Beef Rib Tacos

Cook Time 3 hours

Servings 4

Ingredients

4 meaty beef short ribs (about 350g each)

1 onion, chopped

3 sprigs coriander, roots and stalks finely chopped, leaves reserved to garnish

½ cup soy sauce 

½ cup agave or maple syrup

500ml beef stock

330ml dark ale

1 small Spanish onion, finely sliced 

1 tbsp white vinegar 

Manchego, grated to serve 

Flour or corn street tacos 

Avocado sauce

1 avocado

1 long green chilli

Juice and zest 1 lime 

Salt  

Method

Preheat the oven to 160°C.

Combine the soy, syrup and beer in a bowl and mix well. 

Place the ribs in a large roasting dish in a single layer, then add the onion and coriander stalks and roots. Pour the stock and beer mixture over the ribs. Cover the dish tightly with baking paper and two sheets of foil or a lid and bake for 2.5 - 3 hours until the meat falls away from the bones easily and is tender. 

Meanwhile, for the avocado sauce, blend all the ingredients in a blender with a pinch of salt and a splash of water until smooth and creamy. 

Combine the Spanish onion with a pinch of salt and with your hands, bruise slightly. Stir through vinegar and let stand until ready to use.

Once the ribs are cooked, discard the bones and shred with two forks. 

Pour the pan juices into a saucepan and simmer over medium heat until it reduces by a third, skimming off any fat that rises to the surface. Pour the sticky glaze over the rib meat and mix through to coat. 

Warm soft tacos, then fill with shredded beef. Drizzle-over avocado sauce and sprinkle over drained pickled onion, cheese and coriander.