A taste from Texas: try the southern way of eating brisket in this tangy, fresh recipe!
4 lbs beef short ribs
¼ cup BBQ sauce
1 clove garlic
½ onion, minced
1 tbsp each: paprika, dried oregano, brown sugar, mustard powder
½ tbsp Cajun seasoning
1 tsp each: chili powder, salt, con flower
2 tbsp Worcestershire sauce
Pickled red onions
2 cups guacamole
SERVES 6; 7 HOURS 30 MINUTES
Mix together all the sauce ingredients (except the corn flour). Pour it over the short ribs, then put the ribs into a slow cooker and cook on low for 7 hours.
When the ribs are ready, remove them from the slow cooker and use two forks to pull the meat into rough chunks.
Skim the fat off the top of the sauce in the slow cooker, and discard. Heat the remaining sauce in a saucepan and simmer. If it needs thickening, mix the corn flour with 1 teaspoon of water and add to the sauce while stirring. As soon as it thickens, add the beef and mix it all together.
Serve on tortillas with the pickled red onions and guacamole