Name: Slow-cooked beef short rib tacos
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 1
Cuisine: mexican
Ingredients: 18.20 gm 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; 10.00 gm ground cumin; 1/2 tsp ground allspice; 1.25 gm ground cinnamon; 1/4-1/2 tsp cayenne pepper, to taste; 5 garlic cloves, finely chopped; 80g (1/2 cup) pickled jalapeño chillies, plus 2 tbsp pickling liquid; 440g can chopped tomatoes; 750ml (3 cups) beef stock; 2 x 425g can black beans, rinsed, drained; 250g mixed baby tomatoes, chopped; 250.00 ml fresh coriander leaves, coarsely chopped; Steamed rice, to serve; Tortillas, warmed, to serve; Lime wedges, to serve

Slow-cooked beef short rib tacos

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Prep Time:
20 minutes

Cook Time:
210 minutes

Total Time:
230 minutes

Slow roast beef ribs with fragrant spices and black beans until tender, shred, and stuff into tortillas with zesty jalapeño salsa.

Ingredients:

18.20 gm 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
10.00 gm ground cumin
1/2 tsp ground allspice
1.25 gm ground cinnamon
1/4-1/2 tsp cayenne pepper, to taste
5 garlic cloves, finely chopped
80g (1/2 cup) pickled jalapeño chillies, plus 2 tbsp pickling liquid
440g can chopped tomatoes
750ml (3 cups) beef stock
2 x 425g can black beans, rinsed, drained
250g mixed baby tomatoes, chopped
250.00 ml fresh coriander leaves, coarsely chopped
Steamed rice, to serve
Tortillas, warmed, to serve
Lime wedges, to serve

Instructions:

Preheat the oven to 160C/140C fan forced. Heat oil in a large ovenproof casserole dish over medium heat. Cook the ribs, turning occasionally, until browned for 8-10 minutes. Transfer the ribs to a plate.
Sauté onion, carrot, and celery until softened. Sprinkle with cumin, allspice, cinnamon, and cayenne. Cook until aromatic. Stir in garlic, 1/4 cup jalapeños, and pickling liquid. Add canned tomato, stock, and beans. Bring to a boil, season, add ribs. Bake covered for 3 hours until meat is tender. Uncover, bake 30 minutes until thickened. Cool, shred meat, discard bones, return to dish.
Make a flavorful salsa by mixing together the baby tomatoes, cilantro, and leftover jalapeño in a small bowl. Season to taste.
Plate the beef alongside fluffy steamed rice, warm tortillas, tangy lime wedges, and zesty salsa.

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