Ingredients

• 2½ poundboneless beef short ribs, beef brisket, or beef stew meat cut into 1½ inch cubes (my favorite cut is boneless short ribs)
• 1 Tablespoonchili powder (I use Penzeys Arizona Dreaming)
• 1½ teaspoonkosher salt
• 1 Tablespooncoconut oil or fat of choice
• 1 mediumonion, thinly sliced
• 1 Tablespoontomato paste
• 6 garlicscloves, peeled and smashed
• ½ cuproasted salsa (I use Trader Joe’s Double Roasted salsa)
• ½ cupchicken stock
• ½ teaspoonRed Boat Fish Sauce
• ½ cupminced cilantro (optional)
• radishes, thinly sliced (optional)

Directions

1. Preheat oven to 300°F with the rack located in the lower middle.
2. In a large bowl, combine cubed beef, chili powder, and salt.
3. Toss well.
4. Melt fat over medium heat in a large, oven-proof dutch oven.
5. Add onions and sauté until transluscent.
6. Stir in tomato paste and fry for 30 seconds
7. Toss in garlic and seasoned beef.
8. Pour in salsa stock, and fish sauce
9. Bring to a boil.
10. Cover pot and place in oven for 3 hours or until beef is tender.
11. Taste for seasoning and adjust if necessary
12. Top with cilantro and radishes if you’ve got ‘em.