Create delicious rich braised beef short rib tacos at home with this recipes by Mrs Ball’s.
8 dried chillies, stemmed and seeded
3 dried chipotle chillies, stemmed and seeded
1.5 kg boneless beef short ribs
1 large yellow onion, diced
2 cloves garlic, minced
330 ml beer (Black Label)
2 tsp. ground cumin
1 tsp. freshly ground black pepper
1.5 tbsp. dried oregano
1.5 tbsp. salt
1/2 cup or more chicken stock
4 tbsp. Mrs Ball’s Light Chutney
Preheat oven to 176 degrees Celsius. In a heavy skillet over medium heat, toast dried chillies until fragrant but not blackened. Heat 2 tablespoons of oil in a heavy pot; when oil is hot sear short ribs. Make sure not to over crowd the pot. Sear about 3 minutes per side or until golden brown, transfer to hotel pan. Add onion to the same pot over medium heat and cook, siring for about 5 minutes, add garlic and sauté, and do not brown. Pour in beer, toasted chillies; simmer on low for 10 minutes. Transfer to a blender and add cumin, pepper, oregano, salt and chicken stock, and purée until smooth – add more stock if need be. Pour mixture over seared short ribs, making sure liquid is halfway up meat; seal with foil and braise for 3 to 4 hours or until for tender. Shred beef and add in Mrs Ball’s into braising liquid. Combine meat and braising liquid. Make sure every hour that meat has enough braising liquid. Once beef is finished cooking, season braising liquid. Serve on a taco with pickled red onion, thinly sliced red radish and fresh coriander.
Source and Image: Mrs Ball’s