The idea for this dish came together from a variety of sources. My sister gave me the new Voltaggio brothers' cookbook Volt ink. for Christmas. It's quite possibly the least practical cookbook I've ever seen - there is hardly a recipe in there that the average home cook could prepare. I'd venture to guess that 80+ percent of the recipes require an immersion circulator. That said, there is a lot to learn from the organization of the cookbook. It's divided into sections highlighting families of ingredients that naturally pair well together. For example, the nightshade family, containing tomatoes, bell peppers and eggplant.
After getting back from visiting my family, I received a gigantic bunch of mustard greens in the next Farmhouse Delivery bin, along with a daikon radish - both members of the mustard family. Turning back to Volt ink., there was a recipe that extolled the virtues of combining beef, beer, cheese and mustard. This recipe used kohlrabi as well, but I decided to make the combination work with the daikon radish.
I turned to the Momofuku cookbook for ideas on how to prepare the daikon, and lo and behold, there was a recipe that paired a dashi braised daikon with short ribs. I decided to use the daikon and the garnishes from Momofuku (pickled mustard seeds, pickled carrot, and a green onion), but pair them with a beer braised short rib, a mustard sauce made from the braising liquid, mustard greens braised with chile and garlic and a smoked cheddar cheese.