BRAISED SHORT-RIB TACOS

We’ve topped our tacos with cheese, onion, tomato and coriander, but feel free to play around with toppings.

SERVES 6 PREPARATION: 30 MIN COOKING: 3 HOURS 40 MIN 15ml (1T) olive oil 1,8kg beef short rib, cut in half through the bone (see tip below right) 15ml (1T) cumin seeds, coarsely crushed 30ml (2T) smoked paprika 15ml (1T) red wine vinegar 2 garlic cloves, crushed 15ml (1T) dried oregano 100ml boiling water salt and freshly ground black pepper tortillas CORIANDER AND LIME SAUCE 60ml (¼c) olive oil 30g fresh coriander 1 garlic clove 1 green jalapeño chilli, coarsely chopped juice of 6 limes TO SERVE grated cheese chopped onion chopped tomato chopped coriander 1 Heat olive oil in a casserole dish over mediumhigh heat and brown the ribs (5-7 minutes). Add the cumin seeds and stir until toasted, then add the smoked paprika, vinegar, garlic, oregano and water. Bring to the boil, season with salt and pepper, cover and braise over low heat until the meat falls off the bone, about 3 hours. 2 Uncover and cook until the meat starts to caramelise, about 30 minutes. Once it’s cool enough to handle, pull the meat from the bones, shred and set aside until needed. 3 Coriander sauce Blitz all the ingredients in a blender until smooth. 4 Heat the tortillas in a pan and wrap them in a tea towel to steam. 5 To serve Spoon meat onto a tortilla and top with cheese, onion, tomato and coriander. Drizzle coriander and lime sauce over and serve.