02 Jul Porter braised beef short-rib & burnt spring onion crema tacos – Breddos Tacos
A long time
2 kg beef short-ribs
1 onion, finely chopped
1 leek, roughly chopped
7 garlic cloves, finely chopped
70 ml soy sauce
70 ml ketchup
130 g brown sugar
3 star anise
1 tbsp cayenne pepper
2 tbsp chile de árbol powder
4 dried chipotle chillies
5 dried porcini mushrooms
1440 ml can of porter, or other dark beer
1½ tbsp sea salt
2 tbsp olive oil
8 corn tortillas
100 ml burnt spring onion crema
4 tbsp coriander, chopped
2 limes, quartered
4 tbsp pico de gallo
Chilli flakes, to serve
Sprinkle the short-ribs with the salt and set aside for 2h.
In a frying pan, heat 1 tbsp of the oil on a medium heat and add the short ribs. Sear the ribs on all sides and get a deep-brown, caramel colour on them.
When browned, remove from the heat.
In an ovenproof casserole, heat the remaining tbsp of oil on a medium heat and add the onion and leek.
Cook for 5 mins, then add the garlic. After 3 mins, add the soy sauce, ketchup, brown sugar, anise, cayenne pepper, chile de árbol, chipotles, mushrooms and beer.
Cook the mixture for 30 mins, uncovered, on a low heat, then add the short ribs to the pot.
Preheat your oven to 130°C. Once it’s up to temperature, cover the casserole with a lid then transfer to the oven and cook for 6–8 h. The short ribs are ready when you can scoop some meat off them with a tsp.
Remove from the oven and, when cool, take the ribs out and put them on a tray.
Put the casserole back on a medium heat and reduce the sauce for another 20 mins or so – this will be your glaze, so you’re looking for a sauce that will thickly coat the back of a spoon.
When ready to eat, heat a frying pan over a medium heat and add the ribs, rib side down. Using a brush, glaze the ribs with the reduced sauce, then flip them and cook them meat side down for 5 mins. Turn and brush again.
In a dry pan, warm the tortillas. Place two on each plate and cover with a thin layer of the burnt spring onion crema. Pull the meat away from the bone of
each rib using a fork and spoon, and place on the tacos.
Sprinkle the coriander over, followed by some chili flakes. Serve with the lime and pico de gallo on the side.