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Clean recipe · waleedasadi.com

Waleed Asadi

Original recipe: waleedasadi.com

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Ingredients

  1. 4 lb chuck roast, cut into 1-inch cubes
  2. Neutral oil, as needed for browning
  3. 1 yellow onion, halved
  4. 3 bay leaves
  5. 1 cinnamon stick
  6. 5-10 whole allspice berries
  7. 4-5 cardamom pods
  8. 1 tbsp whole black peppercorns
  9. 5-10 whole cloves
  10. 4 tbsp salt, or to taste
  11. Approximately 10 cups water

Instructions

  1. Heat a thin layer of neutral oil in a large, heavy-bottomed pot over medium-high heat.
  2. Working in batches to avoid overcrowding the pot, add the beef and brown until a deep crust develops on at least two sides. Transfer the browned beef to a tray or bowl and repeat with the remaining meat.
  3. Return all of the beef to the pot and add the halved onion, bay leaves, cinnamon stick, allspice berries, cardamom pods, black peppercorns, cloves, and salt.
  4. Add approximately 10 cups of water, or enough to generously cover the meat.
  5. Bring the liquid to a gentle simmer. Skim away any foam or impurities that rise to the surface.
  6. Reduce the heat to low and cook at a gentle simmer for approximately 3 hours, or until the beef is tender and easily pulls apart.
  7. Carefully remove the beef from the broth and transfer it to a bowl or tray.
  8. Strain the broth through a fine-mesh sieve to remove the onion, whole spices, and any remaining impurities.
  9. Allow the beef and broth to cool before covering and refrigerating them separately overnight.
  10. Remove the outer leaves and center stalk from the cauliflower.
  11. Break the cauliflower into florets approximately the same size as the pieces of beef.
  12. Heat several inches of neutral oil to 350°F (175°C).
  13. Working in batches, carefully add the cauliflower and fry for approximately 5–7 minutes, or until deeply golden brown.
  14. Remove the cauliflower and allow the excess oil to drain.
  15. Once completely cooled, cover and refrigerate overnight.
  16. Alternative roasting method: Toss the cauliflower generously with olive oil and roast at 400°F (205°C) for approximately 45–60 minutes, flipping halfway through, until deeply browned.