Guinness-braised beef tacos with pink pickled onions
Listen to Michelin-starred chef Angela Hartnett make this recipe for Nick Grimshaw and guest, American actor Paul Feig, on episode 3 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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 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
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
Method
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.
