This recipe was created for Club House for Chefs by the culinary students of George Brown College in Toronto.
Ingredients
Beer Braised Beef Tacos | Serves 4
- 1 pound (500 grams) Beef chuck
- 4 cups (1 liter) Beef stock
- 11 1/2 oz (341 milliliters) Beer
- 4 tsps (20 milliliters) Club House La Grille ® Brazilian Style BBQ
Pickled Onions | Serves 4
- 1/2 cup (125 milliliters) Cider vinegar
- 1 each Onion, sliced
- 1 tbsps (15 milliliters) Club House ® Peppercorns Pink
Pink Peppercorn Sour Cream | Serves 4
- 4 tbsps (60 milliliters) Sour cream
- 1 tbsp (15 milliliters) Club House ® Peppercorns Pink
Garnish | Serves 4
- 8 each Taco shells
- 2 cups (500 milliliters) Red cabbage, shredded
- 1 cup (250 milliliters) Cheddar cheese, grated
- 2 each Avocado, diced
- 4 each Lime, wedged
- 2 each Radish, sliced
- 1 each Jalapeno, sliced
Procedure
Beer Braised Beef Taco
- Preheat oven to 350°F (180°C). Rub the beef with La Grille Brazilian Style BBQ Seasoning. Sea in oven and deglaze with beer and reduce by half. Add the beef stock and braise in oven at 350°F (180°C) until beef is tender. Remove the beef and shred. Reduce the braising liquid to a glaze and mix into beef.
Pickled Onions
- Boil cider vinegar with half the Club House Pink Peppercorns and pour over the sliced onions to pickle.
Pink Peppercorn Sour Cream
- Mix the remaining Club House Pink Peppercorns and mix into sour cream.
Serving
- In the taco shells arrange the beef and top with pickled onions, pink peppercorn sour cream, sliced radish, jalapenos cabbage and cheddar cheese.
