Ingredients for the recipe:

Braised Beef Chuck:

• •  1.8kg beef chuck
  •  3 carrots
  •  2 red onions
  •  3 bay leaves
  •  3 thyme sprigs
  •  2 garlic cloves
  •  1 tsp of 5 pepper blend
  •  70g of salted soy sauce
  •  25cl red wine
  •  2.5L of veal stock

Sesame Oil Yogurt

• • 600g Greek yogurt
• • 2 tbsp of toasted virgin sesame oil

Other Ingredients:

• • 4 tbsp of golden sesame seeds
• • 500g shiitake mushrooms
• • Fresh coriander (to taste)
• • Salt/Pepper (to taste)
• • Butter (as needed)
• • Grape seed oil

Preparation

The Day Before:

• Preheat your oven to 210°C (convection). In a large pot with a drizzle of grape seed oil, sear each side of the beef chuck. Transfer to a large ovenproof dish with a lid. Add roughly chopped vegetables to the pot: carrots, onion, garlic, bay leaves, thyme, and 5 pepper blend. Add a knob of butter and deglaze the pot. Once the vegetables are golden, deglaze with soy sauce. Bring to a boil, then add red wine. Once boiling, pour over the beef. Cover with veal stock and bake for 30 minutes. Reduce the oven temperature to 120°C and cook for 4 hours. Once done, wrap in plastic wrap to form a uniform shape and refrigerate. Store the broth separately in the fridge.

On the Day:

• Skim the fat from the broth and reduce it by ¾ to obtain a rich sauce. Keep warm. Mix Greek yogurt with toasted sesame oil, season with salt and pepper, and refrigerate. Trim the stems from the shiitake mushrooms and set aside. Slice the beef into portions and set aside. In a large pan, heat grape seed oil with a knob of butter. Sear each side of the beef portions over high heat. Remove once browned, add more butter, and sauté the shiitake mushrooms with a pinch of salt for 5 minutes. Lightly brush the top of each beef portion with toasted sesame oil and sprinkle with golden sesame seeds. Spread a spoonful of yogurt in the center of the plate, place the beef with the shiitake mushrooms beside it, and drizzle with the reduced sauce. Garnish with fresh coriander.

Enjoy your meal!