Apricot Baharat Chuck Roast with Festive Tahini Potatoes

Ingredients

• 5 lb chuck roast
• extra-virgin olive oil, for searing (Use enough to coat the braiser; amount not specified.)
• salt (For seasoning the beef and braise, to taste.)
• black pepper (For seasoning, to taste.)
• 2 large leeks (Finely chopped.)
• 2 large carrots (Finely chopped.)
• 6 garlic cloves (Finely chopped.)
• 1 red Serrano pepper (Seeded and chopped.)
• 3 tsp Baharat
• 2 tbsp tomato paste
• 1.5 L beef stock
• 2 tbsp pomegranate molasses
• 170 g dried apricots (For the braise.)
• 5 fresh thyme sprigs (Use 5–6 sprigs.)
• 8 dried apricots (Diced, for the relish.)
• extra-virgin olive oil, for apricot relish (A generous drizzle.)
• 700 g petite gold potatoes (Kept whole.)
• extra-virgin olive oil, for potatoes (Amount not specified; use enough to coat the potatoes.)
• flaky salt (To taste.)
• 2 garlic cloves (Minced, for the potatoes.)
• 0.5 cup raw tahini (For the tahini sauce.)
• 1 lemon juice (Juice of 1 lemon.)
• 0.75 cup iced water (For the tahini sauce.)
• table salt (A pinch, for the tahini sauce.)
• 0.5 pomegranate seeds (Seeds of 1/2 pomegranate.)
• 0.25 bunch curly parsley (Finely chopped.)
• crispy shallots (For finishing; amount not specified.)

Steps

1. 1

   Prepare the apricot relish. Dice 8 dried apricots and combine them with a generous drizzle of extra-virgin olive oil, salt, and pepper. Let stand for 10 minutes so the apricots soften slightly.

2. 2

   Season the chuck roast generously on all sides with salt and pepper. Heat a large heavy braiser or Dutch oven over medium-high heat and add enough olive oil to coat the bottom.

3. 3

   Sear the roast in the hot oil until deeply browned on every side. Work in batches if necessary so the meat browns rather than steams. Transfer the roast to a plate.

4. 4

   Lower the heat to medium. Add the chopped leeks and carrots to the braiser and cook for 8–10 minutes, stirring occasionally, until soft and caramelized.

5. 5

   Add the chopped garlic and seeded Serrano pepper. Cook for about 1 minute, until fragrant but not browned.

6. 6

   Add the 170 g dried apricots and Baharat. Stir and cook for about 30 seconds so the spice becomes aromatic.

7. 7

   Add the tomato paste and cook for 2–3 minutes, stirring, until it darkens and begins to caramelize.

8. 8

   Pour in the beef stock and pomegranate molasses, scraping the bottom of the braiser to loosen any browned bits.

9. 9

   Return the seared beef to the braiser and add the thyme sprigs. The liquid should come approximately three-quarters of the way up the meat; add a little more stock if needed.

10. 10

    Cover the braiser and transfer it to a 300°F / 150°C oven. Braise for 3½–4 hours, turning the roast once or twice, until it is very tender and easily pierced with a fork.

11. 11

    Remove the beef and thyme sprigs from the braising liquid. Strain the sauce into a saucepan or clean braiser, then reduce it uncovered over medium heat until slightly thickened and concentrated. Taste and adjust the salt and pepper.

12. 12

    Return the beef to the reduced sauce and keep warm. Spoon the prepared apricot relish generously over the finished beef and jus when serving.

13. 13

    For the potatoes, place the whole petite gold potatoes in a pot of generously salted water. Bring to a boil and cook until just tender when pierced with a knife, then drain thoroughly.

14. 14

    While the potatoes are still hot, toss them with olive oil, flaky salt, and the 2 minced garlic cloves until evenly coated.

15. 15

    Air-fry the potatoes at 400°F / 200°C for 10 minutes, until hot and lightly crisped on the outside.

16. 16

    Make the tahini sauce by whisking the raw tahini, juice of 1 lemon, iced water, and a pinch of table salt until smooth and pourable. Add the water gradually if needed to reach a drizzling consistency.

17. 17

    While the potatoes are hot, pour the tahini sauce over them.

18. 18

    Finish the potatoes with the pomegranate seeds, chopped curly parsley, and crispy shallots. Serve alongside the braised beef.

Notes

The beef can be braised ahead and gently reheated in its sauce. Keep the apricot relish separate until serving. The source specifies a 300°F / 150°C covered braise and 400°F / 200°C air-fry.

Nutrition per serving

• main
• festive
• Rosh Hashanah
• braised
• Middle Eastern
• beef
• potatoes
• gluten-free