I can’t even bang on enough about how much I love my Breville slow cooker or crock pot as the ‘mericans like to call it. It is the most wonderful appliance to have in your kitchen, especially in winter. It delivers amazing flavour and texture to your food with minimal effort. You just need to plan a head and allow the time for slow cooking.
For this recipe I wanted to braise short ribs with Mexican flavours. I decided on a 4.5 hour braise on high – but it would work well on a 6 -7 hour braise on low. I am unsure which is the better route to go. With my hoisin and ginger beer pulled pork I cooked a shoulder for 8 hours on slow, but these short ribs where a little thinner and I browned them before. They cook until they are pull-apart delicious and work perfectly when the juicy shredded meat is added to a taco. You could also serve the short ribs with steaming jasmine or Basmati rice, mashed potatoes or creamy polenta.
I have kept this recipe quite mild but you can always add additional pickled jalapeno chillies when you make them up. There are no rules when it comes to taco accompaniments. I love a good dollop of creme fraiche with these short ribs. Fresh coriander (cilantro) and sliced avocado or guacamole are delicious. You could add a tomato and red onion salsa or chopped up lettuce to give additional crunch. A spritz of fresh lime gives the taco a zesty wake up call, and a few chopped up red spring onoins a little bite. Continue Reading →