Stout-braised short rib tacos with red onion salsa recipe

1. Set your oven to 150C. While it's heating, put a large ovenproof saucepan over medium-high heat and add the oil. Add the onion and coriander stems and roots, stirring until the onion has slightly softened. Add the beef, flour, paprika, cumin, sugar and half the chillies, and cook for 2 minutes until the ribs are well coated. Pour in the beer, soy sauce and tomatoes along with 1 cup of water. Bring to the boil and cook for 5 minutes. Cover with a lid and place in the oven for 2-2½ hours, until the meat is tender.

2. For the salsa, combine the red onion, vinegar, remaining jalapenos and coriander leaves in a bowl. Season with salt and a pinch of sugar, mixing to combine.

3. Cut the meat from the bones, and thickly slice the meat. Place the sliced meat on a serving platter and smother with braising sauce. Serve the beef with soft tortillas warmed in the oven, sour cream and the salsa.

Serve with Adam Liaw's cannellini bean salad with lime and haloumi.

Tip Short ribs are an underrated cut of meat. They're tender enough to cook like a steak but also have enough fat to stand up to long braising. Some Asian butchers will sell "LA cut" short ribs that are cut thinly across the bone and perfect for grilling. Give them a try.