Oven-Braised Mexican Beef - Pale0

By coffeycake

Ingredients

• Ingredients (Serves 4-6):
• 2 1/2 pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1 1/2-inch cubes (my favorite cut is boneless short ribs)
• 1 tablespoon chili powder (I use Penzeys Arizona Dreaming)
• 1 1/2 teaspoons kosher salt
• 1 tablespoon coconut oil or fat of choice
• 1 medium onion, thinly sliced
• 1 tablespoon tomato paste
• 6 garlic cloves, peeled and smashed
• 1/2 cup roasted salsa (I use Trader Joe’s Double Roasted salsa)
• 1/2 cup chicken stock
• 1/2 teaspoon Red Boat Fish Sauce
• 1/2 cup minced cilantro (optional)
• 2 radishes, thinly sliced (optional)

Details

Servings 4
Adapted from nomnompaleo.com

Preparation

Step 1

Who’s looking for a simple recipe for fork-tender Mexican braised beef that you can make ahead for Cinco de Mayo? Did I mention that you can assemble it from pantry staples

Preheat oven to 300°F with the rack located in the lower middle.

In a large bowl, combine cubed beef, chili powder, and salt.

Melt fat over medium heat in a large, oven-proof

Add onions…

Stir in tomato paste and fry for 30 seconds…

Next, pour in salsa…

…stock, and fish sauce and bring to a boil.

Cover pot and place in oven for 3 hours or until beef is tender.

Taste for seasoning and adjust if necessary. (At this point, you can store the beef in the fridge for up to 4 days and reheat right before serving.)

Assemble your own tacos with lettuce leaves, guacamole, diced onions, and cilantro.