Maris piper potatoes, carrots, onions, shitake powder, panko, ground beef (martinated short ribs, and dry aged chuck, and brisket) star anise and fennel pollen
Sweet and Spicy aioli
Things I've learned from making this, something I've learned from Heston Blumenthal. Star anise and lightly carmalezied onions, the combination produces sulphur compounds that brings out the meat notes of a dish.
54°c/ 130F for 45 mins that way the meat is still juicy since the ground beef have the tendency to dry out as you get the last few bites.
The aioli has sun dried tomatoes paste in it since it has a higher umami punch than regular tomatoes( 3-5 times more gluamate levels)
Peanut oil with animal fat
Debating on what I like better duck fat or beef tallow.