Part 2/7:
The process begins simply, yet thoughtfully. First, a cut of beef is seared to lock in its natural juices and flavor. Then, a medley of vegetables comes into play—parsnips, onions, parsley, and a touch of salt—sautéed until fragrant and tender. This foundational step not only adds depth to the dish but also sets the stage for the magic that occurs during the braising process, where gentle heat transforms these humble ingredients into a tender, flavorful masterpiece.