Ingredients
Rub:
- 3 Tbsp Kosher salt
- 2 Tbsp Black peppercorns, crushed
- 1-1/2 Tbsp Cumin seeds
- 36 ribs or 9 lbs Veal short ribs, cut into 3 rib sections
- Water
- 3 each Carrots, chopped
- 2 each Celery ribs, chopped
- 1 each Onion, chopped
- 1 each Garlic heads, cut crosswise in half
- 1 each Jalapeño pepper, seeded, chopped
- 1/2 cup Brandy
- 1/4 cup Unsalted butter, melted
- 1 cup Fresh chives, chopped
- 3/4 cup Fresh chives, chopped
- 3 cups Firecracker Apple Sauce (recipe follows)
- 24 each Flour tortillas (5-1/4 or 6 inch), warmed
- 3 cups Sour cream
Firecracker Applesauce:
- 6 cups or 2-1/2 lb Granny Smith apples, peeled, chopped
- 1 cup Serrano chilies, seeded, chopped
- 1/4 cup Cider vinegar
- 1 each Bay leaf
- 1 each Whole clove
- 2 Tbsp Dark brown sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Salt
- 2 cups or 12 oz Granny Smith apples, peeled, chopped
Instructions
Rub:
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Combine all Rub ingredients in small bowl. Set aside. Yield: 1/3 cup.
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Trim all visible fat from veal short ribs. Combine ribs, water, carrots, celery, onion, garlic and jalapeño pepper in roasting pan; cover pan tightly with aluminum foil. Braise in 325°F oven 2-1/2 to 3 hours or until veal is fork-tender. Drain ribs; cool slightly.
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Press 1/2 Tbsp rub mixture evenly onto meaty sides of short ribs. Drizzle brandy evenly over ribs. Grill ribs over medium heat 10 to 13 minutes or until crispy; basting with butter and turning halfway through cooking.
Per order: Sprinkle 1 Tbsp chives on each 3-rib portion. Serve with 1/4 cup Firecracker Apple Sauce, 2 tortillas and 1/4 cup sour cream.
Firecracker Applesauce:
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Combine apples, chili, vinegar, bay leaf, clove, sugar, cinnamon and salt in large saucepan.
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Cook mixture over medium heat about 15 minutes, stirring frequently, or until apples are softened and mixture is reduced by one half. Remove from heat.
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Remove bay leaf and clove. Place mixture in food processor or blender; add 2 cups apples. Purée until mixture is smooth.
