Oven-Braised Mexican Beef
- 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
- ½ cup chicken stock
- ½ teaspoon Red Boat Fish Sauce
- ½ cup minced cilantro (optional)
- 2 radishes, thinly sliced (optional)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Cilantro (1/2 cup)
- Onion, medium (1)
- Radishes (2)
- Meat
- Beef short ribs, boneless (2 1/2 pounds)
- Canned Goods
Chicken stock (1/2 cup)- Tomato paste (1 tablespoon)
- Condiments
- Red boat fish sauce (1/2 teaspoon)
- Salsa, roasted (1/2 cup)
- Cooking & Baking
- Chili powder (1 tablespoon)
- Coconut oil or fat of choice (1 tablespoon)
- Garlic cloves (6)
- Kosher salt (1 1/2 teaspoons)
Preparation
Read recipe preparation on nomnompaleo.com
Social Stats
67.5Rating
1-100
1-100
15Tweets
209Facebook
Shares
Shares
2StumbleUpon
Views
Views
777PinterestPins
Recipe Stats
Published May 3, 2012 (9 months ago).
104 people saved this recipe.
