Steps

1. First, lightly pound the Beef Shin (400g) with a rolling pin to break down the fibers, then cut into bite-sized pieces. [This is the secret!] Pounding the meat makes it tender.
   🕒 02:46
2. Grate 1 Onion. [This is the secret!] The enzymes in onions help tenderize the meat.
   🕒 03:29
3. In a zip-top bag or resealable plastic bag, combine the cut Beef Shin, grated Onion, and Red Wine (150ml). Mix well.
   🕒 04:02
4. Remove as much air as possible from the bag, seal, and marinate in the refrigerator for 1 hour. [This is the secret!] Marinating tenderizes the meat and the red wine removes any gamey smell.
   🕒 04:54
5. Peel 1/2 Carrot and cut into irregular chunks.
   🕒 05:10
6. Cut 5 Mushrooms into quarters if large, or in half if small.
   🕒 05:44
7. Cut 1 clove of Garlic in half, remove the germ, and mince finely.
   🕒 06:06
8. Divide 1/2 Broccoli into florets and rinse quickly with water.
   🕒 06:33
9. Remove the marinated meat from the zip-top bag and thoroughly pat dry the grated onion and moisture with paper towels.
   🕒 07:19
10. Lightly coat the dried meat all over with All-purpose Flour (as needed). [This is the secret!] Dusting with flour locks in the flavor.
    🕒 07:56
11. In a frying pan, melt Salted Butter (15g) over medium heat with the minced Garlic. Once fragrant, turn off the heat.
    🕒 08:25
12. Place the floured Beef Shin in the frying pan, ensuring pieces do not overlap. Sear on low heat for 2 minutes.
    🕒 08:44
13. Flip and sear the other side on low heat for 1 minute 30 seconds. Then, increase heat to medium-high to brown the meat before turning off the heat. [This is the secret!] Searing slowly on low heat first and then on high heat at the end makes the meat tender and enhances its flavor.
    🕒 09:30
14. Add the cut Carrot and Mushrooms. Stir-fry over medium heat for about 1 minute 30 seconds, coating them with the delicious bits at the bottom of the pan.
    🕒 10:14
15. Turn off the heat, add the reserved marinade (Red Wine and grated Onion), Water (400ml), and the torn Bay Leaf (1). Stir briefly, then bring to a simmer over low heat.
    🕒 10:36
16. Simmer uncovered over low heat for 1 hour 30 minutes. If the liquid reduces by more than half during simmering, add Water (100ml). [This is the secret!] Simmering uncovered prevents the smell from building up and keeps the meat from becoming tough.
    🕒 11:00
17. With 15 minutes remaining in the simmering time, peel 2 Potatoes, remove any eyes, cut into irregular chunks, and soak in water for 10 minutes to remove bitterness.
    🕒 12:10
18. In a separate pot, bring water and Salt (1/2 tsp, not included in seasoning list) to a boil. Add the Broccoli and boil for 1 minute, then drain.
    🕒 13:10
19. Turn off the heat after simmering. Drain the Potatoes, add the Demiglace Sauce (290g), [A] Worcestershire Sauce (1.5 tbsp), [A] Ketchup (2 tbsp), [A] Sugar (1/2 tsp), and [A] Granulated Consommé (1 tsp). Mix well to prevent the demiglace sauce from clumping.
    🕒 13:53
20. Simmer over low heat for about 30 minutes, or until the Potatoes are tender. Stir occasionally to prevent sticking.
    🕒 14:33
21. Taste and adjust seasoning with [B] Salt (to taste) and [B] Black Pepper (to taste) as desired, then turn off the heat.
    🕒 14:59
22. Serve in bowls and garnish with the boiled Broccoli. Enjoy!
    🕒 15:15