In a large bowl soak the meat in water (just enough to cover it) with plenty of coarse Kosher salt to rid it of any blood.
In a griddle or cast iron skillet roast Roma tomatoes, onion, garlic cloves and dried chilies. Start by roasting the tomatoes, onion and garlic cloves and add the chilies at the end and roast them very lightly, lest they become bitter. You don't want to burn them, you just want to enhance and release their flavor by applying some heat. In the blender process chilies, onion, garlic cloves and tomatoes with all the spices and the vinegar. If the paste is too thick add a bit of water, just enough to keep the blender going.
Discard the meat soaking water, rinse perfectly and place meat in a plastic zipper bag or an airtight container, pour the chili mix on top and marinate overnight (at least for 8 hours).
Preheat oven at 355 F, place meat and marinade in a baking dish and roast for 3 to 4 hours (depending on your oven) checking on it often, adding beef broth/stock as needed to desired thickness of the sauce; roast uncovered until fork-tender and cover dish if meat browns too much; you don't want it to burn. Season with salt, if necessary, but wait almost until the end of the oven time, as the sauce gradually thickens, increasing the level of saltiness.
Serve with rice and/or beans and eat in tacos garnished with chopped onion and snipped cilantro; squeeze some lime if you 'd like to, and top with your favorite salsa.
