Recipe Index

Ingredients

• 3 1/2 pounds chuck roast
• 1 1/2 cups beef broth
• 3 tablespoons honey
• 5 cloves garlic, minced
• 2 tablespoons sumac (for the marinade)
• 2 teaspoons turmeric
• 1 1/2 teaspoons cumin
• 1/2 teaspoon coriander
• 2 teaspoons kosher salt (for the marinade)
• 1 tablespoon Aleppo pepper, optional (or 2 tsp paprika + 1/2 tsp cayenne pepper)
• 1 lemon, juiced
• 1 red onion, finely sliced
• 2 tablespoons sumac (for the onions)
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt (for the onions)
• 2 tablespoons butter
• 1/2 cup vermicelli noodles, broken into small pieces (or angel hair pasta)
• 1 cup basmati rice, rinsed
• 1 1/2 cups water
• 1 teaspoon kosher salt (for the rice)

Method

1. Start by preheating your oven to 325°F.
2. Whisk the beef broth, honey, minced garlic, marinade sumac, turmeric, cumin, coriander, marinade kosher salt, Aleppo pepper if using and the fresh lemon juice together in a medium bowl until fully combined.
3. Pat the chuck roast dry with paper towels, season both sides generously with salt and pepper, place it in a Dutch oven and pour the marinade over it, flipping the meat a few times so it is well coated on all sides.
4. Cover the Dutch oven and transfer it to the oven to cook for 3 1/2 to 4 hours.
5. At the 3 1/2 hour mark, test the meat with two forks: if it shreds easily it is done; if not, cover it again and give it another 30 minutes.
6. Shred the tender meat with two forks and toss it well with all the pan juices; for crispy, caramelised bits, put the Dutch oven under a high broiler for 3-4 minutes, keeping a close eye on it so it does not burn.
7. While the roast cooks, toss the finely sliced red onion in a small bowl with its sumac, the red wine vinegar and its kosher salt, and set the sumac onions aside.
8. For the vermicelli rice, melt the butter in a saucepan over medium heat and stir the broken vermicelli constantly until it turns a deep golden brown, watching it carefully because it can burn in seconds.
9. Add the basmati rice, water and rice salt to the saucepan — it will sizzle, which is normal — stir everything together well, cover, reduce the heat to low and cook for 18-20 minutes, then take it off the heat and fluff it with a fork.
10. To serve, plate the vermicelli rice, top it with the shredded chuck roast and finish with a generous spoonful of the tangy sumac onions.

Prep: 10 min · Cook: 4 h · Total: 4 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data