Name: "Chicago Beef" Birria Tacos
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M1DT2H15M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons vegetable oil; 3 pounds boneless beef short ribs, trimmed and cut into large chunks; Kosher salt; 1 teaspoon freshly ground black pepper; One 12-ounce jar pepperoncini; 2 cups beef broth; 2 teaspoons garlic powder; 2 teaspoons ground mustard; 2 teaspoons oregano; 2 teaspoons dried thyme; 1 teaspoon smoked paprika; 1 teaspoon crushed red pepper flakes; 1 teaspoon celery salt; 1 teaspoon ground fennel seed; 6 cloves garlic, minced; 2 bay leaves; 1 onion, sliced thin; 1 dozen corn tortillas; 1 pound provolone, shredded; Giardiniera, recipe follows; 1/2 cup chopped fresh parsley; Horseradish Sauce, recipe follows; 2 carrots, sliced; 2 stalks celery, sliced; 1 small head cauliflower, cut into small florets; 1 red bell pepper, seeded and sliced; 1 yellow bell pepper, seeded and sliced; 4 cloves garlic, crushed; 1 small onion, sliced; 1 cup white vinegar

Directions

For the "Chicago Beef" birria: In a pressure cooker, heat the vegetable oil over medium-high heat. Sprinkle the beef on all sides with salt and pepper. Add the beef to the pressure cooker and cook until browned on all sides, about 5 minutes.
Add the pepperoncini, beef broth, garlic powder, ground mustard, oregano, thyme, smoked paprika, red pepper flakes, celery salt, fennel seed, garlic, bay leaves and onion. Stir to combine.
Secure the lid of the pressure cooker and cook on high pressure for 45 minutes.
Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
Using a slotted spoon, remove the beef from the pressure cooker and shred it with two forks.
Reduce the remaining braising liquid over medium heat.
For the tacos: Dip the corn tortillas into the beef broth, then fill with the beef and shredded cheese. Place in a skillet over medium heat until crispy and slightly toasted.
Add a spoonful of Giardiniera, chopped parsley and a drizzle of Horseradish Sauce.
Serve the tacos with a side of warm jus for dipping.

Giardiniera:

In a large bowl, combine the carrots, celery, cauliflower, red and yellow bell peppers, garlic and onion.
In a small saucepan, combine the white vinegar, salt, sugar, oregano, red pepper flakes, black pepper and 1 cup water. Bring to a boil and stir until the sugar and salt are dissolved.
Pour the vinegar mixture over the vegetables and stir to combine.
Transfer the mixture to a quart-sized jar and press down with a spoon to pack the vegetables.
Cover the jar tightly with a lid and refrigerate for at least 24 hours before serving.

Horseradish Sauce:

In a small mixing bowl, whisk together the sour cream, mayonnaise, horseradish, Dijon mustard, vinegar, salt and pepper until well combined.
Taste the sauce and adjust the seasonings as needed, adding more horseradish for a spicier flavor or more sour cream for a milder flavor.
Cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
Stir the sauce again before serving.