Enjoy the flavors of North Africa with this flavorful pot roast beef recipe, braised with coriander, turmeric, ginger and cumin.
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Pot roast is such a comforting, quintessentially American dish; You almost don’t want to mess with it.
When you add North African ingredients like turmeric, ginger, cumin, and coriander along with pomegranate juice (for a little sweetness), you end up with something new, flavorful, and overall awesome!
As the cold weather intensifies, we want cozy, cozy meals, but we also want to mix things up a bit so we don’t get bored. Here’s an opportunity.
Why pot roast?
Slow braising, like we do with this pot roast, involves cooking food in a small amount of liquid in a saucepan at a constant, moderate temperature. This will make tough cuts of beef like chuck or brisket so tender you can pull them apart with a fork.
Low and even heat breaks down collagen (the connective tissue that holds muscle fibers in meat together) and allows meat fibers to soften and separate more easily.
The resulting sauce from this process won’t be thick, but will be full of flavor. Serve the pot roast with couscous, then spoon this broth over the meat. Let the meat and couscous soak up every drop of that soupy goodness!
Tips for pot roast success
Don’t worry if your meat still seems tough during cooking. It takes time for the collagen to break down and the meat to become tender. When done, it should pull apart easily with a fork – cook a little longer if needed. The extra time won’t hurt!
Pot roast with North African spices
Aleppo pepper from Syria is bright red, slightly chocolaty, fruity and medium hot. Originating in Turkey, Maras pepper is slightly hotter than Aleppo but still mild, with smoky overtones. Both are fun additions to your spice cabinet. Sprinkle the deep red flakes on top of hummus or spice up roasted vegetables. Look for pepper in grocery or grocery stores in the Middle East.
ingredients
For the spice mix
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2 cloves garlicchopped
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2 teaspoon crushed coriander seed
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1 teaspoon ground turmeric
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1 teaspoon floor Ginger
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1 teaspoon floor cumin
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1 teaspoon floor Cinammon
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1 teaspoon paprika
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1/4 to 1/2 teaspoon (taste) crushed red pepper flakes (or if available marash or aleppo pepper)
For the beef
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1/4 teaspoon kosher Salt
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1/8 teaspoon fresh ground black pepper
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2 tablespoon olive oil
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1 (3-pounds or 1.35 kg) roast beef
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1 Middle Onionquartered
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3 carrotscut into 2 inch pieces
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2 bay leaves
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1 Cup (235ml) water
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1 Cup (235ml) pomegranate juice
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2 tablespoon lemon juice
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1/4 Cup loosely packed chopped fresh parsley
method
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Make the spice mix:
In a small bowl, stir together the garlic, coriander, turmeric, ginger, cumin, cinnamon, paprika, and pepper.
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Fire up the oven:
Place an oven rack near the bottom of the oven. Preheat oven to 325°F (or 160°C).
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Season and fry the meat, then add vegetables, spices:
Sprinkle the roast all over with salt and pepper.
Heat the oil in a large Dutch Oven or other ovenproof saucepan with a lid. Add the beef and sear on all sides, about 4 minutes per side.
Add the onion, carrots and bay leaves to the pot. Stir in the spice mix.
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stewing meat:
Add the water and pomegranate juice to the saucepan and bring to a simmer. Cover the pot and place in a 325°F (or 160°C) oven for 2 1/2 hours, turning once halfway through cooking.
When the meat is tender, take it out of the oven. (If it’s not tender enough, leave it on a little longer.)
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To serve with couscous and glazed carrots:
Prepare these when the pot roast is almost done.
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End of sauce:
Place the meat on a platter and cover loosely with foil.
Place a sieve over a bowl and pour the sauce through. Squeeze the solids to extract as much liquid as possible. Discard the solids and skim the fat from the liquid. Add the lemon juice and taste. Add more salt and pepper if you like.
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Serve pot roast:
Slice the meat and serve in shallow bowls on top of the couscous and carrots. Ladle the sauce over the meat and sprinkle with parsley.
| nutritional information (per serving) | |
|---|---|
| 627 | calories |
| 40g | Fat |
| 12g | carbohydrates |
| 57g | protein |
