Succulent, fall-off-the-bone beef short ribs, in a barbecue sauce, enjoyed taco style
Course: Dinner, Lunch, Main Course
Keyword: beef short rib tacos, short rib tacos, short ribs
1.8kgbeef short ribs
1tablespoonsweet paprika(note 1)
1tablespoondried oregano(note 1)
1tablespoonbrown sugar(note 1)
½tablespoonCajun seasoning(note 1)
1teaspoonmexican chilli powder
2tablespoonsWorcestershire sauce(note 1)
Quick Red Onion Pickle
1/2cupapple cider vinegar
1tablespoonbeetroot brine(optional) (note 1)
1/3cupof coriander leaves
Freshly ground pepper
1 ½limes chopped into wedges
2red chillis, sliced finely
18small corn tortillas
Radish, sliced finely
Mix together all the sauce ingredients (except the cornflour). Pour it over the short ribs, then put the ribs into a slow cooker and cook on low for 7 hours.
1 hour before serving prepare your sides
Quick Red Onion Pickle Add the vinegar, sugar, salt, beetroot brine and mustard to a jar, screw on the lid and shake well. Add the onion and give it a good mix. Leave for about an hour before using.
Guacamole Remove the flesh from the avocados and roughly chop. Place them in a mortar and use a pestle to crush just some of it, so you are left with a chunky mix. Add a squeeze of lime and the coriander and pepper to taste.
For the meat
When the ribs are ready, remove them from the slow cooker and use two forks to pull the meat into rough chunks.
Skim the fat off the top of the sauce in the slow cooker, and discard. Heat the remaining sauce in a saucepan and simmer. If it needs thickening, mix the cornflour with 1 teaspoon of water and add to the sauce while stirring. As soon as it thickens, add the beef and mix it all together.
You can either heat the tortillas in the microwave or oven, or you can gently toast them in a frypan. I like this method because they become a little crispier around the edges and you’ll get some little patches that brown which gives a nice flavour.
Serve the whole lot on a large platter and get everyone to dig in.