Israeli Beef Roast

By AllysKitchen

Yes, this Israeli Beef Roast takes some time, but trust me, it’s worth every minute you put into it! It’s the antithesis of ‘fast’ food~~ ‘slow’ food to perfection!

Ingredients

• STEP 1:
• 1/2 cup dried green lentils
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 3 cups water (divided)
• STEP 2:
• 3 bell peppers tri-colors, roasted
• STEP 3:
• 3 pounds chuck roast, cut into 4-6 smaller pieces
• 2 teaspoons sea salt
• 1/4 cup all-purpose flour
• 1/4 cup extra virgin olive oil
• 3/4 cup red wine
• Bouquet of fresh thyme, oregano and mint (tied with cooking string)
• 3 teaspoons za’atar (Make my recipe for Za’atar.)
• 2 teaspoons paprika
• 1/2 teaspoon red chili flakes
• STEP 4:
• 1 cup sliced mushrooms (I used lobster mushrooms.)
• 1 cup sliced carrots (pre-sliced)
• 2 garlic bulbs, small size & most of paper removed
• 1 large onion, cut into bite-size pieces
• 1/2 cup small green olives
• 1 lemon, small/juice only
• 1/4 cup flat parsley, chopped
• 2 tablespoons fresh cilantro, chopped

Details

Servings 12
Preparation time 60mins
Cooking time 120mins
Adapted from allyskitchen.com

Preparation

Step 1

STEP 1:
Preheat oven to 325°F.

Put the lentils, olive oil, salt, and half of the water in a heavy pot with a lid. Cook on medium high heat about 45 minutes adding water as necessary. When the lentils are almost done and water is absorbed, remove, and set aside. Keep covered.

STEP 2:
Roast these peppers on an open gas flame on the stove or in the oven at 450°F. When charred (to your liking), remove, put in a bowl and cover with a dish to sweat out. When cooled, clean out seeds, peel off the black charring (as much as you like) and cut into bite-sized chunks.

STEP 3:
Coat the chuck roast with salt and flour and cut into 4-6 smaller pieces. Heat (medium high) the olive oil in a large heavy skillet (with a lid), add the meat pieces and sear. Reduce heat to low, add the wine and let it cook about 3 minutes. Put the bouquet of herbs on top. Add about 2-3 cups of water. Add zahtar, paprika and chili flakes to liquid and blend in. Cover with the lid and put in a preheated 325°F oven for about 3 hours. Check once or twice and add water or beef broth as needed.

STEP 4:

After about 3 of cooking the beef, add the lentils, mushrooms, carrots, garlic, onion and olives and return to the oven cooking another 45 minutes (325°F). Check for tenderness of the added veggies. Vegetables and meat should be very tender. Remove from the oven. squeeze on the juice on a lemon and add the parsley and cilantro and toss into the beef mixture. It’s ready to serve!