المكونات
- Spinneysfood Pure Sunflower Oil 2 tbsp
- Grass-fed beef short ribs 800g
- Spinneysfood Fine Sea Salt 1 tsp, to taste
- Spinneysfood Black Pepper ½ tsp, freshly ground, to taste
- Red miso 2 tbsp
- Garlic 2 cloves
- Tomato paste 1 tbsp
- Spinneysfood Barbecue Sauce 2 tbsp
- Spinneysfood Acacia Honey 1 tbsp + 2 tsp
- Beef stock 250ml
- Spinneysfood Organic Apple Cider Vinegar 1 tbsp
- Carrots 2, large
- Red cabbage ½, small
- Spinneysfood Spring Onions 3
- Remedy Kombucha Sparkling Ginger Lemon 3 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Dijon mustard 1 tsp
- Corn or flour tortillas 8, small
- Spinneysfood Fresh Coriander A handful
- Limes 2
Nutrition (Per serving)
- سعرات حرارية 699
- دهون 35g
- المشبعة 10g
- بروتين 38g
- الكربوهيدرات 62g
- السكريات 22g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Chipotle miso pulled beef tacos with kombucha carrot slaw
Mexican 25 Mins Prep · 2 Mins Cook
- Set the pressure cooker to sauté mode and heat the sunflower oil.
- Season the beef with salt and pepper, then sear in batches until evenly browned on all sides. Remove from the pot and set aside.
- Add the miso, garlic and tomato paste to the pot and cook for 1–2 minutes until fragrant. Stir in the barbecue sauce, 1 tbsp honey, stock and vinegar, scraping up any browned bits from the base. Return the short ribs to the pot, ensuring they are covered halfway with liquid. Secure the lid and set the pressure to high for 45 minutes.
- Meanwhile, make the kombucha carrot slaw. Using a mandolin, julienne the carrots and finely shave the cabbage and spring onions (alternatively, you could also use a sharp knife to shave the spring onions). Whisk together the kombucha, olive oil, mustard and honey in a large bowl and season with the salt. Add the sliced vegetables, tossing to coat. Allow the slaw to sit for 10 minutes to lightly pickle.
- Release the steam before opening the pressure cooker. Shred the beef while it’s in the cooking liquid and simmer on sauté mode for 5 minutes to allow the liquid to thicken slightly.
- When ready to serve, fill the warm tortillas with the miso pulled beef and top with the kombucha slaw. Scatter over roughly torn coriander and place lime wedges on the side.