Kosher Braised Beef Roast Recipe

About this recipe

A hearty and flavorful beef roast, slow-cooked with aromatic spices and vegetables, perfect for a satisfying kosher dinner.

Ingredients

• 100 g Garlic - Single Clove
• 100 g Sambar Onion Peeled
• 500 g Carrot
• 200 g Smallbatch Stoneground Yellow Chilli And Honey Mustard
• 10 g Fresh Thyme
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 500 G Star White Pepper Masala Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)
• 100 g Mtr Spice - Jeera Powder

Instructions

1. 1. Season 500 g of peeled and chopped carrot evenly with 1 tsp mustard, 1/2 tsp white pepper, and 1/2 tsp jeera powder.
2. 2. Heat a frying pan over high heat and sear the seasoned carrot pieces until lightly browned on all sides.
3. 3. Dissolve 1 tsp salt in 1 liter of hot water, then stir in 1 minced garlic clove and 1 tsp soy sauce.
4. 4. Transfer the browned carrot pieces to a large cooking pot. Pour the prepared broth over it.
5. 5. Add 2 sliced onions, 1 tsp thyme, and 1 tsp salt to the pot. Stir gently to combine.
6. 6. Skim any fat from the surface of the broth and incorporate it back into the pot for added flavor.
7. 7. Cover the pot and cook the carrots on low heat for 2 hours, occasionally checking to ensure it remains moist.
8. 8. Remove the carrots from the pot and let them rest for a few minutes before serving.
9. 9. Strain the sauce to remove solids, then return the carrots to the pot and pour the strained sauce over them.
10. 10. If a thicker sauce is desired, mix in 1 tablespoon of cornstarch and simmer for a few minutes.
11. 11. Serve the dish hot with your choice of mashed potatoes, rice, or pasta.