Beef Short Rib Birria

Long and Slow is always best....


Beef Short Rib- 4kg

Onion- 2

Leek- 2

Garlic clove- 10

Soy sauce- 100g

Ketchup- 100g

Light brown sugar- 200g

Chilli powder- 1.5 tbsp

Star anise- 5

Dried chipotle chilli- 6

Dried porcini mushroom- 10

Guiness- 2 cans

Salt- 15g

For the black beans         

Pinto/black beans-300g

Chicken stock- To cover

Sesame seeds-    a/n


Carve the short ribs in to individual portions and season well.
Heat 1 tablespoon of oil or lard in a frying pan over a medium heat and when hot, add the short ribs. You want to sear the ribs on all sides to obtain a deeply caramelised surface.
In another pan sweat the onions and leeks and cook down for 5 minutes. Add the garlic, cook for 3–4 minutes then add the soy sauce, ketchup, brown sugar, cayenne pepper, star anise, chipotles, mushrooms and beer.
Cook uncovered for 30 minutes over a low heat. Transfer to a deep tray and add the short ribs. If there seems to be too little liquid to cover the ribs, add some water. Double wrap with foil.
Preheat the oven to 170°C/gas mark 4. Cook the short ribs for 3–4 hours. You’ll know when the ribs are cooked when you can take a teaspoon and scoop some meat off the ribs
Remove from the oven and allow to cool. Once cool, transfer the ribs to a tray. Decant the liquid in to a pan and over a medium heat to reduce the sauce for another 20 minutes or so to make the glaze – you’re looking for a sauce that will thickly coat the back of a spoon
For the beans, add the beans, marjoram and chicken stock to the pressure cooker, season. Secure lid and bring to full pressure. Turn the heat down and cook for 30 mins, remove from the heat and leave to cool down.
If not using pressure cooker, soak the beans overnight, drain then add the ingredients as above and cook for 1 hr or until tender. Ensure you keep the liquid topped up so it doesn't boil dry.