1. Beef short-ribs
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
1. Beef short-ribs
Sprinkle the short-ribs with the salt and set aside for 2 h.
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 chilli flakes. Serve with the lime and pico de gallo on the side.
Restaurant reviewBreddos Tacos