Mexican-style braised short ribs
Barbecued corn and creamy guac are a necessary addition to this dish.
Ingredients
- 2.5kg beef short ribs
- 2 tbs extra virgin olive oil
- 1 red onion, finely chopped
- 1 long green chilli, seeds removed, finely chopped
- 3 garlic cloves, crushed
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground white pepper
- 1/2 tsp ground chilli powder
- 1/2 tsp ground allspice
- 1/2 bunch coriander, roughly chopped, plus extra sprigs to serve
- 400g can crushed tomatoes
- 1 1/2 tbs pickled jalapeño chillies, chopped
- 2 tbs brown sugar
- 2 tbs red wine vinegar
- 3 cups (750ml) chicken stock
- Juice of 1 lime
To serve
- Creamy polenta
- Barbecued corn
- Smashed avocado
Method
1.Place ribs in a heavy-based saucepan, cover with cold water and bring to the boil over high heat. Strain, then return ribs to pan and cover once more with fresh water. Bring to the boil and simmer, skimming off any impurities that come to the surface, for 1 hour. Remove from heat and allow ribs to cool in water at room temperature. Once cooled, drain and place in a bowl. Set aside.
2.Preheat oven to 180°C. Meanwhile, heat oil in a wide, heavy-based saucepan over high heat. Add onion, chilli, garlic, 1 tsp sea salt, white pepper, cumin, ground coriander, chilli powder, allspice and chopped coriander, and cook, stirring, for 1 minute or until fragrant. Add tomatoes, jalapeño, sugar, vinegar and chicken stock. Season to taste. Bring to the boil, reduce heat to medium and simmer for 6-8 minutes for flavours to develop. Place ribs in a large roasting pan, season, then pour sauce over the ribs. Turn to coat.
3.Roast ribs, basting occasionally, for 2 hours or until meat is tender and falling off the bone. Transfer ribs to a serving platter and spoon over sauce from pan. Scatter with extra coriander sprigs and drizzle with lime juice. Serve with polenta, corn and avocado.