Buy West Eat Best
With more than 150 exhibitors and 600 visitors expected, from buyers and importers, chefs, and sommeliers through to media and educators, discover a range of quality products that have been grown, farmed, fished, processed and served right here in Western Australia.
*Please note Meet the Buyer is a business, trade and industry only event
Join Buy West Eat Best in October for the fifth edition of the Meet the Buyer Exhibition Trade Show.
Meet the Buyer is the biggest and most diverse showcase of WA Food and Beverage businesses in one central location. With more than 150 exhibitors and 600 visitors expected, from buyers and importers, chefs, and sommeliers through to media and educators, discover a range of quality products that have been grown, farmed, fished, processed and served right here in Western Australia.
From the familiar and classic brands you know and love, to the innovators and those capturing emerging trends there will be someone for everyone to discover.
Identify premium West Australian ingredients and groceries for retail shelf, menu and beverage lists while celebrating the diversity, quality, resilience, and innovation that drives WA’s food and beverage producers.
Quesabirria Tacos
Preparation time: 40 Minutes
Cooking time: 3 Hours
Serves: 6 - 8
INGREDIENTS
500g brisket or chuck roast
3 beef short ribs
500g oxtail
5 ancho chiles, seeds removed
5 guajillo chiles, seeds removed
3 chiles de arbor, seeds removed
2L rich beef stock
1 cinnamon stick
6 bay leaves
6g toasted coriander
9g toasted black peppercorns
4g toasted cumin
2tbsp fresh oregano, chopped
1tbsp marjoram
1tbsp thyme
15g tomato paste
1 onion diced
8 cloves garlic sliced
50ml apple cider vinegar
Salt to taste
Pack of La Tortilla fresh corn tortillas
Dellendale Torndirrup Cheese
Harvey Cheese Western Red
Sweet onion, finely diced
Fresh coriander, finely chopped
METHOD
Season meat generously with salt
In a large pan, heat a small amount of oil and fry chilies, add to a pot of boiling water. Boil 10 minutes or until softened, remove chilies from water, set aside.
In the same pan, add more oil and sear all sides of meat on high heat. Remove from Pan.
Add diced onion to the pan on medium heat, sauté until softened. Add tomato paste and cook until the paste starts to darken.
Now add sliced garlic and sauté until fragrant.
Add beef stock and chilies, stir together.
Add in the meat, thyme, marjoram and oregano.
Using cheesecloth, wrap up the peppercorns, coriander, cumin, bay leaves, cinnamon stick and cloves. Tie tightly. Add to the pan, bring to a simmer, cover and braise for 1 hour, stirring occasionally.
Remove meat and strain stock into a jug keeping the solids. Remove the herbs, blend all solids until smooth.
Add everything back into your pot, bring it back to simmer. Cover and braise for another 90 minutes
Remove the meat and any bones and shred using a fork.
Season the broth with salt to taste.
TO SERVE
Take a fresh Tortilla and dunk in the broth completely.
Place tortilla in a cast iron skillet set over medium heat.
Top with shredded cheeses and cook until just melted.
On one side add the braised shredded meat with a drizzle of consome.
Fold the taco over cooking for 1-2 minutes. Flip and cook for another 1-2 minutes.
Serve with ramekin filled with consome topped with diced onions and chopped coriander.
