BRAISED SHORT RIB TACOS

A short rib will need slow and long cooking to get it to a stage where it can be stripped from the bone or eaten off it with ease. Perfect Sunday afternoon cooking!

Prep:
30 MINUTES
Cook:
3 HOURS
Serves:
6-8

Ingredients

1 Tablespoon olive oil

1.8kg Beef short ribs, cut in half through the bone

1 Tablespoon cumin seeds, coarsely chopped

175g La Morina Chipotle chillies in abodo sauce , coarsely chopped

1 Tablespoon red wine vinegar

2 Garlic cloves, crushed

1 Tablespoon oregano leaves

White corn tortillas or your favourite wrap

CORIANDER AND LIME SAUCE

60ml Olive oil

1 Bunch coriander, plus extra leaves to serve

½ Bunch Italian parsley

1 Garlic clove, finely chopped

1 Green jalapeno chilli, coarsely chopped or more to taste

Juice of 6-8 limes

Salt and Pepper to taste

Method

Heat the oil in a casserole over medium-high heat and brown ribs (5-7 minutes). Add cumin and stir until toasted (1 minute), then add chillies, vinegar, garlic, oregano and 100ml water. Bring to the boil, season, cover and braise over low heat until beef is falling off the bone (3 hours). Uncover and cook until beef starts to caramelize (30 minutes). Keep warm, then pull the meat from the bones to serve

For coriander and lime sauce, process ingredients in a blender until smooth

Heat a frying pan over high heat, add the tortillas one at a time and cook, turning once, until brown (2-4 minutes). Wrap in a tea towel to steam

Serve beef with tortillas and top with cheese, onion, tomato and the remaining coriander or your favourite toppings and with coriander and lime sauce to the side