Ingredients

Method

1. 1

   Place the beef chunks on a baking sheet and season generously on all sides with kosher salt and black pepper.

2. 2

   In a large Dutch oven or heavy-bottomed pot over medium-high heat, sear the beef in batches until a deep brown crust forms on all sides. Remove the seared beef from the pot and set it aside.

3. 3

   In the same pot, add the finely diced onion, carrots, celery, and garlic to the rendered beef fat. Sauté for 5-7 minutes until the vegetables have softened.

4. 4

   Squeeze in the tomato paste and cook for 1 minute, stirring constantly. Sprinkle the flour over the vegetables to create a roux and cook for another minute.

5. 5

   Pour in the beef broth, stirring to deglaze the bottom of the pot and incorporate the roux.

6. 6

   Add the bay leaves, rosemary sprig, dried thyme, and the peel of one orange to the pot.

7. 7

   Return the seared beef to the pot, along with a chunk of parmesan rind.

8. 8

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot with a lid, and let it braise for 3-4 hours, or until the beef is fall-apart tender.

9. 9

   While the beef is braising, prepare the mashed potatoes. Boil the peeled potatoes in salted water until very tender. Drain the potatoes and pass them through a ricer into a large bowl.

10. 10

    Pour brown butter and grated parmesan cheese into the riced potatoes. Mix thoroughly until smooth and creamy. Season with salt to taste.

11. 11

    Once the beef is tender, remove it from the pot. Shred the beef using two forks and return it to the sauce. Stir to combine.

12. 12

    To assemble the meals, place a generous scoop of the brown butter parmesan mashed potatoes into each container. Top with a portion of the red wine braised beef.

13. 13

    Garnish with freshly chopped chives before sealing the containers. The meals can be stored in the refrigerator or frozen for later.