This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Ingredients
2 tablespoons vegetable oil
3kg bone-in beef short ribs
1 large onion, chopped
2 cloves garlic, crushed
1 (375ml) bottle dark Mexican beer
1/2 cup (125ml) water
Zest of 1 orange, juice reserved separately
3 canned chipotle chillies in adobo sauce, coarsely chopped
1 teaspoon chilli powder
2 teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon sea salt
To Serve: Lime wedges, warm tortillas
Suggested Toppings: Chopped white onion, chopped fresh coriander, salsa of choice
Method
For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Select SEAR and preheat the cooking bowl. Add the vegetable oil and heat until shimmering. Working in batches, cook the meat until well browned, about 3 minutes on each side. Reserve browned pieces on a plate
Add the onions and cook until softened and starting to brown, about 5 minutes. Add the garlic and beer and cook until beer is reduced by half
Add the remaining ingredients, stirring to combine. Return the seared meat to the cooking bowl
Select PRESSURE COOK or SLOW COOK CASSEROLE
When cooking has completed, carefully remove the bones from the meat and discard. Skim any fat from the surface of the sauce. Shred the meat and season with reserved orange juice. Serve immediately with lime wedges, warm tortillas and toppings of your choice
