Oven Braised Mexican Beef

Ingredients:
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
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 (I didn't have this so omitted)
½ cup minced cilantro (optional)
1 avocado, sliced (optional)

Directions:
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 in a dutch oven and saute onions until translucent. Stir in tomato paste and fry for 30 seconds before adding garlic. Add beef, stock, salsa, and fish sauce and bring to a boil.

Cover pot and place in oven for 3 hours. 

Serve with avocado slices, minced cilantro and lime-cilantro cauliflower rice. 

Notes:

So delicious also. I really enjoyed this recipe and it required minimal effort. Can be made in advance and reheated for a weeknight dinner.