rebusan daging sapi dengan kembang kol tumbuk

Instructions

1. To make the mashed cauliflower, bring a large pot of water to a rolling boil over high heat. While the water is heating, remove the stem from the cauliflower and cut it into florets. Once the water begins to boil, add the cauliflower and continue to the boil it for about 10 minutes, or until it is very tender.
2. Save about 1/2 cup of the cauliflower cooking water, and then drain the rest in a colander. Return the drained cauliflower to the pot with the heat turned off. Add the butter, chicken base, and one clove of minced garlic. Mash the cauliflower using a potato masher or an immersion blender, adding back some of the reserved cooking water if the moisture becomes dry. Season with salt and pepper to taste.
3. To make the ragout, dice the onion and mince the garlic. Add both to a large pot along with the olive oil. Saute the onion and garlic over medium-low heat for 3-5 minutes, or until tender. Add the tomato paste and continue to stir and cook the mixture for about five minutes (this will slightly caramelize the sugars in the tomato paste).
4. Stir the wine or beef broth into the tomato paste mixture. Add the diced tomatoes (with juices), basil, oregano, bay leaf, soy sauce, and brown sugar.
5. Thaw your shredded beef (if frozen) and drain off the cooking liquids. Add the shredded beef to the pot and stir everything together. Allow the mixture to come up to a light simmer and let it cook for 30 minutes, stirring occasionally. Finally, taste the sauce and add salt as needed (I added about 1 tsp, but start with 1/2 tsp).