Israeli Beef Roast
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!
- 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
Preparation time 60mins
Cooking time 120mins
Adapted from allyskitchen.com
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.
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.
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.
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!