Kabab Goosht Gav (کباب گوشت گاو) — Slow-Braised Rosemary Roast Beef

• 1200 gBeef chuck roast, tied (Well-marbled for best tenderness)
• 12 gSea salt (About 2 teaspoons, divided)
• 2 gBlack pepper (About 1 teaspoon, freshly ground)
• 30 mlExtra virgin olive oil (About 2 tablespoons)
• 250 gYellow onion (1 large, sliced into 1 cm wedges)
• 150 gCarrot (1 large, cut into 2 cm chunks)
• 120 gCelery (2 stalks, cut into 2 cm pieces)
• 18 gGarlic cloves (6 cloves, lightly crushed)
• 12 gFresh rosemary (4 sprigs (or 2 tablespoons chopped leaves), tied with kitchen string if using sprigs)
• 240 mlDry red wine (1 cup)
• 480 mlLow-sodium beef stock (2 cups)
• 30 gTomato paste (2 tablespoons)
• 1 leafBay leaf (Optional but recommended)

Instructions

1. 1

   Pat the beef completely dry with paper towels. Season all sides evenly with 10 g sea salt and all the black pepper. Let the roast stand at room temperature for 15 minutes so the surface dries again, which improves browning and helps build a deeper, more savory braising sauce.

2. 2

   Heat a heavy Dutch oven over medium-high heat for 2 minutes. Add the olive oil, then sear the roast 4–5 minutes per side (about 16–20 minutes total), turning with tongs until a deep brown crust forms. Transfer the beef to a plate; keep the pot on the heat to capture the browned bits.

3. 3

   Lower heat to medium. Add onion, carrot, and celery with the remaining 2 g sea salt. Cook 8–10 minutes, stirring and scraping, until the onion edges turn golden. Add crushed garlic and cook 60 seconds, just until fragrant, avoiding browning the garlic which can make the sauce bitter.

4. 4

   Stir in tomato paste and cook 2 minutes, pressing it into the pot to caramelize slightly. Pour in the red wine and bring to a lively simmer. Simmer 8–10 minutes, scraping the bottom, until the wine reduces by about half and the alcohol aroma softens into a rounded, savory fragrance.

5. 5

   Preheat oven to 160°C (320°F). Return the roast and any juices to the pot. Add beef stock, rosemary, and bay leaf. The liquid should come about one-third to halfway up the roast; if needed, add 60–120 ml water. Bring to a gentle simmer on the stove, then cover tightly.

6. 6

   Braise in the oven for 2 hours 45 minutes to 3 hours 15 minutes, turning the roast once halfway through. Maintain a gentle simmer (small bubbles at the edges). The beef is ready when a fork twists easily and the internal temperature is about 93°C (200°F) for shreddable tenderness.

7. 7

   Transfer the roast to a cutting board and tent with foil for 15 minutes. Meanwhile, skim excess fat from the pot. For a smooth sauce, strain the braising liquid and press the vegetables; for a rustic sauce, leave as-is. Simmer uncovered 5–12 minutes to thicken to a glossy consistency.

8. 8

   Slice the beef across the grain into 1 cm slices, or pull into large chunks. Spoon hot sauce over the meat and adjust seasoning with up to 1 g additional salt if needed. Serve immediately while the sauce is glossy and the beef is at peak tenderness.