Shredded Beef Tacos with Pickled Red Onions

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

Pre-heat oven to 375-F.
Pat the short ribs dry with a paper towel.
Cut short ribs into 2-3 inch chunks.
Sprinkle each side with Kosher salt and pepper.
Coat the bottom of a Dutch oven in oil and turn on the heat to medium-high. Sear the short ribs on all sides.
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.
Place in the oven 2 1/2 hours or until fork tender.
Shred with two forks.