Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 2 cups şalgam juice
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cups water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add beef cubes and brown on all sides, about 5-7 minutes.
4. Remove beef from pot and set aside.
5. Add chopped onion and minced garlic to the pot and sauté until onion is translucent, about 5 minutes.
6. Add tomato paste, cumin, paprika, salt, and black pepper to the pot and stir until combined.
7. Add şalgam juice and water to the pot and stir until combined.
8. Return beef to the pot and bring to a simmer.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Braise for 2-3 hours, or until beef is tender and falls apart easily.
11. Serve hot with şalgam juice on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Preheat oven to 350°F.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Şalgam juice can be substituted with beet juice or pomegranate juice.
Variations:
- Add chopped carrots and potatoes to the pot for a complete meal.
- Use lamb instead of beef for a different flavor.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Use a heavy-bottomed pot to prevent burning.
- If the sauce is too thin, remove the lid and simmer on the stovetop until it thickens.
Storage instructions:
- Store leftover şalgam-braised beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a side of şalgam juice.
Garnishes:
- Chopped parsley or cilantro.
Pairings:
- Serve with rice or crusty bread.
Suggested side dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the beef is tough, braise for an additional hour or until tender.
Food safety advice:
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F.
Food history:
- Şalgam is a traditional Turkish drink made from fermented black carrots and turnips.
Flavor profiles:
- The beef is tender and flavorful with a slightly sweet and sour taste from the şalgam juice.
Serving suggestions:
- Serve in individual bowls with a side of şalgam juice and garnish with chopped parsley or cilantro.
Related Categories
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Region: Turkish
Taste: Savory, Tangy, Spicy, Aromatic, Herbaceous