• 2½ pounds boneless beef short ribs, beef brisket, or beef stew meat cut into 1½-inch cubes (my favorite cut is boneless short ribs)
• 1 tablespoon chili powder (I use Penzeys Arizona Dreaming)
• 1½ 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
• ½ cup roasted salsa (I use Trader Joe’s Double Roasted salsa)
• ½ cup chicken stock
• ½ teaspoon Red Boat Fish Sauce
• ½ cup minced cilantro (optional)
• 2 radishes, thinly sliced (optional)

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

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

Toss well.

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

Add onions…

…and sauté until transluscent.

Stir in tomato paste and fry for 30 seconds…

…before tossing in garlic…

…and seasoned beef.

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.)

Spoon the beef onto a serving platter…

…and top with cilantro and radishes if you’ve got ‘em.

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