Kabab Hella (Pot Roast)

Serves 1
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Directions

  1. 1Dry brine the beef chuck by salting it with 1.5% salt by weight and leaving it uncovered in the fridge overnight.
  2. 2Dry brine the beef chuck by salting it with 1.5% salt by weight and leaving it uncovered in the fridge overnight.
  3. 3Dry brine the beef chuck by salting it with 1.5% salt by weight and leaving it uncovered in the fridge overnight.
  4. 4Heat beef tallow in a pot and sear the beef cubes until they are brown (Maillard reaction). Do not overcrowd the pan.
  5. 5Heat beef tallow in a pot and sear the beef cubes until they are brown (Maillard reaction). Do not overcrowd the pan.
  6. 6Heat beef tallow in a pot and sear the beef cubes until they are brown (Maillard reaction). Do not overcrowd the pan.
  7. 7In the same pot, add the whole small red onions and whole mushrooms and sauté them.
  8. 8In the same pot, add the whole small red onions and whole mushrooms and sauté them.
  9. 9In the same pot, add the whole small red onions and whole mushrooms and sauté them.
  10. 10Add minced garlic, tomato paste, and flour to the pot and mix.
  11. 11Add minced garlic, tomato paste, and flour to the pot and mix.
  12. 12Add minced garlic, tomato paste, and flour to the pot and mix.
  13. 13Pour in homemade bone broth.
  14. 14Pour in homemade bone broth.
  15. 15Pour in homemade bone broth.
  16. 16Return the seared beef to the pot.
  17. 17Return the seared beef to the pot.
  18. 18Return the seared beef to the pot.
  19. 19Add a pinch of nutmeg, a pinch of cinnamon, 2 bay leaves, and one chili pepper.
  20. 20Add a pinch of nutmeg, a pinch of cinnamon, 2 bay leaves, and one chili pepper.
  21. 21Add a pinch of nutmeg, a pinch of cinnamon, 2 bay leaves, and one chili pepper.
  22. 22Bring the mixture to a boil, then lower the heat and slightly cover the pot to let it gently simmer.
  23. 23Bring the mixture to a boil, then lower the heat and slightly cover the pot to let it gently simmer.
  24. 24Bring the mixture to a boil, then lower the heat and slightly cover the pot to let it gently simmer.
  25. 2520 minutes before the end of cooking, add the 2 chopped carrots (oblique cut) to the pot.
  26. 2620 minutes before the end of cooking, add the 2 chopped carrots (oblique cut) to the pot.
  27. 2720 minutes before the end of cooking, add the 2 chopped carrots (oblique cut) to the pot.
  28. 28Once everything is cooked to your liking, turn off the heat.
  29. 29Once everything is cooked to your liking, turn off the heat.
  30. 30Once everything is cooked to your liking, turn off the heat.
  31. 31Add fresh parsley for freshness.
  32. 32Add fresh parsley for freshness.
  33. 33Add fresh parsley for freshness.
  34. 34Serve with jasmine rice.
  35. 35Serve with jasmine rice.
  36. 36Serve with jasmine rice.

Ingredients

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