W30 Mexican Braised Beef

• 2 1/2 lbs beef ribs, remove the meat, save the bones to make broth
• 1 teaspoon ground red chili pepper
• 2 teaspoons cumin
• 1 1/2 teaspoons salt
• 1 tablespoon coconut oil
• 1 medium onion, sliced thin
• 1 tablespoon tomato paste, Thermomix Tomato Paste - No Added Sugar
• 6 garlic cloves, peeled and smashed
• 1/2 cup salsa, Salsa Roja Asada is best
• 1/2 cup chicken stock
• 1 teaspoon fish sauce
• 1/2 cup cilantro, minced

1. Preheat the oven to 300u0b0 F, 150u0b0 C.
2. Cut the meat into 1 1/2 inch cubes. In a large bowl combine the beef, chili powder, and salt.
3. Melt the coconut oil over medium heat in a large Dutch oven - or other oven-safe pot. Saute the onion until translucent.
4. Stir in the tomato paste and allow to cook for 30 seconds or so.
5. Toss in the mashed up garlic. Add in the seasoned beef, the salsa, stock, and fish sauce. Bring the whole thing to a boil. Smells good already. But wait, there's more!
6. Cover the Dutch oven and place in the preheated oven. Let it sit for about 3 hours. The beef will be fall-apart tender and so delicious it will bring tears to your eyes. Keeps for 4 days and reheats well.
7. Sprinkle a little chopped cilantro over all right before serving. Viva!

beef ribs, ground red chili pepper, cumin, salt, coconut oil, onion, tomato paste, garlic, salsa, chicken stock, fish sauce, cilantro

Taken from www.food.com/recipe/w30-mexican-braised-beef-516239 (may not work)