Place the beef on a tray and evenly season all sides with salt and pepper. Transfer the tray to the refrigerator, uncovered, for one hour to overnight.

Preheat a dry cast-iron skillet over medium heat. Add the guajillo, ancho and arbol chiles and cook, flipping them every 30 seconds, until they become soft and pliable, around 2 minutes total. Transfer the chiles to a high-speed blender and set aside.

In the same dry skillet, add the onion, tomatoes, garlic cloves, and ginger root and cook until lightly charred and blackened, around 2 minutes. Flip and char the other sides, around 2 more minutes. Transfer everything to the blender along with the chiles and 34 ounces of beef bone broth. Blend the mixture on high speed until completely smooth and set aside.

Preheat a 5-quart Dutch oven or stockpot over medium-high heat. Add the avocado oil and heat it until shimmering. Add the beef brisket and cook, undisturbed, until deeply browned, around 5 minutes. Flip and brown the other sides, around 5 more minutes. Pour in the reserved blended chile mixture along with the additional beef broth, apple cider vinegar, oregano, cumin, cinnamon stick, and bay leaves. Bring the liquid to a simmer, cover the pot with a lid, reduce the heat to low and cook, stirring occasionally to prevent burning, until the meat is completely tender, 3 to 4 hours. If the meat is still not tender after 4 hours, continue cooking over low heat, checking on it every 30 minutes.

Transfer the beef to a bowl and discard the cinnamon stick and bay leaves. Use your hands or two forks to shred the beef into strands. Return the beef to the broth, stir to incorporate, taste for seasoning and adjust with salt as desired.

Ladle the birria into individual bowls, garnish with diced onion and chopped cilantro and serve with lime wedges, radish and tortillas.