Beef Birria & Rice Party Bowls Recipe

Twisted’s Beef Birria & Rice Party Bowls recipe is the perfect dish for any party, this NYE special combines pork, beef shine and peppers in a rice bowl.

Done in 3 hours

Serves 8

Dish by Tom Jackson

Ingredients

For the Birria:

3ribs celery

2large onions

4long red peppers. deseeded

3mild green Turkish peppers, deseeded

2green chillis

1head garlic, peeled

3dried ancho

4dried guindilla

Boiling water, to cover

400gpork mince

1kgboneless beef shin, in 6 pieces

1 x 700g jartomato passata

125mlred wine vinegar

Salt, to taste

100mlneutral oil for frying base, plus extra

1Lchicken stock

1 tspsugar

Few sprigs of thyme

A good shake of rose water

Spice mix:

6garlic cloves

1 hpd tspblack peppercorns

1 1/2cinnamon sticks

1 tbspcumin seeds

3small dried bay leaves

2 tsporegano

Rice:

500ggood-quality basmati rice, washed & soaked for 1 hr, drained

60gfresh coriander, inc stems

30gchives

200mlcold water

400mlchicken stock

100gunsalted butter

1 x 400g tinkidney beans, drained and rinsed

Salt, to taste

To serve:

Edible flowers

Finely chopped red onion

Sour cream

Fermented hot sauce

Fresh coriander

Corn tortilla chips

Cold, sharp red leicester

Throw the perfect party this festive season by treating your friends to Twisted's Beef Birria & Rice Party Bowls.

Method

Soak deseeded chillies in boiling water under a weight (20-30 mins or so)

Magimix roughly chopped red peppers, turkish peppers, onion, garlic, celery, green chillies until finely minced (but not a paste). Heat the 100ml oil in a pan and scoop in the paste. Season well with salt.

Separately salt and brown beef shin pieces all over, 15 minutes or so, then set aside in a bowl. Fry all the pork mince in 2 batches then reserve with the other meat.

Grind spices to a rough powder.

Blend soaked chillies with 200ml passata until smooth. Add remaining passata and blend

When the second batch of pork is done, add ground spices and bloom in the hot fat, adding a little water if necessary if it looks like things might catch and burn. Add chilli paste, chicken stock, cooked vegetable base, sprigs of thyme, rose water. Pop in the oven at 155C for 3 hours.

Drain soaked rice. Melt butter until foaming, add rice and turn slowly to toast. Season with a little salt. Blend herbs with 225g cold water so you have a bright green tonic. Add the beans to the rice then tip in the green tonic. Top up with the chicken stock. Cover and cook on a high heat for 4mins, then low for 7 minutes. Allow to rest (lid on) for 4 minutes, then cock the lid.

Tip your rice into a serving dish and adorn with edible flowers (if using).

To build your bowl, place some tortilla chips in the bottom if the bowl and crack into pieces with your fingers (or a spoon). Top with a little birria, then load with the green rice, more birria (including some nice melting beef shin), sour cream, hot sauce, onion, coriander, cheese and more tortilla chips. Crush the bowl, and have a great night!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.