Winter is here and it’s officially barbeque season in the UAE. Gulf News Food spoke to a chef who outlined how to make the perfect beef ribs and even use it to make juicy tacos.
According to head Chef at Famous Dave’s Dubai, Deepak Rana, getting good quality meat and a juicy cut of beef helps with perfecting the flavour of the final dish.
“I usually use only salt and pepper to season the meat to bring out the natural flavour. That’s why getting high quality meat is so important,” he said.
I usually use only salt and pepper to season the meat to bring out the natural flavour. That’s why getting high quality meat is so important
For those who enjoy a little more of an herby and spicy taste to their beef, they can make a basic spice rub and season their meat with that as well, Rana suggested.
For the cuts of the meat, chef Rana suggests good quality brisket and ribs and to ask for "American or Australian beef" when shopping at the butcher.
Whether you are planning a backyard barbeque session or heading to the mountainside or desert for an outdoor meal, Rana said: “Keeping the meat out at room temperature or higher for more than an hour is not a good idea.”
So for those who don’t have a refrigerator close by, only travel short distances with uncooked meat or invest in a cooler.
Once the meat is cooked to perfection, it needs to rest. Rana said: “Let the meat rest for about 5 to 10 minutes before cutting into it so that the juices don’t completely escape from the meat and it remains tender.”
Recipe for Beef ribs
By Chef Deepak Rana, Special to Gulf News
350 gms smoked beef short rib
Salt to taste
Pepper to taste
For the pulled beef tacos
3 deep fried corn tortillas (store bought)
60 gms iceberg lettuce
15 gms grated cheddar cheese
15 gms Pico de gallo
60 gms BBQ sauce (store bought)
8 gms jalapeno
2 gms coriander leaves
Method
Hand rub the short ribs with salt and pepper, making sure it has been well seasoned from all the sides. if you prefer, you can use a spice mix.
After this, the meat is put into a smoker and it is smoked for 6 to 7 hours for a “fall-off-the-bone” texture, this process makes the meat juicier and concentrates the flavours. If you are going to cook this meat during an outdoor barbeque on a grill, roast the meat until it is about 70 per cent cooked and finish it on the grill for 1 hour.
Once the meat is fully cooked, cut into individual rubs using a knife.
Making the shredded beef tacos
If you want to use the beef to make tacos, shred it using a fork.
Plate the hard taco shells; fill the centre with shredded iceberg lettuce followed by shredded beef short ribs and then the pico de gallo. Also known as 'Salsa Fresca', this salad consists of finely chopped tomatoes, white onions, jalapenos and coriander, lime juice and salt to taste. Top the tacos with shredded cheddar cheese.
Drizzle the tacos with store bought barbeque sauce. To garnish, slice jalapenos and chop coriander leaves and sprinkle on top. Your barbeque beef tacos are ready.
Do you have a recipe to share? Write to us at food@gulfnews.com
