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Braised Short Rib Taco


Heat the oven to 150c

1. Heat the oil in a medium sized casserole pot. Season the meat with salt and pepper. Brown the ribs until they are golden brown on all sides. Remove to a plate.
2. Reduce the heat and add the onions and garlic. Sauté until they are soft, add the cumin, oregano, the chipotle paste and the jalapenos, cook for a couple of minutes. Pour in the beer and simmer uncovered for 5 minutes. Blitz with a hand blender till fairly smooth. 
3. Return the meat to the pot. The liquid should cover the meat, if it doesn’t add the water. 
Cover and bake in the oven 150c  for 3-4 hours or until the meat is tender. 
4. Shred the meat, adjust the seasonings. Serve with the shredded cabbage, salsa and avocado on the warmed tortilla.