Pulled Beef with Creamy Parmesan Mash

The method

1. 01

   Season and sear the beef on all sides, then remove from the pan and cook down the onions and garlic.

2. 02

   Deglaze the pan with red wine, add tomato purée, and cook for a few minutes.

3. 03

   Add all other ingredients and the beef back to the pot, cover with foil and a lid, and cook for 4 hours in the oven at 140 degrees Celsius (fan), turning the beef halfway through.

4. 04

   Shred the beef and finish by cooking on the stove until reduced, about 15-20 minutes.

5. 05

   For the mash, peel and dice the potatoes before boiling until fork tender. Use a potato ricer for extra smooth mash, then add butter, cream, Parmesan, and salt until achieving the perfect creamy consistency.