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

• 1200 gBeef chuck roast (tied with kitchen twine if uneven; well-marbled for best braise)
• 12 gSea salt (about 2 tsp; plus more to taste at the end)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 30 mlExtra virgin olive oil (2 tbsp)
• 18 gGarlic cloves (about 6 cloves, smashed)
• 10 gFresh rosemary (about 4 sprigs; leaves lightly bruised)
• 250 gYellow onion (1 large onion, sliced 6 mm thick)
• 150 gCarrot (2 medium carrots, cut into 2 cm chunks)
• 120 gCelery (2 stalks, cut into 2 cm chunks)
• 240 mlDry red wine (1 cup; such as Cabernet Sauvignon or Shiraz)
• 480 mlBeef stock (2 cups, low-sodium)
• 240 mlWater (1 cup, as needed to keep roast half-submerged)

Instructions

1. 1

   Heat the oven to 160°C / 325°F. Pat the beef completely dry with paper towels so it browns well. Season all sides evenly with the sea salt and black pepper. Let the roast sit at room temperature for 15 minutes while you slice the onion and cut the carrot and celery.

2. 2

   Place a heavy Dutch oven over medium-high heat for 3 minutes, then add the olive oil. Sear the roast for 10–12 minutes total, turning every 2–3 minutes, until a deep brown crust forms on all sides. Transfer the beef to a plate; keep the pot over medium heat.

3. 3

   Add the onion, carrot, and celery to the pot. Cook for 8 minutes, stirring and scraping up browned bits, until the onion softens and edges begin to caramelize. Add the smashed garlic and cook 60 seconds, just until fragrant, so it does not burn and turn bitter.

4. 4

   Pour in the dry red wine and bring to a strong simmer. Cook for 6–8 minutes, stirring occasionally, until the wine reduces by about half and the alcohol smell fades. This reduction concentrates flavor and creates a glossy base for the braising liquid.

5. 5

   Return the roast (and any juices) to the pot. Add the beef stock and water; the liquid should come about halfway up the meat—add a little more water if needed. Nestle the rosemary sprigs around the roast. Bring to a gentle simmer, then cover with a tight-fitting lid.

6. 6

   Transfer the covered pot to the oven and braise for 2 hours 45 minutes to 3 hours, turning the roast once at the halfway point. The beef is ready when a fork slides in with little resistance and the internal temperature is about 93°C / 200°F.

7. 7

   Move the roast to a cutting board and tent loosely with foil for 20 minutes. Meanwhile, skim excess fat from the surface of the braising liquid. Simmer the pot uncovered over medium heat for 8–12 minutes to thicken slightly, then taste and adjust salt and pepper.

8. 8

   Slice the beef across the grain into 1 cm slices (or pull into chunks for a more rustic texture). Spoon the rosemary-wine broth and vegetables over the meat. Serve hot, keeping extra sauce on the side so each plate gets plenty of the aromatic, savory braising juices.