Bring the orange juice and raisins to the boil in a small pot and then allow to cool. Blend in a small food processor until smoothish.

Preheat the oven to 160C / 325F

Season the short ribs well with salt and pepper. Heat a small splash of olive oil in a non-stick frying pan and brown the short ribs in batches on all sides. They can be quite fatty, so I like to render off some of the fat at this stage. Set aside.

Add the raisin / orange juice mix and all the other ingredients a large oven proof pot with a lid, then add the browned short ribs. Ensure they are submerged in the liquid. Add a little extra coke or water to ensure there is enough liquid. Cook with the lid on for 2 ½ - 3 hours. Check halfway that there is enough liquid and top up if necessary, with more water or coke. The meat should be able to pull away from the bone easily

To cook in a slow cooker, add all the ingredients with the browned meat to a slow cooker and cook with the lid on for 4.5 – 5 hours on high.

When the dish is cooked allow the fat to settle on the stop. Place a layer of kitchen paper over the surface, allow it to soak up the oil and then discard. Repeat this two or three more times and until most of the oil has been removed.

Remove the ribs and allow to cool. When ready to handle pull the meat off the bone and discard any visible fat and sinew. Add the sauce to the pulled beef short ribs. (If you are cooking in a slow cooker you may need to reduce the sauce on the stove top if it is not thick enough)

Make your tacos by adding sour cream, avocado or guacamole, red onion, tomatoes, shredded lettuce or cabbage, fresh coriander & freshly squeezed lime.