MEXICAN BEEF SHORT RIBS

SERVES 4-6 PREP 20 MINS COOK 1 HOUR 45 MINS 2 tbsp olive oil 2 long green chillies, seeded, finely chopped 3 garlic cloves, finely chopped 1 tsp each ground cumin and coriander ½ tsp ground allspice 1kg beef short ribs on the bone, cut into sections 3 cups chicken stock 400g can diced tomatoes 1 tbsp brown sugar 1 tbsp red-wine vinegar 1 tbsp lime juice, plus wedges to serve SALAD ¼ head cabbage, finely sliced 1 bunch baby radishes, thinly sliced ½ cup small coriander sprigs 2 tbsp lime juice

1 In a large heavy-based saucepan, heat oil on medium. Cook chilli, garlic and spices 1 min until fragrant.

2 Add ribs, stock and tomatoes. Bring to a simmer. Reduce heat to low. Simmer, covered, 1 hour.

3 Preheat oven to 180°C. Using tongs, transfer ribs to a large baking dish.

4 Add sugar and vinegar to tomato mixture. Bring to boil on high and cook 10-15 mins until reduced by two-thirds. Pour sauce over ribs.

5 Bake 25-30 mins, turning halfway, until meat is very tender and lightly caramelised. Drain off any excess fat.

6 SALAD In a salad bowl, combine all ingredients. Season to taste. Chill until ready to serve.

7 Separate meat from the bones and return to sauce. Stir through juice. Serve with salad and lime wedges.