Preparing the Beef:
- 2lb boneless beef short rib or flap meat
- 2 tablespoons salt mix: equal parts of sea salt, white pepper, ground cumin, black pepper. Make in batches and store next to the stove.
- 3 tablespoons butter
- 1 onion chopped
- 1/2 bottle red wine
- 2 quarts chicken stock
Season the beef. Heat a deep roasting pan on the stove over medium flame. Lace butter in the pan and sear the beef for several minutes on each side. Once browned, add liquid and bring to a simmer. Cover and place in a 350°F oven for 3 hours. Remove, strain the stock, and slice the beef into pieces. Refrigerate the beef in the stock overnight. Read More »