Goulash

Trim the hard fat from the chuck roast and cut it into one inch cubes, following the natural seams.

Toss the beef with about three tablespoons of olive oil and two strong three finger pinches of salt.

Spread it on a sheet tray and brown it under the broiler about eight inches away for about 15 minutes, checking every five and rotating halfway, then another five to seven minutes.

Set a Dutch oven over medium high with copious oil, add all 750 g of onions with a four finger pinch of salt and stir to coat.

Cook the onions slowly about 15 minutes until melty and no longer fibrous, with barely any colour; deglaze with a little water if they catch. Do not caramelize.

Add 15 to 20 grams of garlic and sweat one to two minutes to take off the raw edge.

Stir in 30 g tomato paste and fry about a minute, turning the heat down to avoid hard caramelization.

Kill the heat and add 50 g paprika, blooming it over very gentle heat so it does not turn bitter.

Add 1000 g chicken stock with two packets of powdered gelatin whisked in, and bring to a spirited simmer.

Add five to ten grams of beef base and about three bay leaves and stir in.

Add all the broiled beef along with the fond and juices from the tray, and bring to a lazy simmer.

Lid on, braise at 300 degrees F for about 90 minutes; the beef should be just past halfway and not yet shreddable.

Stir in 450 g chunky Yukon gold potatoes, 300 g carrots and 250 g diced bell peppers.

Lid on, back into the 300 degree oven for another 45 minutes, stirring halfway through, for about two and a half hours in total.

Check that a potato smushes but holds together and that the beef pulls apart without falling apart.

Cool about 30 minutes, then refrigerate overnight so the meat sucks the liquid back up and the flavours come together.

The next day pull about 75% of the set fat off the top, bring back to a simmer and taste for salt.

Serve with a dollop of sour cream and a big pinch of fresh chives.