Birria Beef Wellington

Updated at: Thu, 17 Aug 2023 03:52:36 GMT

Step 1

Generously salt the beef short ribs and fry on a high heat in oil for 1-2 minutes a side

Step 2

Optionally, char the veg on an open gas flame to add depth of flavour

Step 3

Add all the veg, chillies and broth ingredients to the pan and bring to a boil, and add the lid before simmering on a low heat for 3-4 hours until the beef is falling apart.

Step 4

Pull the beef out the broth and shred it in a large dish

Step 5

Blend the liquid with all the veg to make a dipping broth. Add a ladle of this to the beef to rehydrate and allow to cool in the fridge

Step 6

Lay down a long sheet of cling film and arrange the prosciutto overlapping into a big sheet

Step 7

Grate the cheese all over before laying down the beef

Step 8

Roll up into a log using the cling film to help you. Pinch the ends of the cling film and roll up into a sausage, compressing the fillings

Step 9

For the pastry, you want to have an inch on either side of the length and 1 inch extra then the circumference of the log. Trim the excess to use for decoration later. Lay this on another long sheet of cling film

Step 10

Whisk the egg and brush the outside of the pastry with it

Step 11

Lay down the log and roll it up using the cling film trying to remove all the air you can. Press the ends of the pastry in and squeeze the ends of the cling film together and roll up into a tight sausage, squeezing it all together nice and compact

Step 12

Lay on a baking tray, ahh wash and add any extra decoration using the spare pastry

Step 13

Bake at 220 for 30-35 minutes until the pastry is a deep golden brown

Step 14

Serve with your sides of choice and Birria broth as gravy

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