil) at 300 degrees for 30 minutes or until hot. Pickled Fresno Chilis Ingredients 16 oz white wine vinegar 12 oz water 2 oz sugar 1 oz kosher salt 1/2 oz pickling spice 2 fresno chilis, destemmed and seeded
Directions
Heat all ingredients in a small sauce pot. Pour liquid over the chili's and steep for 10 minutes. Strain and chill until ready to use.
2 Vegetable Sauté side Ingredients 2 oz olive oil 2 small local zucchini, washed and cut into quarter moon dice 1 small yellow onion, julienne 2 ears local sweet corn, shucked and cut from the cob 1-2 small scallions, washed and sliced kosher salt cayenne pepper and paprika to taste 1 tsp oregano, picked and chopped
Directions
1. Heat the oil in a medium sauté pan until hot (it should ripple and look thin)
2. Add the zucchini and sauté for 2 minutes. Season with kosher salt to taste.
3. Add the yellow onion, and the sweet corn. Sauté for another 3-4 minutes until tender.
4. Finish with scallions, a small pinch of paprika or cayenne to taste, and oregano. Assembling the Beef Tacos Ingredients 12 (3 per serving) corn tortillas 1/4 cup sour cream Pickled fresno chilis to taste
Directions
1. Heat 3 corn tortillas per person over a gas burner or in a dry pan or on a griddle.
2. Place 2 ounces of beef in each taco and top with sour cream and fresno chilis.
3. Garnish (on the side) with a large spoonful of the zucchini and sweet corn sauté.