BEEF SHORT RIB KIMCHI TACO - Cuisine Magazine - From New Zealand to the World

Name: BEEF SHORT RIB KIMCHI TACO - Cuisine Magazine - From New Zealand to the World
Ingredients: 3 litres water; 6cm piece ginger, sliced; 4 cloves garlic; 1 onion, cut into chunks; 4 spring onions, cut into 5cm pieces 2 red chillis (fresh or dried); 3 strips dried orange; 3 star anise; 1 cinnamon quill; ½ cup brown sugar; ½ cup light soy sauce; ½ cup soy sauce; ½ cup shaoxing wine; 1.5-2kg beef short ribs; 2 cups kimchi, with juices, roughly chopped; 1 nashi, cut into quarters, cored then julienned; 2 spring onions, sliced; KIWI SALSA; 2 kiwi fruit green or yellow, peeled and diced; 1 spring onion, finely sliced; 2 tablespoons finely chopped coriander leaves; juice of 1 lime (approx 1 tablespoon) drizzle of olive oil; 1 red chilli, finely chopped; Soft tortillas; 2 tablespoons toasted sesame seeds; Favourite hot sauce (I used Alderman’s kawakawa salsa verde and a sriracha sauce)

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Ingredients

3 litres water
6cm piece ginger, sliced
4 cloves garlic
1 onion, cut into chunks
4 spring onions, cut into 5cm pieces 2 red chillis (fresh or dried)
3 strips dried orange
3 star anise
1 cinnamon quill
½ cup brown sugar
½ cup light soy sauce
½ cup soy sauce
½ cup shaoxing wine
1.5-2kg beef short ribs
2 cups kimchi, with juices, roughly chopped
1 nashi, cut into quarters, cored then julienned
2 spring onions, sliced
KIWI SALSA
2 kiwi fruit green or yellow, peeled and diced
1 spring onion, finely sliced
2 tablespoons finely chopped coriander leaves
juice of 1 lime (approx 1 tablespoon) drizzle of olive oil
1 red chilli, finely chopped
Soft tortillas
2 tablespoons toasted sesame seeds
Favourite hot sauce (I used Alderman’s kawakawa salsa verde and a sriracha sauce)