for 4 person

Beef

1 tbsp	olive oil
1 ⅕ kg	beef back ribs
1 tsp	salt

2	red onions
2	garlic cloves
4 tbsp	tomato puree
2 tbsp	raspberry jelly
1 tsp	ground cumin
1 tsp	chilli flakes (e.g. Fine Food Chile Chipotle)
1 tsp	smoked paprika
3 dl	beef bouillon

Raspberry salsa

1	organic lime
1	red onion
1	garlic clove
2 tbsp	coriander
1 tbsp	olive oil
250 g	raspberries
	salt and pepper to taste

Tostadas

1 ½ dl	oil, for deep-frying
10	corn tortillas (approx. 200 g)
1	avocado
3	baby lettuce

How it's done

Beef

Heat the oil in a frying pan. Salt the meat, brown for approx. 6 mins. per batch, remove. Reduce the heat, wipe away the oil leaving approx. 1 tbsp.

Finely chop the onions and garlic, sauté in the frying pan for approx. 4 mins. Add the tomato puree, jelly and spices, cook briefly. Pour in the stock and bring to the boil.

Reduce the heat, return the meat to the pan.

To braise in the oven

Cover and cook for approx. 3 hrs. in the centre of an oven preheated to 160°C. Remove the meat, pull apart using two forks. Return the meat to the sauce, mix, cover and keep warm in the switched-off oven.

Raspberry salsa

Grate a little lime zest into a bowl and squeeze in the juice. Finely chop the onion, mince the garlic, finely chop the coriander, mix everything into the bowl. Mix in the raspberries, crush gently, season.

Tostadas

Heat the oil in a pan. Cook the tortillas one after the other for approx. 1 min. on each side until crispy. Remove with a slotted spoon and drain on paper towels. Cut the avocado into slices, remove the lettuce leaves, arrange both on top of the tostadas along with the meat and raspberry salsa.

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