Pat the meat dry with paper towels and season with salt. In a braiser or Dutch oven, heat oil over medium-high heat and brown meat on all sides, about 6 minutes.
Remove from braiser and set aside. Reduce the heat to medium and add the onion. Cook for 5 minutes, until golden. Stir in the seasoning mixture and cook 1 minute longer.
Whisk in the water and tomato sauce. Bring to a boil, add the meat back to the pot and turn to coat. Reduce the heat to a simmer, cover and cook for 1 ½ hours, until meat is fall apart tender.