Ingredients

The following ingredients have 5 Servings
  • 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
  • 1½ teaspoons kosher salt (Diamond Crystal brand)
  • 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))

Instruction

  • 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 the onions and sauté until translucent.
  • Stir in tomato paste and garlic, and cook for 30 seconds.
  • Add the seasoned beef, and pour in the salsa, stock, and fish sauce. Bring to a boil.
  • Cover the pot and place it in oven for 3 hours or until the 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 or freeze for up to 3 months and reheat right before serving.)
  • Spoon the beef onto a serving platter and top with cilantro and/or radishes if you’ve got ’em.