Rub the meat thoroughly on both sides with salt, black pepper, and sweet paprika.
Heat the clarified butter in an oven-safe pot over high heat. Sear the meat on both sides until nicely browned, then remove it to a plate.
Add the roughly chopped mushrooms, carrot, red bell pepper, celeriac, onion, and garlic to the same pot. Fry briefly until fragrant, scraping up any browned bits from the bottom.
Pour in about a glass of water and the soy sauce, then add the fresh herbs. Return the seared meat to the pot, placing it on top of the vegetables.
Cover the pot and bake in a preheated oven at 120°C (250°F) for 3.5 to 4 hours, until the meat is very tender and juicy.
Remove the pot from the oven and take out the meat. Strain the vegetables through a sieve, pressing them to extract the flavors, and pour the strained liquid back into the pot.
Mix the potato starch and wheat flour with 3 tablespoons of water. Stir this mixture into the sauce and bring it to a boil to thicken it.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →