Beef Taco – zure rucola room – Gin-Tsukemono radijsjes
You know you got the best wife when she comes home with a nice piece of beef and asks you to make a delightful Beef Taco out of it. As obedient as I am I kick started my Traeger and smoked the steak to reverse sear it in the end. Combined with freshly made Guacamole, pickled red onions and Gin Tsukemono marinated radishes. To finish it of a refreshing Sour Arugola cream bringing a refreshing taste and a nice colour to these colorful tacos. Made from real corn flour tortilla’s they were a real feast. And now time to play another board game with the kids. #lovethoseholidays.
- Corn Tortilla
- 50 ml gin Preferably infused with basil and lemon
- 50 ml rice vinegar
- 20 gr. sugar
- 8 thinly sliced radishes
- 1 red onion
- 1 tsp cumin seeds
- 1 tsp anise seeds
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 dl cider vinegar
- 1-2 Tbsp honey depending on your taste
- 1 kg Cote a l'os In this recipe Blonde d'Aquitaine
- Salt at taste may be royal
- Equal parts Oregano, parsley and cilantro to rub at taste.
- 2 Tbsp sour cream
- 40 gr Arugola
- salt and pepper at taste
- 1 avocado
- salt and pepper at taste
- lime juice at taste
- 1 pinch S&B Nanami Togarishi can be replaced by a fresh hot pepper
Take a dry sauce pan and bake the spices for about 2 minutes to release their fragrants. Quench with cider vinegar and bring to taste with honey, salt and pepper.
Thinly slice the onions and add them to a weck jar. Pour over the vinegar. Make sure the onions are covered. When needed add some more water. Close the jar and put aside overnight at room temperature.
Optional (one day ahead): Rub the meat with a royal amount of salt and spices. Put in the fridge uncovered overnight.
Pat the meat dry and smoke at low temperature (75°C-100°C) using oak wood on an indirect heat source until you reach a core temperature of 48°C.
Put a cast iron pan on the BBQ while raising it's temperature. Let the Cote a l'os rest while you heat up the pan (min. 10 minutes) on a blazing hot fire.
Remove the most of the spices and salt and pat the meat dry.
Pour some oil or preferably animal fat on the Cote a l'os and sear it on both sides for a Maillard madness crust.
Mix the Gin, rice vinegar and sugar and add the thinly sliced radishes. Put aside for an hour while preparing the steak.
Add the sour cream to a blender with the Arugola. It's possible you can't add all of the arugola at once. Then you'll need to blend the sour cream in a couple of steps.
Bring to taste with salt and pepper.
Mash the avocado with a fork and bring to taste with salt, pepper and lime juice. For some extra heat you can add the S&B Nanami Togarashi (or a freshly cut hot pepper if you can't find it).