Beer Braised Beef Tacos
| Ingredients | Quantities |
|---|---|
| Beer Braised Beef Tacos | |
| Beef chuck | 1 lb |
| Club House La Grille Brazilian Style BBQ | 20 g |
| Beef stock | 1 L |
| Beer | 341 mL |
| Pickled Onions | |
| Cider vinegar | 1/2 cup |
| Club House Peppercorns Pink | 1 tbsp |
| Onion, sliced | 1 each |
| Pink Peppercorn Sour Cream | |
| Sour cream | 4 tbsp |
| Club House Peppercorns Pink | 1 tbsp |
| Garnish | |
| Lime, wedged | 4 piece |
| Radish, sliced | 2 each |
| Jalapeno, sliced | 1 each |
| Red cabbage, shredded | 2 cup |
| Cheddar cheese, grated | 1 cup |
| Avocado, diced | 2 piece |
| Taco shells | 8 each |
Instructions
This recipe was created for Club House for Chefs by the culinary students of George Brown College in Toronto.
For the Beer Braised Beef Tacos: 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 degrees Fahrenheit until beef is tender. Remove the beef and shred. Reduce the braising liquid to a glaze and mix into beef.
For the Pickled Onions: Boil cider vinegar with half the Club House Pink Peppercorns and pour over the sliced onions to pickle.
For the Pink Peppercorn Sour Cream: Crush the remaining Club House Pink Peppercorns and mix into sour cream.
For Serving: In the taco shells arrange the beef and top with pickled onions, pink peppercorn sour cream, sliced radish, jalapenos cabbage and cheddar cheese.
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