Preheat oven to 350°F (180°C). Rub the beef with La Grille Brazilian Style BBQ Seasoning. Sea in oven and deglaze with beer and reduce by half. Add the beef stock and braise in oven at 350°F (180°C) until beef is tender. Remove the beef and shred. Reduce the braising liquid to a glaze and mix into beef.
Boil cider vinegar with half the Club House Pink Peppercorns and pour over the sliced onions to pickle.
Pink Peppercorn Sour Cream
Mix the remaining Club House Pink Peppercorns and mix into sour cream.
In the taco shells arrange the beef and top with pickled onions, pink peppercorn sour cream, sliced radish, jalapenos cabbage and cheddar cheese.