Cut the Beef: Begin by cutting the beef into bite-sized chunks, approximately 1-2 inches each. Pat them dry with paper towels to remove any excess moisture, as this will help with browning later.

Season the Beef: Sprinkle the beef with a pinch of salt and black pepper, making sure to coat all sides. Set the beef aside to marinate slightly while preparing the rest of the ingredients.

Melt the Butter: In a large heavy-bottomed pan or Dutch oven, melt 100g of butter over medium heat. Once the butter is melted and bubbling, add the sliced onions.

Cook the Onions: Sauté the onions for about 8-10 minutes, stirring frequently, until they turn golden brown and start to caramelize. The onions will add sweetness and depth of flavor to the dish.

Add the Garlic: Add the minced garlic to the pan with the onions. Cook for an additional 1-2 minutes, stirring frequently, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can become bitter if overcooked.

Brown the Beef: Increase the heat to medium-high and add the seasoned beef chunks to the pan with the onions and garlic. Sear the beef on all sides, about 2-3 minutes per side, until the meat is browned evenly. You may need to do this in batches to avoid overcrowding the pan.

Add Ground Coriander and Black Pepper: Sprinkle 5g of ground coriander and 5g of black pepper over the beef and onions. Stir everything together to ensure the spices coat the beef evenly.

Add Water: Once the beef is browned, pour 100ml of water into the pan. The water will help deglaze the pan, releasing all the flavorful bits stuck to the bottom. Stir gently to combine everything.

Simmer the Beef: Lower the heat to a gentle simmer. Cover the pan with a lid and let the beef cook slowly for about 1.5 to 2 hours, stirring occasionally. The slow cooking process will make the beef tender and flavorful as it absorbs the rich butter and onion sauce.

Check for Doneness: After 1.5 to 2 hours, check the beef. It should be tender and easy to break apart with a fork. If the liquid has reduced too much during cooking, you can add a little more water to create a richer sauce.

Add Parsley: Once the beef is tender, stir in 15g of freshly chopped parsley. The parsley adds a burst of freshness and color to the dish, balancing the richness of the butter and beef.

Adjust Seasoning: Taste the sauce and adjust the seasoning if needed by adding more salt or pepper to your liking.

Serve Hot: Transfer the butter-braised beef and its savory sauce to a serving dish. Serve hot, garnished with additional parsley if desired.

Pairing Suggestions: This dish is best enjoyed with mashed potatoes, rice, couscous, or crusty bread to soak up the delicious sauce. It also pairs well with a fresh green salad or roasted vegetables on the side.