Short rib breakfast hash

Season the short rib meat generously on both sides with kosher salt and cracked black pepper.

Brown the short ribs crispy and golden on all sides in a very large roasting pan, 10 to 15 minutes; remove.

In the same pan, cook the roughly cut onions, carrots, celery and crushed garlic until they almost get a light char at the edges; the high heat is fine, and it gets smoky.

Return the short ribs, deglaze with the red wine and cover everything with stock.

Cover with a lid or aluminum foil and simmer about four hours.

Remove the meat, strain the braising liquid into another pot and reduce it by a third; shred the meat into large tender chunks.

Cut the onions, potatoes and green tomatoes into wedges; chop the red jalapenos.

In a large saute pan on high heat with a splash of oil, roast the onions until coloured, then the potatoes until slightly tender; finish with the green tomatoes and jalapenos. Take off the heat.

Add the shredded short rib to the reducing liquid to heat through and glaze. Fry an egg sunny side up, or poach it.

Set the egg in the centre of the plate, arrange the vegetables around the yolk, top with the glazed short rib and finish with cracked black pepper and salt.