Guinness-braised beef tacos with pink pickled onions

Name: Guinness-braised beef tacos with pink pickled onions
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Ingredients: 400 g packs lean diced British beef braising steak; ½ tsp salt; 2 tsp cornflour; 440 ml can Guinness; 200 g No.1 Demi-Glace; 6 garlic cloves; 20 g piece ginger; 1 tsp cumin seeds; 20 g dark brown soft sugar; 2 Perfectly Ripe Avocados, halved lengthways, stone removed; 2 x 300g packs Gran Luchito Mexican Soft Taco Wraps; 25 g pack coriander, leaves only, roughly chopped; 1 red chilli, finely chopped; 1 lime, cut into wedges

Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest, American actor Paul Feig, on episode 3, season 1, of Dish, the Waitrose podcast.

3.5 out of 5 stars(3) Rate this recipe

Serves6
CourseMain meal
Prepare20 mins
Cook2 hrs 30 mins
Total time2 hrs 50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 x 400g packs lean diced British beef braising steak
½ tsp salt
2 tsp cornflour
440ml can Guinness
200g No.1 Demi-Glace
6 garlic cloves
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
25g 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
½ tsp salt

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.
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.
Remove the lid and cook uncovered for 1 hour more. Meanwhile, mix together all the ingredients for the pickled onions. Cover and refrigerate.
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.

And to drink...

The rich, tender beef will go perfectly with a glass of Château Maris Les Planels Cru La Livinière, a juicy blend of Syrah and Grenache from Languedoc.

Typical values per serving when made using specific products in recipe