Slow cooker short ribs braised in Irish Stout for a St. Paddy’s day taco. Topped with beer braised cabbage, these tacos are for the win.
For the short ribs:
- 2 lb boneless short ribs
- 2 tablespoons all purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 2 tablespoons balsamic vinegar
- 2 cloves minced garlic
- 1 small onion thinly sliced
- 14 oz can Guinness or other Irish Stout
For the cabbage:
- 1 small head green cabbage
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Guinness or other Irish Stout
For the tacos:
- corn or flour tortillas
- sour cream
- parsley or chives for garnish (optional)
- Place the short ribs in a large ziplock baggie with kosher salt and pepper. Shake well until meat is thoroughly and evenly coated.
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. When the skillet is hot, add ribs and brown, without turning, 2-3 minutes per side.
- Transfer ribs to a slow cooker. Add sliced onion and bay leaf to the pot.
- In a small bowl, combine tomato paste, brown sugar, balsamic vinegar, and garlic. Pour the tomato mixture along with the beer over the ribs and onions. Cover and cook on low for 8-10 hours.
- An hour before the ribs are done cooking, prepare cabbage.
- Heat remaining 2 tablespoons olive oil in a skillet or cast iron over medium heat. Add cabbage and sauté 3-5 minutes. Turn heat up to medium high, add beer and simmer 15-20 minutes until beer is evaporated and cabbage is soft and starting to brown.
- To serve tacos, shred short ribs (they should fall apart!) and place desired amount in tortilla. Top with some braised cabbage and a dollop of sour cream. Garnish with chives or parsley if desired.
- Serving Size: 2 tacos each