Braised beef
1 kg (2.2 pound) beef
40 g (1.41 oz) butter
150 g (5.29 oz) onions
8 allspice corns
8 white peppercorns
500 ml (16.91 fl oz) water
10 g (0.35 oz) salt
300 ml (10.14 fl oz) heavy cream
600 g (21.16 oz) large carrots
Corn starch slurry for the sauce

Hasselback potatoes
800 g (28.22 oz) small potatoes
50 ml (1.69 fl oz) neutral vegetable oil

Green beans
600 g (21.16 oz) green beans
20 g (0.71 oz) butter
3 g (0.11 oz) salt

Chanterelles
400 g (14.11 oz) small chanterelles
20 g (0.71 oz) butter
3 g (0.11 oz) salt

instructions

Braised beef
Heat a large pan and add the butter.
Add the beef and fry until light brown.
Chop the onions and add to the pan. Fry for 5 minutes.
Add the water, salt and spices.
Cook with a lid for 1 hour.
Peel the large carrots and cut them into cylinder shapes. Add them to the cooking pot.
Continue to cook with lid for 20 minutes. Pick out the carrots and set aside.
Let the beef and carrots sit with a tinfoil tent for 15 minutes before serving.
Put the pot on high heat and add the cream. Let the sauce reduce to half.
If you want the sauce thicker, mix some corn starch with some water to make a slurry. Slowly pour some into the sauce while stirring constantly.
Bring the sauce to a boil before adding more of the slurry.

Hasselback potatoes
Put a pot with water on medium heat and bring to a simmer.
Peel the small potatoes and put one on a wooden spoon. Use a small, sharp knife to cut the
potato in 2 mm slices. The wooden spoon prevents the slices to go all the way though the potato.
Put the potatoes in the simmering water for 5 minutes. Drain the water and let them steam off.
Preheat an oven to 180° C (356 degrees Fahrenheit)
Brush the potatoes with the vegetable oil and put them on a baking tray.
Bake in the oven until they are golden brown and crispy. Approximately 10 minutes.

Green beans
Fry the green beans in the butter and salt on medium heat for 12 minutes, until they are golden brown.

Chanterelles
Rinse and fry the whole chanterelles in the butter and salt on medium heat until the liquid has evaporated.
Fry for another 5 minutes, until they are golden brown.

Assembly
Slice the braised beef thinly and roll the slices. Cut the rolls and stand them on the plates.
Arrange the carrots, green beans, potatoes and chanterelles on the plates.
Strain the sauce and drip some on the plates. Serve more sauce on the side.
Rinse and scatter the pea shoots.