Short-Rib Tacos with Anise, Ancho and Chocolate
These slow cooked beef short-ribs are tender and flavourful, and make the best taco fillings for a Mexican inspired dinner.
Introduction
A wonderfully rich braise that is perfect alongside soft polenta or a bowl of buttery mash. I find the flavour notes in dark chocolate are particularly good with beef and venison, softening some of their gamier elements while the anise really draws out the meatiness. Short ribs are rich in fat and flavour, the perfect umami, the ancho chilli adding depth and subtle, warm spicing in the background, the chipotles some smoke. I sometimes throw in a chile de árbol to rachet up the spice levels and offset the voluptuousness of the whole dish. Smoky, deep flavours that are total perfection when it is cold and bleak outside. This is one of my all-time favourite braises.
Ingredients
| 2kg (4lb 8oz) | beef short ribs |
| 2 tbsp | olive oil |
| 2 | onions, sliced |
| 2 | celery sticks, chopped |
| 2 | carrots, chopped |
| 5-6 large | garlic cloves, smashed a few times and peeled |
| 3 | ancho chillies, deseeded and torn into a few pieces |
| 3-4 | chipotle chillies, or 3 tbsp chipotle en adobo |
| 3 | star anise |
| 2 tbsp | chopped rosemary leaves |
| 4 tbsp | tomato ketchup |
| 300ml (10fl oz/1¼ cups) | Guinness or other stout |
| 500ml (17fl oz/2 cups) | chicken stock |
| 60g (2oz) | dark chocolate with at least 70% cocoa solids |
| To serve | |
|---|---|
| warm tortillas | |
| pickled jalapeños | |
| sour cream | |
| chopped coriander (cilantro) | |
| slaw | |
| hot sauce |
Essential kit
You will need: a large casserole dish (Dutch oven).
Method
If you can, take the ribs out of the refrigerator 2 hours before you want to cook. Season them generously with salt and pepper and allow to come to room temperature.
Place a large casserole dish (Dutch oven) over a high heat. Once smoking hot, pour in 1 tablespoon of the oil. Sear the short ribs all over until beautifully caramelised; you may need to do this in two batches.
Fish them out with tongs and set aside on a plate. Reduce the heat to medium and wait a few minutes for the temperature to subside, then pour in the remaining 1 tablespoon oil. Add the onions, celery and carrots, and cook for 10–12 minutes until lightly coloured. Now stir in the chillies and toast for 1 minute before adding the rest of the ingredients except the chocolate. Bring the mixture to the boil, scraping the bottom of the pan. Simmer gently for 10 minutes.
Preheat the oven to 130°C fan (260°F/gas 2). Now return the ribs to the casserole dish and cover with the lid. Transfer it to the oven and cook for 4–5 hours or overnight until the meat is falling off the bones.
Remove the ribs from the braising liquid and keep warm. Skim off the fat and then place the casserole pan over a medium–high heat. Grate in the chocolate, stir and taste, adjusting the seasoning. Simmer the liquid briskly for 10–15 minutes until it has a rich, syrupy consistency. While the sauce is thickening, pull apart the ribs, discarding the bones and, if you like, crisp under a hot grill (broiler).
Serve the short ribs with plenty of warmed tortillas, soft polenta or mash, along with the jalapeños, sour cream, coriander, slaw and hot sauce.
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