BEEF SHORT RIB
TORTILLAS WITH CORN SALSA
2 tbsp (30 ml) oil for frying
1 onion, roughly chopped
6 garlic cloves, crushed
2 celery sticks, roughly chopped
2 carrots, roughly chopped
1 tbsp (15 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ground paprika
2 tomatoes, grated
1 tbsp (15 ml) honey or brown sugar
1 kg beef short rib
2 cups (500 ml) beef stock
6 warmed tortillas for serving
1 handful lettuce, shredded, for serving
Fresh coriander, chopped, for serving
Salsa
2 chargrilled mielies, kernels cut off
1 tomato, deseeded and diced
½ small onion, finely chopped
1 x 410 g can red kidney beans, drained and rinsed
Juice (30 ml) of ½ lemon
1 avocado, cubed (optional)
Salt and milled pepper
Serves 6
Preheat the oven to 180 °C. Heat the oil in an ovenproof pot and fry the onion, garlic, celery and carrots. Add the coriander, cumin and paprika and fry for 2 minutes, until fragrant. Add the tomato, honey or brown sugar, beef and stock. Cover with foil and cook for 1½ hours in the oven. Remove the foil and cook for another 25-30 minutes. Shred the beef finely using two forks. Remove the bones. Toss the salsa ingredients in a bowl. Serve the shredded beef mixture with the tortillas, lettuce, salsa and fresh coriander.