*butcher's Choice Recipe

Trim and cut

Pat the beef chuck and pork shoulder dry with paper towels. Trim excess silverskin and large hunks of fat, then cut into roughly 1-inch (2.5 cm) cubes so pieces cook evenly.

Place cubed beef and pork into a large bowl or resealable bag and season with 1 tsp salt and 1 tsp black pepper, tossing to coat evenly.

In a small bowl whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, brown sugar, smoked paprika, dried thyme and red pepper flakes until combined.

Pour half of the marinade (reserve the other half) over the seasoned meat, tossing to coat thoroughly. Let meat marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor. Remove meat from fridge 20 minutes before cooking to come closer to room temperature.

If using vegetables: heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 1 tablespoon vegetable oil. Add diced onion, carrot and celery, season lightly with a pinch of salt, and cook, stirring occasionally, until vegetables are softened and starting to brown, about 6–8 minutes. Transfer vegetables to a bowl and set aside.

Heat the same skillet or Dutch oven over medium-high heat. Add remaining 1/2 tablespoon vegetable oil. Working in a single layer (sear in batches if needed), add meat cubes and sear without moving until a deep brown crust forms, about 2–3 minutes per side. Do not overcrowd the pan. Transfer seared meat to a plate as you go.

Once all meat is seared, reduce heat to medium. Add 1 tablespoon unsalted butter to the pan. If you cooked vegetables earlier, return them to the pan now and stir 1 minute to combine and pick up browned bits.

Pour in the reserved marinade and scrape the bottom of the pan with a wooden spoon to deglaze and release browned bits. Add tomato paste and cook, stirring, 1 minute to caramelize slightly.

Add red wine (if using) and let it simmer 2–3 minutes to reduce by about half, scraping the pan. Then add beef stock and return the seared meat (and any accumulated juices) to the pot.

Bring the mixture to a gentle simmer, reduce heat to low, partially cover, and simmer gently for 45–55 minutes, or until both beef and pork are tender and the sauce has concentrated. Stir occasionally and skim any excess fat from the surface if desired.

Taste the sauce and adjust seasoning with remaining 1/2 tsp salt and additional black pepper to taste. If you want a thicker sauce, whisk the cornstarch with cold water to make a slurry, then stir it into the simmering sauce and cook 1–2 minutes until thickened.

Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon unsalted butter (optional) for sheen. Let rest off heat 5 minutes before serving so juices settle.

Serve the Butcher's Choice over mashed potatoes, polenta, rice, or alongside crusty bread. Spoon plenty of sauce and vegetables over the meat. Garnish with extra parsley if desired.