Short Rib Vindaloo Taco Recipe

vindaloo tacos — SHORT RIB VINDALOO TACOS

with pickled onion

prep

15 Min

cook

3 Hr

feeds

4

These homemade short rib tacos will put your local restaurant to shame. Up your game and create a heavenly eating experience at home.

Ingredients

Pickled Red Onion

2 red onions

2 tablespoons pickling spice

50-50 rice vinegar and apple cider vinegar, enough to submerge the onions in a container.

4 tablespoons cup sugar

3 tablespoons salt

All Ingredients

2.5 pounds boneless short rib

1 tablespoon balsamic vinegar

½ cup rice vinegar

4 onions, cut into 1 inch cubes

1.5 tablespoons tamarind paste rehydrated in 2 cups of warm water

12 cloves of garlic

1 inch of peeled ginger sliced thin

Fire roasted tomatoes, 2x 14.5 oz can

1 seeded jalapeno, sliced thin

½ cup brown sugar

2 tablespoons salt

1 Tbs. mustard powder

1 ¼ tablespoons smoked paprika

1 ½ tablespoons cardamom

1 teaspoon black pepper

½ teaspoon clove

1 teaspoon coriander

1 teaspoon turmeric

1 teaspoon cinnamon

½ teaspoon curry powder

4 bay leaves

2 cups of water

Instructions

Pickled Red Onion

Step 1

Clean and slice the onions, about ¼ inch thick.

Step 2

Place them in a deep container or sealable tupperware. Add all remaining ingredients. Be sure the onions are as submerged as possible considering they float. Allow them to sit in the brine for at least 6 hours before using.

Short Rib Tacos

Step 1

Cut the short ribs into roughly 2 inches by 2 inches chunks.

Step 2

Add all ingredients except the ribs into a large bowl and mix thoroughly.

Step 3

Once mixed add in the rib chunks you just cut. Transfer everything into a dutch oven braising with a tight fitting lid.

Step 4

Braise in the pellet grill at 300ºF heat for roughly 2.5-3 hours until the beef is soft and shreddable with a spoon.

Serve

Shred, place on a tortilla, top with Red Pickled Onion.
Try this beef over a basmati or jasmine rice with naan bread, or for taco night like shown here. Traditionally this dish is served with with tortillas/naan/flatbread for a more Mediterranean feel. We served this Short Rib Vindaloo with pickled red onion, green onions, and avocado slices for a fresh dinner option.