Birria Beef Grilled Cheese

Birria tacos are banging, but how about turning them into a grilled cheese!

Done in 4 hours

Serves 4

Dish by Ori Goldberg

Ingredients

Birria Beef:

1.5kgbeef brisket

6mixed dried chillies (ancho, guajillo, chipotle etc.)

1 tbsptomato paste

1onion

4large tomatoes

4garlic cloves

2L beef stock

1 tspdries oregano

1 cinnamon stick

4 bay leaves

1 tspblack pepper, coriander seeds, cumin seeds

To serve:

thick sliced white bread

grated mozzarella

butter

1/2 white onion, diced

coriander

The perfect, slow cooked Mexican birria beef, stuffed into a classic grilled cheese with plenty of mozzarella. Of course, serve this with the naughtiest sweet and spicy consommé for dunking!

Method

Start with our birria beef - cut the brisket into large chunks, before searing them hard in neutral oil until golden on all sides. Remove and sear our chillies, tomatoes, onion and garlic before adding tomato paste, and blitzing to a smooth paste.

In the same pan, add back in our beef, our sauce, along with the beef stock, oregano, cinnamon, bay leave and black pepper. Place on a lid, and braise in the oven for a minimum of 3 hours, preferably longer!

After 3 hours, remove the birria from the oven, remove the beef from our braising liquid and set aside to cool. Sieve our briasing liquid into another small saucepan, and place over a low heat to keep warm, adding vinegar and sugar to taste!

Once cooled, squeeze the beef till it falls apart of becomes 'pulled', and add a couple spoonfuls of the braising liquid.

To build this grilled cheese, start with thick sliced white bread, butter with sides before loading with our grated mozzarella followed by big handfuls of birria beef, some more of our consommé, more cheese and then our last slice of bread.

Fry in a pan, low and slow until golden on one side, flip and wait till all of filling is melting and oozing.

Serve up with a bowl of our consommé with diced onion and coriander, and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!