Boston-Based Celebrity Chef Reveals Recipe for Southeast of the Border Favorite

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Boston, MA-Based, Myers + Chang’s Asian-Braised Short Rib Soft Tacos Recipe Revealed!

Boston, MA-Based, Myers + Chang’s Asian-Braised Short Rib Soft Tacos

Those who haven’t been lucky enough to taste the mix of savory-and-sweet embedded in the Asian-Braised Short Rib Soft Tacos ($13.00) at Myers + Chang, the funky-indie dinner located in Boston’s trendy South End, run by the husband-wife culinary duo of restaurateur Christopher Myers and beloved Celebrity Chef Joanne Chang, you might possibly be missing out on one of the most delightful flavor profiles out there. “I started playing with the idea a few years ago after reading about the Kogi food truck in Los Angeles that was serving up Korean Mexican tacos. It took some time to develop our distinct interpretation and develop the salsa,” said Chang. The hours of R & D paid off resulting in a dish that stays true to the concept yet explores various flavors, textures and is a true original.

Myers + Chang's Asian Tacos
Makes 8 small tacos

2 tablespoons vegetable oil
salt and pepper
1 # short ribs, trimmed and cut into 2 inch medallions
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon honey
1 garlic clove, smashed
1 inch piece of ginger, smashed
2 each star anise
1/4 onion, chopped
1 scallion, sliced
1 tablespoon sesame oil
1/2 Asian pear, chopped
3 cups chicken stock
Sesame-chili salsa (recipe follows)
1/2 cup sliced Chinese cabbage
1/2 Asian pear
8 each corn tortillas
1 lime, cut into 8 pieces
16 large sprigs of cilantro
Sriracha chili sauce

Heat oil in a medium skillet over medium high heat. Season the ribs all over with salt and cracked black pepper. When the oil is hot gently place the short ribs into the skillet and turn the heat down to medium. Sear 3 to 4 minutes on each side until well brown and caramelized.

Transfer the short ribs to a large casserole and place the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock in a bowl and mix well. Pour over the ribs. Bring to a boil, cover casserole tightly and place in a 350* oven for about 2 ½ hours or until tender enough to pierce with a fork.

Allow meat to cool to room temperature. When cool enough to handle, shred the short rib meat with your hands, discarding any fat from the meat. Strain the braising liquid into large bowl and add shredded meat.

To assemble:
Slice the Chinese cabbage and Asian pear into paper-thin strips and season both together with salt and pepper.

Wrap corn tortillas in aluminum foil and place in 350* oven for 5 minutes until warm. When warm, place cabbage and pear on bottom, then add braised meat. Drizzle with Sriracha chili sauce. Add 2 sprigs fresh picked cilantro on meat and finish with the sesame-chili salsa. Garnish with a wedge of lime.

Sesame-chili salsa:
1/2 cup scallions, sliced
1/2 cup chopped cilantro
2 tablespoon sesame seeds
2 tablespoon sesame oil
2 teaspoons chili oil
1 tablespoon soy sauce
2 tablespoons chopped kimchee
juice of 1 lime
salt and pepper

Place all ingredients in a medium bowl and mix to combine. May be stored in refrigerator well covered for up to a day.

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