Beef Short Rib Pozole

Beef Short Rib Pozole

Method
Serves 4 – 6

Coarsely grind the cumin, coriander, and black peppercorns. Add this spice mix to the ribs in a bowl. Add the salt, tossing to completely coat the ribs.

In a heavy-based frying pan over high heat, sear the ribs on all sides in a little olive oil, to a deep brown colour.

Once all of the ribs have been browned, transfer them to a roasting pan. Reserve the frying pan with browned bits for later.

Meanwhile, tear the ancho and guajillo chillies into pieces and cover with boiling water. Soak for 15 minutes.

Transfer the chillies, soaking water, tomatillos and brown sugar to a blender and blend until smooth.

Add the sliced onion and garlic to the frying pan used to sear the ribs. Add the blended chillies and simmer, scraping the bottom with a wooden spoon until the pan is clean.

Add the dried pozole and the blended chilli-tomatillo mix to the ribs in the roasting pan. Add the water to the roasting pan. Cover with aluminium foil and bake at 180°C for 3.5 hours.

Once cooked, adjust seasoning with salt if needed and adjust consistency with water if needed.

To Serve

Portion to bowls and add garnishes. Serve with warm corn tortillas and limes.


Chef’s Tip: Pozole is a dish traditionally prepared for celebrations and special occasions in Mexico, dating back to pre-Hispanic times. Our version is rich with deep braised beef and slightly chewy pozole corn. It is highlighted with fresh radish, diced onion and micro-coriander. Enjoy!

 

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