Procedure:
For the Braise. Peel and rough chop the braising vegetables. Preheat the oven to 350°. Heat a large cast iron skillet or braising dish and add the sunflower oil. Season and sear the chuck roast for about 2-3 minutes on each side until nicely browned. Remove the meat and sear the vegetables and garlic until lightly browned, one at a time to avoid crowding, and remove from the pan. Add the tomato paste and stir for one minute. Deglaze the pan with the bottle of red wine and reduce by half. Add the vegetables, meat, veal stock and remaining spices and herbs. Bring to a simmer on the stove, and then move to the oven for 8-10 hours until the meat is tender. When the braise is finished, remove the meat carefully, strain the liquid and reduce by half. Season the jus to taste. Allow the meat to cool before portioning.

For the Vegetables. Heat the blanched vegetables in garlic herb butter, and sear the slightly smashed potatoes in sunflower oil until golden brown on each side.

For the Tobacco Onions. Soak the shaved onions in buttermilk and hot sauce. Drain well and bread with chicken breader. Be sure to coat each onion piece carefully or they will clump together when fried. Fry in hot oil in an iron skillet or in a deep fryer.

To Assemble. Place the crispy potatoes in the bowl, then the green beans and carrots. Lay the braised meat across the green beans and finish with the reduced jus. Top with the tobacco onions and serve with the tiger sauce on the side. CS