MEXICAN-STYLE BRAISED BEEF SHORT RIBS

SERVES 8–12

These ribs are a great centre piece for fresh tortillas. The meat falls off the bone. Build a great fresh taco by adding cabbage salad, sour cream and guacamole. Like the meatballs, it also makes a great stand-alone meat dish with potatoes or rice, or for that matter soft polenta; I know, a bit cross-cultural but very tasty!

1 kg (2 lb 4 oz) beef short ribs

2 tablespoons olive oil

1 fresh long green chilli, seeded, finely chopped

3 garlic cloves, finely chopped

large pinch of sea salt

freshly ground white pepper

1 teaspoon ground cumin

½ teaspoon ground chilli powder

1 teaspoon ground coriander

½ teaspoon ground allspice

400 g (14 oz) tinned chopped tomatoes

1½ tablespoons chopped pickled jalapeño chillies

1 tablespoon brown sugar

1 tablespoon red wine vinegar

600 ml (21 fl oz) chicken stock

juice of 1 lime

1 bunch coriander (cilantro), leaves picked and roughly chopped, to serve

Place the ribs in a heavy-based saucepan, cover with cold water and bring to the boil. Strain, return to the 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.

Preheat the oven to 180°C (350°F/Gas 4).

Heat the oil in a wide heavy-based saucepan over low heat and sauté the green chilli, garlic, salt, pepper, cumin, chilli powder, ground coriander and allspice for 1 minute or until fragrant. Add the tomatoes, jalapeños, sugar, vinegar and stock and bring to a simmer. Pour this mixture over the ribs, toss to coat, and place on a baking tray lined with baking paper, in a wide saucepan or a frying pan. Pour over any remaining marinade.

Roast the ribs for 1¾–2 hours, stirring occasionally, or until the meat is golden and falling from the bones. Drain off the excess fat. Gently stir through the lime juice, garnish with coriander and serve.