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Oven-Braised Mexican Beef

Michelle Tam
  • 190 minutes
  • Serves 6

INGREDIENTS

2 1/2

lbs Beef short ribs, boneless

1/2 cup

Cilantro

6

Garlic cloves

1

Onion, medium

2

Radishes

1/2 cup

Chicken stock

1 tbsp

Tomato paste

1/2 tsp

Red boat fish sauce

1/2 cup

Salsa, roasted

1 tbsp

Chili powder

1 tbsp

Coconut oil or fat of choice

1 1/2 tsp

Kosher salt