PREPARATION

  1. In a wide oven-safe skillet, sear the pulled beef for about 10 minutes until it develops a dark brown color and a crispy texture. Remove the beef from the skillet and set it aside on a plate. 
  2. In the same skillet, pour in some oil and sauté the vegetables—potatoes, Jerusalem artichokes, carrots, and shallots—for about 7 minutes, or until they are golden. 
  3. Return the pulled beef to the skillet. 
  4. Add the spices, pomegranate molasses, silan, tomato paste, and white wine. Cook for an additional 5 minutes. 
  5. Stir in the prunes and thyme sprigs. 
  6. Cover the skillet tightly with parchment paper, followed by aluminum foil, and place it in a preheated oven at 150°C (300°F) for about 1 hour, until the root vegetables are tender.
  7. Bon Appétit! 

 

 

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Ingredients

Ingredients:

1 cup white wine

6 shallots

6 garlic cloves

3-4 colorful carrots

A bunch of thyme

10 pitted dried plums (prunes)

1 cinnamon stick

5 Jerusalem artichokes

5 baby potatoes

1 tbsp. silan (date syrup)

1 tbsp. pomegranate molasses

1 tsp. coriander seeds

1 tsp. tomato paste

Salt and pepper, to taste