Braised Beef Rib Tacos from Marie Roffey
A taste from Texas: try the southern way of eating brisket in this tangy, fresh recipe!
Ingredients
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4 lbs beef short ribs
SAUCE
- 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
Directions
SERVES 6; 7 HOURS 30 MINUTES
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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.
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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