Preheat the natural gas oven to precisely 150°C.

Aggressively season the beef cubes with Kosher salt. Let sit at room temperature for 15 minutes.

Heat the neutral oil in a heavy-bottomed cast-iron Dutch oven over high heat on the natural gas range. Sear the beef in two batches to ensure a deep brown crust. Remove the beef and set aside.

Reduce the gas burner heat to medium. Add the chopped yellow onion and carrots; sauté for 5 minutes. Incorporate the tomato paste and the garlic flower paste, stirring continuously for 2 minutes to caramelize the aromatics.

Deglaze the Dutch oven with the red wine, scraping the fond from the bottom. Simmer until the wine volume is reduced by exactly half.

Return the seared beef to the pot. Pour in the beef stock and submerge the bouquet garni. Bring to a rolling simmer on the stove, cover tightly, and transfer to the 150°C oven for 3 hours, or until the beef is fork-tender.

At the 2.5-hour mark, utilize the LG LMC1050ST microwave to prepare the shallots: place them in a microwave-safe bowl with the water. Use the Smart Inverter on Power Level 10 for exactly 1 minute and 30 seconds to loosen the skins. Trim the root ends, slip off the skins, and sauté briefly in a pan on the gas range until lightly browned before adding them to the braise for its final 30 minutes in the oven.

Bring a large pot of water to a rolling boil on the natural gas range. Season the water heavily with Kosher salt. Boil the Elicoidali for 12 minutes (strictly al dente). Drain thoroughly.

Remove the Dutch oven from the oven. Discard the bouquet garni. Carefully skim the excess rendered fat from the surface of the reduction sauce.

Plate the hot Elicoidali, then spoon the braised beef, shallots, and reduction sauce over the pasta. Finish each plate with a localized pinch of Fleur de sel.