Breaded Boneless Birria Beef Ribs

Beef Short Ribs, slow cooked til falling apart, then set in the freezer before being cut into strips, and fried in breadcrumbs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Generously salt the beef short ribs and fry on a high heat in oil for 1-2 minutes a side

Step 2

Optionally, char the veg on an open gas flame to add depth of flavour

Step 3

Add all the veg, chillies and broth ingredients to the pan and bring to a boil, and add the lid before simmering on a low heat for 3-4 hours until the beef is falling apart.

Step 4

Pull the beef out the broth and shred it in a 15 by 20cm tin.

Step 5

Blend the liquid with all the veg to make a dipping broth. Add a ladle of this to the beef to rehydrate.

Step 6

Once the beef is thoroughly shredded, press it down tightly and leave it in the freezer for 2 hours to firm up.

Step 7

Set a pan on the heat with an inch of sunflower oil in the bottom to 180C

Step 8

Prepare 3 bowls: one with flour salt and slices, another with 3 whisked eggs, and finally the panko crumbs.

Step 9

Release the beef from the tin by running a knife around the edges, then placing the tin over a gas flame for 10 seconds to warm up the bottom.

Step 10

Flip the beef slab onto a large chopping board.

Step 11

Cut into 6-8 strips widthways

Step 12

Roll the beef strips in the flour mix, then egg, then back in flour, then egg, then panko crumbs, making sure it’s fully coated each time. Repeat with the rest of the strips

Step 13

Fry in 2 separate batches for 3-4 mins a side then flipping

Step 14

Serve up with a pot of the blended broth for dipping