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–+ servings
Total Time :3 hours
Servings: 4

INGREDIENTS
 

  • 3.3 pounds/1.5 kilograms chuck roast
  • 2 garlic cloves, smashed
  • ¼ cup parsley root, chopped
  • ¼ cup celery root, chopped
  • ¼ cup celery leaves
  • ½ cup carrot, chopped
  • ½ cup onion, chopped

Sauce:

  • 1 cup onion, chopped
  • 3 cups mushrooms, quartered
  • 4 garlic cloves, chopped
  • 1 tablespoon sweet paprika
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • Salt and pepper to taste
  • 1 tablespoon date syrup
  • 4 tablespoon olive oil

INSTRUCTIONS

  • Heat a large pot over medium-high heat. Sear the beef until deeply browned on all sides, then add garlic, parsley root, celery root, celery leaves, carrot, and onion. Pour in enough water to just cover the meat and bring to a gentle simmer. Cook for 2 hours until the beef is tender.
  • Remove the beef from the pot and strain the liquid, discarding the vegetables. Refrigerate the broth overnight to develop flavor.
  • In a wide, shallow pan, heat olive oil over medium heat. Sauté onion until golden, then add mushrooms and cook until softened. Stir in garlic, paprika, cumin, turmeric, salt, and pepper.
  • Slice the beef and arrange it in the pan. Drizzle with date syrup and pour enough reserved broth to just cover, about 2 to 3 cups. Simmer gently over low heat for 1 hour, occasionally spooning the sauce over the beef to keep it moist.
  • To slightly thicken the sauce, remove the lid and cook for 10 to 15 minutes over medium heat, letting it reduce to a glossy consistency. Serve warm.