Fahrenheit Beef Roast with Cauliflower Risotto

Preheat oven to 275 ℉.
In a small bowl, combine 1 Tbsp salt, ½ Tbsp black pepper, ½ Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp ginger powder, and 2 Tbsp Chinese five-spice together. Rub seasoning over 3-4 lb beef roast.
Heat a large Dutch oven, or a deep pan that can be put in oven, over medium-high heat and add the 3 Tbsp olive oilHeat 3 Tbsp olive oil over medium heat in a deep pan which can be put in the oven. Then sear and brown seasoned 3-4 lb beef roast on all sides. Remove meat and set aside.
Add 3 cups mirin, 3 cups orange juice, 1 cup white granulated sugar, and ½ cup soy sauce to hot pan, scraping up all brown bits on bottom.
Reduce liquid by half.
Then add the browned beef roast back to the liquid, cover and braise in the oven for 5 to 6 hours, or until meat is extremely tender. Remove from the liquid, cool slightly, slice and serve.
When ready to serve, remove meat from liquid to let cool slightly. Then slice and serve with risotto.

Cut 1 large cauliflower into small pieces. You can rice the cauliflower but to make this a faster process, use a knife and cut small pieces.
Melt 3 Tbsp butter in a skillet and add minced ¼ medium onion and 2 cloves garlic. Cook over medium heat, careful not to burn garlic.
Stir in cut cauliflower and sauté for 4 minutes.
Pour in ¼ cup heavy cream and ¼ cup chicken broth. You can also use vegetable broth, if preferred.
Reduce to nearly half, when most of the liquid is gone and has thickened.
Stir in ¼ cup parmesan cheese and ¼ cup mozzarella cheese. Cook until cheese is melted. Add salt and pepper to taste.
Serve warm with Fahrenheit beef roast and enjoy.