Shredded Beef Tacos with Pickled Red Onions

This beef is a great compliment to this Sheet Pan Shrimp Tacos recipe.

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• 2 pounds boneless beef short ribs
• Kosher salt and pepper
• Beef broth or water
• 1 Bay leaf
• Spices:
  • Cumin
  • Smoked paprika
  • Oregano
  • Coriander
• Pickled red onions
• Corn tortillas

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1. Pre-heat oven to 375-F.
2. Pat the short ribs dry with a paper towel.
3. Cut short ribs into 2-3 inch chunks.
4. Sprinkle each side with kosher salt and pepper.
5. Coat the bottom of a Dutch oven with oil and place over medium-high heat. Sear the short ribs on all sides.
6. Add enough beef broth or water to come up almost all the way to the top of the meat. Sprinkle in a little cumin, smoked paprika, oregano, and coriander. Add a bay leaf.
7. Place in the oven for 2 1/2 hours or until fork tender.
8. Shred with two forks.