Beef chuck short rib, seared and braised low and slow in red wine, beef stock, and tomato paste with thyme and bay leaves until fall-apart tender. A rich, glossy sauce built from the braising liquid coats every piece. Alongside it, cauliflower rice stir-fried with green beans, peas, soy sauce, and sesame oil adds a lightly savoury crunch. A finishing touch of smoked tabasco butter, made with deeply browned garlic and liquid smoke, rounds out the plate with warmth and complexity.

Beef chuck, beef stock, green beans, carrots, cauliflower, green peas, green onion, yellow onion, tomato paste, red wine, butter, sunflower oil, sesame oil, soy sauce, Worcestershire sauce, apple cider vinegar, TABASCO, brown sugar, garlic, fresh thyme, fresh parsley, bay leaves, corn starch, liquid smoke, kosher salt, black pepper.

Milk, wheat, soy, sesame, fish, sulphites.