Mexican-style braised beef short ribs

Name: Mexican-style braised beef short ribs
Cook time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 kg beef short ribs; 2 tbsp olive oil; 1 long green chilli, seeds removed, finely chopped; 3 cloves garlic, finely chopped; large pinch sea salt; freshly ground white pepper; 1 tsp ground cumin; 1/2 tsp ground chilli powder; 1 tsp ground coriander; 1/2 tsp ground all-spice; 400g tinned tomatoes, chopped; 11/2 tbsp pickled jalapeño chillies, chopped; 1 tbsp brown sugar; 1 tbsp red wine vinegar; 600ml chicken stock; juice of 1 fresh lime; 1 bunch coriander, leaves picked and roughly chopped

January 24, 2013

Neil Perry's Mexican-style braised beef short ribs.William Meppem

Time:1-2 hoursServes:4

A robust Mexican-inspired dish that makes a rollicking base for a DIY feast.

Ingredients

1 kg beef short ribs
2 tbsp olive oil
1 long green chilli, seeds removed, finely chopped
3 cloves garlic, finely chopped
large pinch sea salt
freshly ground white pepper
1 tsp ground cumin
1/2 tsp ground chilli powder
1 tsp ground coriander
1/2 tsp ground all-spice
400g tinned tomatoes, chopped
11/2 tbsp pickled jalapeño chillies, chopped
1 tbsp brown sugar
1 tbsp red wine vinegar
600ml chicken stock
juice of 1 fresh lime
1 bunch coriander, leaves picked and roughly chopped

Method

PLACE THE RIBS in a heavy-based saucepan, cover with cold water and bring to the boil. Strain, return back to saucepan and cover again with fresh water. Bring to the boil and simmer for 1 hour. Turn off the heat and allow the ribs to cool in the water. Drain, place in a bowl, and set aside.
PREHEAT THE OVEN to 180°C.
HEAT THE OLIVE OIL in a wide, heavy-based saucepan and sauté the green chilli, garlic, salt, pepper, cumin, chilli powder, ground coriander and all-spice for about 1 minute, or until fragrant. Add the tomatoes, jalapeños, brown sugar, red wine vinegar and chicken stock and bring to a simmer. Pour this mixture over the ribs, toss to coat, and place on a lined baking tray. Pour over any remaining marinade.
ROAST THE RIBS for about 1 3/4 hours, stirring occasionally, or until the meat is golden and falling from the bones. Drain off excess fat. Gently stir through the lime juice, garnish with coriander, and serve.