Public Recipe

Tacos de Costilla Braseada con Salsa Verde de Anchoas

Name: Tacos de Costilla Braseada con Salsa Verde de Anchoas
Cuisine: Italian-Korean-Mexican Fusion
Ingredients: 8 beef short ribs; 0.25 cup all-purpose flour; 1 cup dry red wine; 2.5 cup low-sodium beef broth; 60 g flat-leaf parsley; 5 anchovy fillets in olive oil; 1 tbsp capers; 80 ml extra virgin olive oil; 120 g white onion; 30 g cilantro; 12 whole corn tortillas; 20 ml lime juice

Italian-Korean-Mexican Fusion

Ingredients

8 unit beef short ribs (main protein)
0.25 cup all-purpose flour (thickener)
1 cup dry red wine (deglazing liquid)
2.5 cup low-sodium beef broth (braising liquid)
60 g flat-leaf parsley (sauce base)
5 unit anchovy fillets in olive oil (umami booster)
1 tbsp capers (acidic pop)
80 ml extra virgin olive oil (emulsifier)
120 g white onion (relish base)
30 g cilantro (herb garnish)
12 whole corn tortillas (vessel)
20 ml lime juice (acid)

Mise en Place

0/4

Process

Notes

This dish replaces the traditional Korean marinade with a deep American braise, using the Italian Salsa Verde to provide the 'zing' usually found in Mexican salsas.

Amanah Compilation

Structural completeness: 95%

Lineage

This recipe comes from

Merged fromBraised Short Ribs@orgoca
Merged fromItalian Salsa Verde (anchovy-Forward)@orgoca