Beef chuck short rib, slow-braised for over two hours in red wine and a rich mirepoix of onion, carrot, and celery, then glazed with a savoury sauce built from tomato paste, Worcestershire, and brown sugar. The meat is fall-apart tender, with deep caramelised flavour from a hard sear before braising. Alongside it, cauliflower rice gets a quick sauté with green peas, green beans, and a hit of sesame oil and soy sauce for a satisfying low-carb base. Mediterranean eggplant rounds out the plate, stewed with roasted red pepper, cumin, and fresh parsley.

Beef chuck, beef stock, diced tomatoes, tomato paste, red bell peppers, eggplant, carrots, green beans, cauliflower, green peas, yellow onion, green onion, garlic, olive oil, sunflower oil, sesame oil, soy sauce, Worcestershire sauce, apple cider vinegar, red wine, brown sugar, corn starch, paprika, ground cumin, dried oregano, fresh thyme, fresh parsley, bay leaves, black pepper, kosher salt.

Soy, wheat, sesame, fish, sulphites.