Coat all sides of the beef generously with mustard. Heat roughly 2 tablespoons of oil in a large braising pan over medium-high heat. Sear the beef on all sides until golden brown, about 4-5 minutes per side. Season thoroughly with salt and pepper. Pour 150 ml balsamic vinegar into the pan and let reduce for 2-3 minutes. Add the 2 onions cut into quarters and a dash of soy sauce, let reduce for about 2 minutes. Repeat the process of adding beef broth or water and letting it reduce 4-5 times, about 1-2 minutes each reduction. Pour in enough broth or water to reach halfway up the side of the meat, then add the 150 ml cream and stir to combine.
Cover the pan and transfer to a preheated oven. Braise at 140°C (284°F) for at least 2 hours. Alternatively, braise at 100°C (212°F) for 4-5 hours. The meat may remain in the oven for an additional 30 minutes if needed. Remove the meat from the pan and cover loosely with foil for about 15 minutes to rest.
Place the pan on the stovetop over medium heat. Simmer the sauce for 5-10 minutes to reduce slightly. If desired, mix cornstarch with a small amount of water to create a slurry and stir into the sauce to thicken. Taste and season with salt and pepper as needed.
Slice the meat across the grain and serve with the sauce.
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