YUCATAN BRAISED BEEF RIBS

SERVES 4-6 PREP 15 MINS COOK 3½ HOURS PER SERVE 3540kj COST $$$$$

2 tbsp olive oil 1.5kg beef short ribs, separated 3 red onions, thinly sliced 1 bunch coriander, stems, roots chopped, keep leaves 4 garlic cloves, crushed 2 tsp dried oregano 2 tbsp smoked paprika 1 tbsp ground cumin 2 tsp Mexican chilli powder 1 litre beef stock 2 cups orange juice 1 cup apple cider vinegar

1⁄ cup aioli 3 1 lime, grated zest, juice corn chips, lime wedges, to serve SLAW ¼ red cabbage, shredded 1 carrot, shredded 1 green apple, cored, shredded 2 tbsp apple cider vinegar

1 In a large flameproof casserole dish, heat oil on medium. Cook beef in 3 batches, 5-6 mins each, until brown. Transfer to a plate.

2 In same dish, saute onion 3 mins until tender. Add coriander stems, garlic and oregano. Cook 1 min, stirring. Mix in paprika, cumin and chilli powder. Cook 1 min.

3 Stir in stock, juice and vinegar. Bring to boil. Return ribs to dish. Cover with a tight lid. Reduce heat to low. Simmer 3 hours until tender.

4 Carefully remove beef from liquid. When cool enough, shred meat and discard bones.

5 Simmer cooking liquid on high 25 minutes until reduced by half. Return shredded beef.

6 SLAW In a bowl, toss all ingredients together.

7 Serve beef with slaw, lime, coriander and corn chips.