Watch the Full Step-by-Step
Servings: 8
- Large pot
- Large roasting pan
- Chef's knife
INGREDIENTS
- 4.4 pounds/2 kilograms beef shoulder roast
- 3 large yellow onions, or 8-10 medium shallots
- 16 ounces/450 grams portobello and button mushrooms, sliced
- 21 ounces/600 grams vacuum-packed cooked chestnuts
- 1 whole yellow onion
- 4 garlic cloves
- 4 –5 bay leaves
- 1 tablespoon whole allspice berries
- 4 tablespoons olive oil
- 1 tablespoon salt, plus more for seasoning
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ras el hanout
- 1 teaspoon sweet paprika
- 2 tablespoons date syrup
- ½ cup hot water
- Fresh thyme
INSTRUCTIONS
- Place the beef shoulder roast in a large pot. Add the whole onion, garlic, bay leaves, and allspice. Cover with water and simmer until the meat is just tender, about 1½ hours.
- Remove the beef and strain the cooking liquid. Reserve the broth. Let the beef cool.
- Slice the beef. Heat the oven to 350°F/180°C convection.
- Arrange the beef in a large roasting pan. Add the onions, garlic, mushrooms, and chestnuts.
- Combine the olive oil, salt, pepper, turmeric, ras el hanout, paprika, date syrup, and hot water. Pour over the beef and vegetables.
- Add enough reserved beef broth to cover the ingredients. Sprinkle with thyme.
- Bring to a simmer, cover, and cook for 1 hour.
- Transfer the covered pan to the oven and cook for 1 hour more. Uncover during the final 15 minutes and cook until the top is browned.
- Scatter with fresh thyme and serve with the pan juices.