In a large pan or casserole, heat oil over high heat. Brown beef on all sides until a golden brown crust forms; remove from pan. Add carrots, celery and onions to the pan; season with pepper. Sauté until onions are tender; add garlic and thyme. Cook until all vegetables are tender. Deglaze with wine; add brown sugar, beef broth and soy sauce. Return meat to pan and bring to a low simmer. Cover pan with aluminum foil and place in a 250°F convection oven 2-3 hours or until beef is tender.
Remove beef; strain liquid into a saucepan. Add demi-glace; simmer until reduced by three-quarters. Season with soy sauce, if needed. Reserve ½ cup sauce; shred beef and mix with remaining sauce. To make cherry sauce, in a small saucepan, combine reserved sauce, cherry concentrate and cherries. Heat gently; keep warm.
Pickled Onions
1 Tbsp olive oil
1 red onion, cut into ½-in rings
1 tsp champagne vinegar
1 Tbsp Kikkoman Kotteri Mirin
1 tsp sugar
1 tsp salt
In a skillet, heat oil on medium high heat. Add onion; stir until coated with oil. Add vinegar, kotteri mirin and sugar; cook about 3 minutes or until softened. Spread on a sheet pan; sprinkle with salt. Refrigerate, covered, at least 6 hours.
Plating
1 cup Soy Braised Short Ribs (see recipe), chopped coarsely
½ cup short rib sauce
Puff pastry rounds
1 cup Pickled Onion (see recipe), chopped
Cherry Sauce
Heat short ribs in sauce; layer between puff pastry rounds. Garnish with pickled onions and cherry sauce.
