Beef short rib chilli con carne tacos

Bibby's Kitchen
6 servings Prep: 20 mins, Cooking: 3 hrs 30 mins

By Independent Contributor August 08 2016
Recipe Disclaimer
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Ingredients (24)

olive oil — for cooking
900 g beef — short rib
1 red onion — finely diced
2 garlic — cloves, minced
1 red pepper — cubed
1-2 red chilli — deseeded, finely chopped
1 tsp cumin — ground
tsp coriander
1 1/2 tsp paprika — smoked
50 g tomato paste
1 cocoa powder
1 dark muscovado sugar
400 g tinned tomatoes — chopped
250 ml beef stock
550 ml water
400 g red kidney beans — tinned
salt
freshly ground black pepper
TO SERVE:
tortillas — soft flour
1 sour cream
guacamole — ready-made or sliced avocado
lime — or lemon cut into wedges
tomato salsa
mature cheddar cheese — grated
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Method:

Preheat the oven to 180 º C. Heat 1 tablespoon olive oil in a deep-sided ovenproof pan. Season the beef generously with salt and pepper. Brown on both sides then remove from the pan and set aside.

Add another drizzle of oil and sauté the onion until softened. Add the garlic, sweet peppers and chilli and cook for a further 2-3 minutes.

Add all the spices, tomato paste, cocoa powder, Natura Sugars Dark Muscovado and chopped tomatoes. Stir through to combine and season lightly with salt and pepper.

Pour in the beef stock and water. Return the short-rib to the pan, cover with a lid and cook in the preheated oven for 3 hours. Stir halfway through the cooking time, adding a little more water if necessary.

Remove the meat from the sauce, discarding the fat and bone. Shred the meat and add back into the sauce. Add the kidney beans and simmer on the stove-top for another 10 minutes to heat through.

Serve with the chilli con carne with the tortillas and all the trimmings.

Reprinted with the permission of Bibbyskitchen@36.

 

 



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