Slow cooked beef short rib tacos

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How to make Slow cooked beef short rib tacos

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 3:30
  • Total Time : 3:50

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1.8kg (3-4) beef short ribs, each cut into 2
  • 1 large brown onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4-1/2 teaspoon cayenne pepper, to taste
  • 5 garlic cloves, finely chopped
  • 80g (1/2 cup) pickled jalapeño chillies, plus 2 tablespoons pickling liquid
  • 440g can chopped tomatoes
  • 750ml (3 cups) Massel beef stock
  • 2 x 425g can black beans, rinsed, drained
  • 250g mixed baby tomatoes, chopped
  • 1 cup fresh coriander leaves, coarsely chopped
  • Steamed rice, to serve
  • Tortillas, warmed, to serve
  • Lime wedges, to serve

Method

  • Step 1 Preheat oven to 160C/140C fan forced. Heat the oil in a large shallow ovenproof casserole dish over medium heat. Cook the ribs, turning, for 8-10 minutes or until browned. Transfer to a plate.
  • Step 2 Add the onion, carrot and celery to the dish. Cook, stirring, for 5 minutes or until softened. Add the cumin, allspice, cinnamon and cayenne to taste. Cook, stirring, for 1 minute or until aromatic. Stir in the garlic, 1⁄4 cup jalapeños and the pickling liquid. Add the canned tomato, stock and beans. Bring to the boil. Season. Add the ribs. Bake, covered, for 3 hours or until meat is falling from the bone. Bake, uncovered, for a further 30 minutes or until thickened slightly. Set aside to cool. Shred meat and discard bones. Return meat to dish.
  • Step 3 For the salsa, combine the baby tomato, coriander and remaining jalapeño in a small bowl. Season.
  • Step 4 Serve the beef with steamed rice, tortillas, lime wedges and salsa.

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