Lebanese Beef Pot 2

Ingredients

• 800 gbeef cubes
• 2carrots
• 500 mlwater
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning 800 g of beef cubes generously with fine sea salt and freshly ground black pepper. Ensure each piece is well-coated by mixing them in a large bowl. This step enhances the flavor of the meat, which is crucial for a dish with few ingredients.
2. Heat a large, heavy-bottomed pot over medium-high heat and add enough oil to coat the bottom generously. Once the oil is shimmering, add the seasoned beef cubes in a single layer, being careful not to overcrowd the pot. Brown the meat on all sides until it develops a deep, rich color, which should take about 3-4 minutes per side. This caramelization adds depth to the dish.
3. While the beef is browning, peel and slice 2 carrots into rounds about 1/4 inch thick. Once the beef is browned, add the carrots to the pot. Stir them around to coat with the flavorful oil and beef drippings, which will help them soften and absorb the savory flavors.
4. Pour 500 ml of water into the pot, ensuring the beef and carrots are mostly submerged. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, leaving a slight gap for steam to escape, and let the mixture braise slowly. The beef is done when it is tender and can be easily pierced with a fork, and the carrots are soft but still hold their shape.
5. Taste the braising liquid and adjust the seasoning with more salt and black pepper if needed. The flavors should be balanced, with the salt enhancing the natural sweetness of the carrots and the richness of the beef.
6. Serve the Lebanese Beef Pot 2 hot, accompanied by rice, fresh bread, or a simple salad. This dish is meant to be shared, reflecting the communal spirit of Lebanese dining.