Save to your scrapbook
Guinness-braised beef tacos with pink pickled onions
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 x 400g packs lean diced British beef braising steak
1/2 tsp salt
2 tsp cornflour
2 tbsp olive oil
440ml can Guinness
200g pack No.1 Demi-Glace
6 cloves garlic
20g piece ginger
1 tsp cumin seeds
20g dark brown soft sugar
2 Perfectly Ripe Avocados, halved lengthways, stone removed
2 x 300g packs Gran Luchito Mexican Soft Taco Wraps
28g pack coriander, leaves only, roughly chopped
1 red chilli, finely chopped
1 lime, cut into wedges
For the pink pickled onions
2 medium red onions, thinly sliced
2 limes, juice
2 tbsp red wine vinegar
1/2 tsp salt
1. Preheat the oven to 180ºC, gas mark 4. Massage the beef in a large bowl with the salt and cornflour. Heat the oil in a large, heavy-based casserole or large saucepan. Add the beef in batches and cook until brown all over. Add the Guinness, demi-glace and 200ml water.
2. Use a pestle and mortar to crush together the garlic, ginger and cumin seeds. Add to the pan, along with the sugar. Cover with a tight-fitting lid, put in the oven and cook for 1 hour 30 minutes.
3. Remove the lid and cook uncovered for 1 hour more. Meanwhile, mix together all the ingredients for the pickled onions. Cover and refrigerate.
4. Once the beef is tender and cooked through, and the sauce reduced and thickened, preheat a griddle over a high heat. Cook the avocado, flesh-side down, for 2 minutes until marked. Assemble the tacos by crushing a little avocado onto each wrap, then top with some beef, pickled onions, coriander and red chilli, with lime wedges on the side to squeeze over.
Typical values per serving:
This recipe was first published in June 2021.