Kabab Hella (Pot Roast)

Name: Kabab Hella (Pot Roast)
Cuisine: Middle Eastern
Ingredients: 500 g beef chuck, cubed; 1.5 percent by weight Salt (for dry brining); Beef tallow; 8 small red onions, whole, peeled; 8 Mushrooms, whole; 10 Mushrooms, whole; 3 garlic cloves, minced; 2 tbsp tomato paste; 1 tbsp flour; Homemade bone broth; 1 pinch nutmeg; 1 pinch cinnamon; 2 bay leaves; 1 chili pepper; 2 carrots, chopped (oblique cut); Fresh parsley; Jasmine rice

Serves 1

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Kabab Hella (Pot Roast)

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Serves 1

Directions

1Dry brine the beef chuck by salting it with 1.5% salt by weight and leaving it uncovered in the fridge overnight.
2Heat beef tallow in a pot and sear the beef cubes until they are brown (Maillard reaction). Do not overcrowd the pan.
3In the same pot, add the whole small red onions and whole mushrooms and sauté them.
4Add minced garlic, tomato paste, and flour to the pot and mix.
5Pour in homemade bone broth.
6Return the seared beef to the pot.
7Add a pinch of nutmeg, a pinch of cinnamon, 2 bay leaves, and one chili pepper.
8Bring the mixture to a boil, then lower the heat and slightly cover the pot to let it gently simmer.
920 minutes before the end of cooking, add the 2 chopped carrots (oblique cut) to the pot.
10Once everything is cooked to your liking, turn off the heat.
11Add fresh parsley for freshness.
12Serve with jasmine rice.

Ingredients

500 g beef chuck, cubed
1.5 percent by weight Salt (for dry brining)
Beef tallow
8 small red onions, whole, peeled
8 Mushrooms, whole
10 Mushrooms, whole
3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp flour
Homemade bone broth
1 pinch nutmeg
1 pinch cinnamon
2 bay leaves
1 chili pepper
2 carrots, chopped (oblique cut)
Fresh parsley
Jasmine rice

Equipment

panpot

Tips

Dry brine the beef overnight for flavor.
Sear the beef properly to achieve a brown Maillard reaction, avoiding grey or steamed meat.
Do not overcrowd the pan when searing beef.
Build layers of flavor by cooking ingredients in the same pot.
Do not rush the simmering process; allow it to gently simmer.
Add carrots 20 minutes before the end of cooking.

Kabab Hella (Pot Roast)

Serves 1

tiktok.com

Kabab Hella (Pot Roast)

tiktok.com

Serves 1

Directions

1Dry brine the beef chuck by salting it with 1.5% salt by weight and leaving it uncovered in the fridge overnight.
2Heat beef tallow in a pot and sear the beef cubes until they are brown (Maillard reaction). Do not overcrowd the pan.
3In the same pot, add the whole small red onions and whole mushrooms and sauté them.
4Add minced garlic, tomato paste, and flour to the pot and mix.
5Pour in homemade bone broth.
6Return the seared beef to the pot.
7Add a pinch of nutmeg, a pinch of cinnamon, 2 bay leaves, and one chili pepper.
8Bring the mixture to a boil, then lower the heat and slightly cover the pot to let it gently simmer.
920 minutes before the end of cooking, add the 2 chopped carrots (oblique cut) to the pot.
10Once everything is cooked to your liking, turn off the heat.
11Add fresh parsley for freshness.
12Serve with jasmine rice.

Ingredients

500 g beef chuck, cubed
1.5 percent by weight Salt (for dry brining)
Beef tallow
8 small red onions, whole, peeled
8 Mushrooms, whole
10 Mushrooms, whole
3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp flour
Homemade bone broth
1 pinch nutmeg
1 pinch cinnamon
2 bay leaves
1 chili pepper
2 carrots, chopped (oblique cut)
Fresh parsley
Jasmine rice

Equipment

panpot

Tips

Dry brine the beef overnight for flavor.
Sear the beef properly to achieve a brown Maillard reaction, avoiding grey or steamed meat.
Do not overcrowd the pan when searing beef.
Build layers of flavor by cooking ingredients in the same pot.
Do not rush the simmering process; allow it to gently simmer.
Add carrots 20 minutes before the end of cooking.