Chicago Beef Birria Tacos

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
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup sour cream, or more as needed
• 1/2 cup mayonnaise
• 1/4 cup prepared horseradish, or more as needed
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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