Nordic poke' bowl with matjes & beef

For the rub, mix the salt, brown sugar, garlic granules, paprika and mustard powder and rub into the meat. Cover and leave to marinate overnight in the fridge. The next day, remove the meat from the fridge and leave to stand at room temperature for 30 minutes. Preheat the oven to 130 degrees. Peel and quarter the onions and sauté in clarified butter in a roasting tin, move to one side to add the meat and brown on all sides. Deglaze with beef stock and place the roasting tin in the oven with the lid on for 6 hours. Remove the meat from the roasting tin, wrap in aluminum foil and leave to rest for approx. 30 mins. Strain and collect the gravy. Shred the beef with two forks, mix with some of the juices and leave to cool until lukewarm. For the dressing, mix the créme fraiche, cream and vinegar until smooth. Season to taste with salt, pepper, sugar and a little grated lemon zest. Peel the potatoes, cut into small cubes and cook in lightly salted water until soft. Then leave to cool. Clean and wash the celery, remove the outer fibers with a small knife and then cut into small pieces. Peel the apple and cut into fine sticks. Cut the matjes fillet into bite-sized pieces and slice the onions into rings. Prepare the edamame. Divide the ingredients between the bowls and serve each with a small bowl of dressing.