Dutch Braised Beef (Draadjesvlees) with Root Vegetable Mash

Prepare the Braise

1. Season the beef chunks generously with salt and pepper. Melt 30g of butter in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef until deeply browned on all sides, then transfer to a plate and set aside.
2. Lower the heat to medium. Add the onions and garlic to the pot, cooking until soft and translucent, about 5 minutes.
3. Stir in the mustard and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
4. Return the beef and its juices to the pot. Pour in the beef stock, and add the bay leaves, cloves, and crumbled gingerbread. Bring to a gentle simmer.
5. Cover with a tight-fitting lid, lower the heat to the lowest setting, and let it braise gently for 2.5 to 3 hours until the beef is incredibly tender and easily pulls apart into threads.

Prepare the Root Vegetable Mash

1. While the beef is in its final hour of cooking, place the potatoes, parsnips, and carrots in a large pot. Cover with water and add a generous pinch of salt.
2. Bring to a boil and cook for 20 to 25 minutes until all the vegetables are fork-tender.
3. Drain the vegetables thoroughly and let them steam dry in the warm pot for 2 minutes to ensure a fluffy texture.
4. Add the remaining 20g of butter, heavy cream, and nutmeg. Mash until smooth and creamy, then season with salt and pepper to taste.

Serve

1. Remove and discard the bay leaves and cloves from the braising liquid. If the gravy is too thin, simmer uncovered for a few minutes until it thickens to a rich, glossy sauce. Gently press the beef chunks with a fork so they break apart into their signature strands.
2. Place a generous mound of the warm root vegetable mash on each plate, creating a shallow well in the center.
3. Spoon the ultra-tender braised beef and its rich, dark gravy into the well, allowing the sauce to cascade down the sides of the mash.