• 4 lbs (1.8 kg) boneless beef chuck, cut into 1-2-inch pieces
• 1 Tbsp (8 g) Maldon flaky sea salt
• 2 Tbsp (28 g) butter
• 1 Tbsp avocado oil

Season chuck meat with Maldon salt. Heat butter and avocado oil in a large preheated pan over high heat, then brown the meat on all sides until a deep crust forms. Transfer meat to a large lidded heavy-bottomed Dutch oven.

• 2 carrots, roughly chopped
• 0.5 red onion, roughly chopped
• 2 stalks celery, roughly chopped

Brown the roughly chopped carrots, red onion, and celery in the same pan until they take on color; transfer to the Dutch oven.

• 1 bottle red wine
• 0.5 heads garlic, halved, left whole
• 1 bouquet garni, consisting of thyme, rosemary and sage
• 2 cups (480 g) beef broth

Deglaze the pan with some of the red wine, scraping up browned bits; pour into the Dutch oven. Add remaining red wine, halved garlic head, bouquet garni, and beef broth. Bring to a boil, cover, and cook on low for about 3 hours, or until meat is fall-apart tender.

• 1 onion, diced
• 2 medium carrot, diced, medium dice
• 4 stalks celery, diced, medium dice
• 2 Tbsp (27 g) olive oil
• 4 cloves garlic, minced
• 1 Tbsp (16 g) tomato paste

Cook the diced yellow onion, diced carrots, and diced celery in olive oil over medium-low heat, covered, for 20 minutes until very soft and lightly colored at the edges. Uncover, add minced garlic and tomato paste, and cook over medium heat for 5 minutes; set aside.

• 12 to 14 Yukon Gold potatos, peeled
• 2 Tbsp (18 g) kosher salt
• 2 cups (490 g) whole milk, warm
• 1 stick butter, softened
• 1 ¹⁄₂ cups Gruyère cheese, shredded
• 1 tsp (6 g) salt, if needed

Boil the potatoes in heavily salted water until tender. Drain and steam-dry for 10 minutes under a kitchen towel, then rice. Stir in warm milk and softened butter until incorporated. Mix in most of the shredded Gruyère, reserving a small handful for topping; season with kosher salt and additional salt if needed.

• 3 Tbsp (43 g) butter, softened
• 3 Tbsp (30 g) potato flour
• 1 Tbsp (15 g) red wine vinegar

When beef is tender, remove meat; discard braising vegetables and strain the liquid. Cool meat slightly, then shred. Add shredded meat to the pan with the cooked mirepoix mixture and bring to a boil with the strained liquid. Stir in beurre manié (mashed softened butter and flour) to thicken, and cook on medium until thickened and largely reduced, about 5 minutes. Stir in red wine vinegar.