Porter braised beef short-rib & burnt spring onion crema

Porter braised beef short-rib & burnt spring onion crema

Breddos Tacos
Kris kirkham


Quantity Ingredient
2kg beef short-ribs
1 1/2 tablespoons sea salt
2 tablespoons olive oil
1 onion, finely chopped
1 leek, roughly chopped
7 garlic cloves, finely chopped
70ml soy sauce
70ml ketchup
130g brown sugar
3 star anise
1 tablespoon cayenne pepper
2 tablespoons chile de árbol powder
4 dried chipotle chillies
5 dried porcini mushrooms
1 x 440ml can of porter,or other dark beer

To serve

Quantity Ingredient
8 Corn tortillas
100ml Burnt spring onion crema
4 tablespoons chopped coriander chilli flakes, to serve
2 limes, quartered
4 tablespoons Pico de gallo


  1. Sprinkle the short-ribs with the salt and set aside for 2 hours.
  2. Heat 1 tablespoon of the oil in a frying pan on a medium heat and add the short ribs. You want to sear the ribs on all sides and get a deep-brown, caramel colour on them. Don’t skip this step, as it’s imperative for building the umami flavour. When browned, remove from the heat.
  3. In an ovenproof casserole, heat the remaining tablespoon of oil on a medium heat and add the onion and leek. Cook for 5 minutes, then add the garlic. After 3 minutes, add the soy sauce, ketchup, brown sugar, anise, cayenne pepper, chile de árbol, chipotles, mushrooms and beer. Cook the mixture for 30 minutes, uncovered, on a low heat, then add the short ribs to the pot. If there seems to be too little liquid to cover the ribs, add some water.
  4. Preheat your oven to 130°C. Once it’s up to temperature, cover the casserole with a lid then transfer to the oven and cook for 6–8 hours. The short ribs are ready when you can scoop some meat off them with a teaspoon. Remove from the oven and, when cool, take the ribs out and put them on a tray. Put the casserole back on a medium heat and reduce the sauce for another 20 minutes or so – this will be your glaze, so you’re looking for a sauce that will thickly coat the back of a spoon.
  5. When you’re ready to eat, heat a frying pan over a medium heat and add the ribs, rib-side down. Using a brush, glaze the ribs with the reduced sauce, then flip them and cook them meat side down for 5 minutes. Turn and brush again.
  6. Warm the tortillas in a dry pan. Place two on each plate and cover the tacos with a thin layer of the burnt spring onion crema. Pull the meat away from the bone of each rib, using a fork and spoon, and place on the tacos. Sprinkle the coriander over, followed by some chilli flakes. Serve with the lime and pico de gallo on the side.
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