Tastes rich and velvety.
1. I used a mix of Beef Cheeks and Short ribs (trimmed). Approx 1.5kg.
2. I cut off the bones off the ribs with some meat and used it to make a quick beef stock in the pressure cooker with celery, carrots, onions and a dash of fish sauce + marmite (the last 2 when added in small quantitites add umani without intruding with their unique fermented flavours).
3. Cut the meat into smallish cubes. Then brown in batches in pot.
4. Slice in half 2 medium carrots, quarter one large yellow onion. Put in mix of red wine (merlot) and beef stock in about 1:2 ratio. add a small bunch of fresh thyme and about 3 tablespoons of tomato puree. The stock/wine mix should just barely cover the beef.
5. Braise for 9 hours at 100C in oven (overnight in my case). Traditionally 140C for about 4 hours will also do. The meat will be practically falling apart into small pieces and strands.
6. Strain out solids, pick the meat out from the vegetables and put aside. Discard vegetables.
7. Thicken the stock with regular blond roux. About 120g per litre of stock. Salt and pepper to taste. I used quite a lot of pepper to make it distinctly peppery. Add more tomato paste for balance if necessary.
8. Put meat back and warm the whole thing up. Pour over a bed of mashed potatoes and garnish with chinese celery.
9. The beef is rich, so mashed potatoes should not be too buttery. Also serve with plain vegetables (e.g. steamed baby carrots or sweet corn).
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