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Citrus-braised shortrib with chilli, lime and green tomato salsa

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 3 1⁄2 hours

Ingredients

2 kg beef shortrib
2 T olive oil
1 T cumin seeds, crushed
2 - 4 whole dried chillies
550 g cherry tomatoes, blended
1 T red wine vinegar
2 oranges, zested and juiced
2 garlic cloves, crushed
1 t fresh thyme
1⁄2 cup water
Sea salt and freshly ground black pepper, to taste

For the chilli, lime and tomato salsa, mix:

30 g coriander, chopped
2 garlic cloves, crushed
2 - 3 green chillies, sliced
200 g green or exotic tomatoes, sliced
4 limes, zested and juiced
2 T olive oil
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 160°C. Brown the shortrib in the olive oil in a cast-iron pan. Add the cumin seeds and chillies and toast until fragrant, then add the tomatoes, red wine vinegar, orange juice and zest, garlic, thyme and water. Season, cover and braise in the oven for 3 hours, or until tender, uncovering for the last 30 minutes.

Serve drizzled with the salsa.

Cook's note: Eating lots and lots of spicy shortrib is how you will survive winter! The zesty lime and tomato salsa brings all the flavours to life.

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