I should've known better than to cook two short ribs for myself a few nights ago, but alas... we're in the wonderful world of leftovers! This was actually a great re-purpose of the short ribs since we just grilled them a few days ago. By slowly heating them in some stock, you'll get the best of both worlds - the great sear we got on the outside and more of the texture of a braise.
Short Rib Lettuce Cups
- 1 leftover short rib
- 1 c. beef stock
- 1/6 onion, diced
- 3 mushrooms, finely diced
- 1 clove garlic, minced
- 1 scallion, chopped
- handful of cilantro, chopped
- 5-6 lettuce leaves (Bibb or Iceberg work well)
- 1 T. soy sauce
- 1 T. agave
- 1 T. rice wine vinegar
- 1 tsp. Sriracha
- blended oil
- 1 T. sesame seeds
Put the short rib and stock in a covered pot. Let it simmer for 35-40 minutes.
Remove the short rib and shred the meat.
Heat 1 T. of oil in a pan. Add the mushrooms and onions. Let them saute for 3-4 minutes, then add in the garlic and season LIGHTLY with salt. Add in the short rib meat and a splash of the beef stock and cook another 3-4 minutes.
Combine the soy, agave, rice wine vinegar, and Sriracha in a bowl. Add it to the meat mixture and stir to incorporate.
Stir in the majority of the cilantro, stir again, and pour it into a bowl. Garnish with the remaining cilantro, scallion and sesame seeds. Serve alongside the lettuce cups.