Slow-Braised Rosemary Roast Beef (Kabab Goosht Gav)
"Indulge in a masterclass of comfort with this melt-in-your-mouth beef roast, where rustic herbs and a rich red wine reduction create a symphony of deep, savory flavors."
Instructions
Pat the beef roast dry and season generously on all sides with salt and black pepper. Set aside while you prepare the vegetables and slice the garlic.
Heat olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Sear the beef on all sides for 4–5 minutes per side, until a deep golden crust forms. Remove briefly and set aside.
Add the chopped onion, carrot, and celery to the same pan. Sauté for about 5 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the sliced garlic and add the rosemary sprigs. Cook for about 30 seconds, just until fragrant.
Pour in the red wine and beef broth, scraping the bottom of the pan to release any browned bits. Return the beef to the pan and bring the liquid to a gentle simmer.
Reduce the heat to low, cover, and cook for 1½ to 2 hours, turning the beef occasionally, until the meat is very tender.
Remove the rosemary sprigs. Slice or portion the beef and serve with the vegetables and spoonfuls of the rich cooking juices.