Mexican-style braised beef short ribs

Name: Mexican-style braised beef short ribs
Cuisine: American, Mexican, Latin American
Ingredients: 1 kg beef short ribs; 2 tbsp olive oil; 1 long green chilli, seeds removed, finely chopped; 3 cloves garlic, finely chopped; large pinch sea salt; freshly ground white pepper; 1 tsp ground cumin; 1/2 tsp ground chilli powder; 1 tsp ground coriander; 1/2 tsp ground all-spice; 400g tinned tomatoes, chopped; 11/2 tbsp pickled jalapeño chillies, chopped; 1 tbsp brown sugar; 1 tbsp red wine vinegar; 600ml chicken stock; juice of 1 fresh lime; 1 bunch coriander, leaves picked and roughly chopped

4 steps

A robust Mexican-inspired dish that makes a rollicking base for a DIY feast.

Updated at: Thu, 17 Aug 2023 12:36:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories651 kcal (33%)

Total Fat55.1 g (79%)

Carbs15.5 g (6%)

Sugars8.6 g (10%)

Protein23.4 g (47%)

Sodium549.8 mg (27%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgbeef short ribs

2 Tbspolive oil

1long green chilli

seeds removed, finely chopped

freshly ground white pepper

1 tspground cumin

½ tspground chilli powder

1 tspground coriander

½ tspground all-spice

400gtinned tomatoes

chopped

5 ½ Tbsppickled jalapeño chillies

chopped

1 Tbspbrown sugar

1 Tbspred wine vinegar

600mlchicken stock

1fresh lime

juice of

1 bunchcoriander

leaves picked and roughly chopped

Instructions

Step 1

PLACE THE RIBS in a heavy-based saucepan, cover with cold water and bring to the boil. Strain, return back to saucepan and cover again with fresh water. Bring to the boil and simmer for 1 hour. Turn off the heat and allow the ribs to cool in the water. Drain, place in a bowl, and set aside.

Step 2

PREHEAT THE OVEN to 180°C.

Step 3

HEAT THE OLIVE OIL in a wide, heavy-based saucepan and sauté the green chilli, garlic, salt, pepper, cumin, chilli powder, ground coriander and all-spice for about 1 minute, or until fragrant. Add the tomatoes, jalapeños, brown sugar, red wine vinegar and chicken stock and bring to a simmer. Pour this mixture over the ribs, toss to coat, and place on a lined baking tray. Pour over any remaining marinade.

Step 4

ROAST THE RIBS for about 1 3/4 hours, stirring occasionally, or until the meat is golden and falling from the bones. Drain off excess fat. Gently stir through the lime juice, garnish with coriander, and serve.

View on goodfood.com.au

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