Beef short rib birria tacos with black beans and chipotle jus
- ⏱ 5 hours 20 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
Slow-cooked beef short ribs are served with black beans, chipotle jus, tortillas, coriander and lime.
Adapted from Great British Chefs.
This recipe, inside the app
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Beef short rib birr...
0/0
COOK 1COOK 2
1Chop the onion
Finely chop the onion
Finely chop the garlic cloves
2Chop the leek
3Plate and serve
+ 20 more steps in the app
Beef short rib birr...
0/0
COOK 2COOK 1
1Chop the onion
2Chop the leek
Roughly chop the leek
Cover the short ribs in salt and set aside
3Plate and serve
+ 20 more steps in the app
Ingredients
- 2 kg beef short ribs
- 1 onion (finely chopped)
- 1 leek (roughly chopped)
- 7 garlic cloves (finely chopped)
- 70 ml soy sauce
- 70 ml ketchup
- 130 g brown sugar
- 1 tbsp cayenne pepper
- 3 star anise
- 4 dried chipotle chillies
- 5 dried porcini mushrooms
- 440 ml porter
- 1 1/2 tbsp salt for the short ribs
- 2 tbsp oil
- 1 tin black beans (drained)
- 1 sprig marjoram
- 300 ml chicken stock
- 1 tsp salt for the beans
- sesame seeds, to taste
- 1 bunch coriander
- 3 limes (quartered)
- 16 corn tortillas
The full plan
Split between two cooks — each step says who's on it.
1. Chop the onion COOK 2
- Finely chop the onion
- Finely chop the garlic cloves
2. Chop the leek COOK 1
- Roughly chop the leek
- Cover the short ribs in salt and set aside
3. Sear the ribs COOK 1
- In a frying pan, heat 1 tablespoon of oil or lard over a medium heat and, when hot, add the short ribs
- Sear the ribs on all sides to obtain a deeply caramelised surface
4. Build the sauce COOK 2
- In an ovenproof casserole dish, heat another tablespoon of oil or lard
- Once hot, add the onions and leeks and cook down for 5 minutes
- Add the garlic and cook for 3–4 minutes
- Add the soy sauce, ketchup, brown sugar, cayenne pepper, star anise, chipotles, mushrooms and beer
🤝 Cook 1 hands over the leek.
5. Cook down the sauce COOK 2
- Cook uncovered for 30 minutes over a low heat
- Add the short ribs to the pot, If there seems to be too little liquid to cover the ribs, add some water
6. Preheat the oven COOK 1
- Preheat the oven to 180°C/gas mark 4
🤝 Cook 1 hands over the ribs.
7. Mise en place COOK 2
- Prep 1 tin black beans: drain
8. Cook the beans COOK 2
- In a small pan, add the beans, marjoram and chicken stock and bring to a gentle boil
- Continue to boil for 10 minutes, stirring every now and, to avoid sticking
- Transfer to a bowl and sprinkle with the sesame seeds
9. Quarter the limes COOK 1
- Quarter the limes
10. Braise the ribs COOK 1
- Place the lid on the casserole dish and cook the short ribs for 3–4 hours, You’ll know when the ribs are cooked when you can take a teaspoon and scoop some meat off the ribs
11. Cool the ribs COOK 1
- Remove from the oven and allow to cool
- Once cool, transfer the ribs to a tray
12. Reduce the glaze COOK 1
- Place the casserole back over a medium heat and reduce the sauce for another 20 minutes or so to make the glaze, until the sauce will thickly coat the back of a spoon
13. Warm the tortillas COOK 2
- Meanwhile, warm up the tortillas using a dry pan and wrap them in a moist tea towel to keep warm
14. Return the ribs COOK 1
- When the glaze is ready, return the ribs to the sauce, rib-side down, and serve in the dish
🤝 Cook 2 hands the ovenproof casserole dish to Cook 1.
15. Plate and serve BOTH
- Place all the elements on the table and dig in, building each taco with some black beans, sliced short rib, coriander and a squeeze of lime
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