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Categories:
kosher salt brown sugar salt honey black peppercorns coriander seeds cumin seeds bay leaf black peppercorns coriander seeds cider vinegar white onion garlic sugar kosher salt mustard seeds head of Green Cabbage white onion wedges tortillas
Viewed: 31 - Published at: 4 years agoIngredients
- 2/3 cup kosher salt
- 2/3 cup packed dark brown sugar
- 3 teaspoons pink curing salt #1
- 1 tablespoon honey
- 2 pounds boneless short ribs
- 1/4 cup black peppercorns
- 1/4 cup coriander seeds
- 1 teaspoon cumin seeds
- 1 dried bay leaf
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 4 cups cider vinegar
- 1/2 medium white onion, thinly sliced
- 10 garlic cloves, peeled
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 1/2 cup mustard seeds
- 1/4 large head of green cabbage, shredded
- 1/2 medium white onion, minced
- 2 limes, each cut into 6 wedges
- 12 tortillas, flour or corn
Method
- In a 2-quart saucepan, combine 6 cups water with the 2/3 cup salt, brown sugar, curing salt, and honey.
- Bring to a simmer, then immediately remove from the heat, transfer to a bowl, and set into an ice bath to chill.
- Place the short ribs in a 4-quart container with a lid.
- Pour the chilled brine over the meat and transfer to the refrigerator.
- Brine for at least 3 days and up to 1 week.
