Peel, dice, and boil potatoes in salted water until fork tender; mash with butter, flavor concentrate, milk, and wasabi powder.
Combine Maggi Seasoning and stock; mix well.
Rub short ribs with salt and pepper to taste.
In a large braising pan, add the onion, carrot, and celery; lay short ribs on top. Pour brown stock over the meat. Braise on low heat until meat is tender, 2 to 3 hours. When short ribs have finished cooking, remove from the mirepoix and toss in sesame seeds.
Plate mashed potatoes with short ribs and garnish with scallions.
4 oz butter
4 each Carrots, peeled, 3/4 in dice
2 cup celery, 3/4 in dice
3 oz Maggi Seasoning
2 tbsp Milk
2 lb potato(es)
3 cup Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared stock