Beef Taco – zure rucola room – Gin-Tsukemono radijsjes

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.

  • Beef Taco
  • Beef taco
Beef Taco with sour arugola cream
Prep Time
20 mins
Cook Time
2 hrs
Pickling and salting
12 hrs
Total Time
2 hrs 20 mins
 
Taco Tuesday… yeah right. I eat Taco’s when I feel like, and that’s quite often. It’s a fun way to experiment with tastes and textures. These beef taco’s might look complex, but to be honest they are quite easy to make and don’t take a lot of work. Enjoy!
Course: Appetizer, Main Course
Cuisine: asian, Mexican
Keyword: arugola, Beef, beef taco, Coldsmoked, Gin, Grilled, kamado recipes, radishes, reverse seared, sour cream, Taco, Traeger, Tsukemono
Servings: 4 people
Ingredients
  • Corn Tortilla
Gin Tsukemono Radishes
  • 50 ml gin Preferably infused with basil and lemon
  • 50 ml rice vinegar
  • 20 gr. sugar
  • 8 thinly sliced radishes
Easy pickled red onions
  • 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
Smoked Cote a l'os
  • 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.
Sour arugola cream
  • 2 Tbsp sour cream
  • 40 gr Arugola
  • salt and pepper at taste
Easy Guacamole
  • 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
Instructions
One day ahead: easy pickled red onion
  1. 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.

  2. 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.

Smoked Cote a l'os reverse seared.
  1. Optional (one day ahead): Rub the meat with a royal amount of salt and spices. Put in the fridge uncovered overnight.

  2. 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.

  3. 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.

  4. Remove the most of the spices and salt and pat the meat dry.

  5. Pour some oil or preferably animal fat on the Cote a l'os and sear it on both sides for a Maillard madness crust.

For the quick gin tsukemono radishes
  1. Mix the Gin, rice vinegar and sugar and add the thinly sliced radishes. Put aside for an hour while preparing the steak.

For the sour arugola cream
  1. 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.

  2. Bring to taste with salt and pepper.

For the Guacamole
  1. 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).

Heat the Tortilla in a pan and add some of the Guacamole on top. Cut thin strips out of your steak and put them on top. Drizzle with the sour Arugola cream and garnish with easy pickled red onion and gin tsukemono radishes. Have a nice meal!

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