Rosemary Slow-Braised Beef Kabab (کباب گوشت گاو) — Persian-Inspired Rosemary Roast in Aromatic Broth

• 2⅝ lbbeef chuck roast, tied (well-marbled for best tenderness)
• 12 gsea salt (about 2 tsp fine sea salt)
• 2 gblack pepper, freshly ground (about 1 tsp)
• 2 tbspextra virgin olive oil (about 2 tbsp)
• 8.8 ozyellow onion, sliced (about 1 large)
• 5.3 ozcarrot, cut into 2 cm pieces (about 2 medium)
• 4¼ ozcelery, cut into 2 cm pieces (about 2 large stalks)
• 18 ggarlic cloves, smashed (about 6 cloves)
• 12 gfresh rosemary sprigs (about 4 sprigs)
• 1 cupdry red wine (about 1 cup)
• 2½ cupwater (add more if needed to keep 1/3 of roast submerged)

Instructions

1. 1

   Pat the beef chuck roast very dry with paper towels so it browns properly. Season all sides evenly with the sea salt and black pepper, pressing the seasoning into the surface for better adhesion.

2. 2

   Heat a heavy Dutch oven over medium-high heat for 2 minutes, then add the olive oil. Sear the roast for 4–5 minutes per side until deeply browned, then transfer it to a plate to rest while you build the braise.

3. 3

   Reduce heat to medium and add the onion, carrot, and celery to the same pot. Cook for 8 minutes, stirring and scraping up browned bits, until the onion softens and the vegetables pick up color.

4. 4

   Add the smashed garlic and cook for 60 seconds, stirring constantly so it perfumes the oil without burning. Pour in the dry red wine and simmer for 3 minutes, scraping the bottom to fully dissolve the fond into the liquid.

5. 5

   Return the roast and any collected juices to the pot, then add the water and rosemary sprigs. Bring to a gentle simmer, aiming for the liquid to come about one-third of the way up the roast for a true slow-braise.

6. 6

   Cover tightly and cook on the lowest simmer for 2 hours 45 minutes, turning the roast once halfway through for even cooking. Keep the liquid at a quiet bubble; if it boils hard, lower the heat and add 60 ml water to maintain the braising level.

7. 7

   Check doneness by inserting a fork into the thickest part; it should slide in with little resistance and the meat should pull apart easily. Transfer the roast to a board and rest for 15 minutes so the juices redistribute before slicing or shredding.

8. 8

   Skim excess fat from the surface of the broth, then remove and discard the rosemary stems. Slice the beef against the grain and return it to the pot for 2 minutes to rewarm, or serve the slices with the broth spooned over for a glossy, aromatic finish.