Slow-Cooked Taco Beef

Directions

1. Preheat the oven to 225F. 
2. Cut the short ribs into 2” pieces. Season all sides with salt.
3. Heat the avocado oil in a large Dutch oven. Once the oil shimmers, add the meat to the pot and sear for 1-2 minutes on each side. 
4. Remove the seared meat from the pot and pour in the bone broth. 
5. Bring the broth to a simmer, then return the meat to the pot. It should be completely covered by liquid. 
6. Add the taco seasoning to the pot and stir to combine. 
7. Cover the pot and place in the oven. Cook for 3-4 hours (or longer if you have time), until the meat is tender and falls apart easily with a fork. 
8. Remove the pot from the oven and shred the meat. Spoon some of the liquid over it to keep it juicy, and serve with your favorite taco salads.