Use chuck short ribs, certified angus.
Cut the beef into strips then cubes 1 1/2 inches.
Cut your mirepoix (carrots, onions, celery, bouquet garni).
Marinate beef & mirepoix 24 hours in burgundy wine.
Dice pork belly and mushrooms...
Strain the marinade. With paper towels dry the beef and mirepoix. In a cast iron marmite, saute pork belly. Then add mushrooms, beef and mirepoix cook until lightly colored. Cover with burgundy wine from marinade. Cover with the lid and bake in a 275 degree oven for 3 hours.
Et voila! Garnish with carrots glacees and pommes anglaises. My favorite pairing Moulin a Vent Cru du Beaujolais. Bon Appetit! No time to cook? Come in for our Julie & Julia tribute menu $59 for 3 courses through the end of September. (808) 944-4714