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The ingredients needed to prepare Asian beef tacos:
- Prepare Asian braised beef
- Use 5 lb tenderloin chain or chuck roast
- Prepare 1 stick cinnamon
- Provide 1 tbsp 5 spice
- Provide 1/2 cup soy sauce
- Take 1/2 cup brown sugar
- Prepare 1 tbsp korean chile flake
- You need 1/2 cup molasses
- Provide 3 tbsp garlic,minced
- Provide 1 tbsp onion powder
- Get 4 cup pineapple juice
- Get 2 each star anise
- Use 12 cup beef stock
- Get 1/4 cup fish sauce
- Take 1/2 cup hoisin sauce
- Get 1 tbsp seasme oil
- Use 1/4 cup sriracha
- You need Sriracha aioli
- Get 1/3 cup Sriracha
- Take 1 tbsp hot mustard
- You need 2 egg yolks
- Get 16 oz olive oil
- You need 1/2 cup rice vinegar
- Provide 2 tsp salt
- Take 1 tsp pepper
- Get 1 tbsp honey
- Prepare Pickled daikon
- Use 1 daikon root peeled
- Take 1 1/2 cup sugar
- Use 2 cup rice vinegar
- Get 1 cup water
- You need 1 1/2 tbsp kosher salt
- Use 3 cloves
- You need 6 pepper corns
Instructions to make Asian beef tacos:
- Asian beef - preheat oven to 380 - cut beef into large cubes. - add all braising ingredients together in a deep baking dish and cover with foil.
- braise beef in oven for 2 1/2 hours
- Sriracha Aioli - place all aioli ingredients except olive oil in a blender. - blend well for about 2 min
- turn blender on high and slowly pour olive oil into blender this will create an emulsion, forming our aioli. - when finished place in sqeeze bottle and place in cooler
- Diakon pickles - take peeled diakon and slice into rounds at about an 8th of an in. - once sliced place in large mixing bowl and place aside
- combine all other pickling ingredients in a pot and bring to a boil.
- once boiling, pour over sliced diakon and place in cooler for at least an hour
- remove taco meat from oven after 2 1/2 hours peel back foil - by now most of the liquid has evaporated turning into our taco sauce
- using a pair of tongs break up meat. now you should have saucy shredded beef
- plating - i use corn tortillas tossed in the oven for a min. - then place taco meat, pickled daikon, drizzle with sriracha aioli and top with micro cilantro - serve with lime
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