Feta Souffle with Byzantine Grape Dressing
A light, fluffy cheese souffle complimented with the zing of fresh grapes, sherry vinegar and smooth...
1 kg short ribs
1 onion, quartered
4 cloves of garlic, peeled and smashed
2 bay leaves
1 tsp of black pepper
1 Tbs of dried chilli flakes
1 L of beef stock
1 handful fresh cilantro leaves, chopped
1 avocado, sliced
1 tomato, finely chopped
handful of grated cheese (optional)
handful of shredded lettuce and cabbage (optional)
salt and pepper to taste
drizzle of lime juice
Place short ribs, onion, garlic, bay leaves, black pepper, chilli flakes and beef stock in slow cooker.
Turn slow cooker to low and let cook for 8-10 hours (overnight if you wish) or until ribs are extremely tender and fall apart when tested with a fork.
Prepare other ingredients as instructed.
Scoop beef out of slow cooker and pick through it, discarding any bones.
Shred with a fork. Add 1/4 cup of the hot cooking liquid to the meat to moisten and stir.
Taste for salt and re-season if needed.
Assemble tacos and serve.
Warm corn tortillas either in a non-stick pan over medium heat or by wrapping them in a damp paper towel and microwaving them for 20 seconds.
Place two tortillas stacked on a plate to hold ingredients in without splitting. Top with 2 tablespoons of the beef and as much of the fresh ingredients as desired. Enjoy.
Credits: Recipe adapted from Amy Scott
Photo Credits: Amy Lee Scott