Braised beef short ribs with pico de gallo (costilla de res con pico de gallo)

Name: Braised beef short ribs with pico de gallo (costilla de res con pico de gallo)
Ingredients: 2 tsp vegetable oil; 4 x 300 g beef short ribs (see Note); salt; 2 ancho chillies; 2 tomatoes, seeded and finely diced; 2 garlic cloves, finely chopped; ½ white onion, finely diced; 3 cumquats, rind grated and juiced; 2 tsp grated piloncillo (see Note); 2 tsp Mexican oregano; 2 bay leaves; 400 ml beef stock; 1 tbsp pinole (see Note); 200 ml crème fraÎche, to garnish; 4 radishes, julienned, to garnish; coriander leaves, to garnish; 1 red onion, sliced into 2 mm rings; ¼ tsp salt; 1 lime, juiced; ½ cup finely diced white onion; ½ cup tomato, seeded and diced; 2 serrano chillies, chopped; 1 lime, juiced; ¼ cup chopped coriander; salt

"A pressure cooker is a great way to use flavoursome inexpensive cuts of meat, turning them from tough to falling-off-the-bone in minutes rather than hours. The classic pico de gallo salsa (translating to mean “rooster’s beak” sauce), made with fresh tomato, chilli and coriander, works wonderfully with the sweet and rich flavours of the braise to invigorate the palate...."

INGREDIENTS

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2 tsp vegetable oil

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4 x 300 g beef short ribs (see Note)

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salt

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2 ancho chillies

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2 tomatoes, seeded and finely diced

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2 garlic cloves, finely chopped

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½ white onion, finely diced

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3 cumquats, rind grated and juiced

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2 tsp grated piloncillo (see Note)

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2 tsp Mexican oregano

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2 bay leaves

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400 ml beef stock

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1 tbsp pinole (see Note)

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200 ml crème fraÎche, to garnish

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4 radishes, julienned, to garnish

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coriander leaves, to garnish

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1 red onion, sliced into 2 mm rings

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¼ tsp salt

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1 lime, juiced

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½ cup finely diced white onion

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½ cup tomato, seeded and diced

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2 serrano chillies, chopped  

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1 lime, juiced

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¼ cup chopped coriander

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salt

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