Beef Chuck with Sweet Potato Puree, Prune Pkhali, and Jonjoli Sauce

1. 1

   Prune Pkhali: Pour a little water and apple cider vinegar over the dried prunes and bring to a boil. Once the water evaporates, transfer to a cutting board and chop finely. Season with salt, walnuts, fresh cilantro, garlic, dried coriander, and a pinch of cinnamon.

   20 min

2. 2

   Sweet Potato Puree: Boil the sweet potatoes until tender. Blend until smooth. Add salt, black pepper, and heavy cream. Once the mixture is homogenous, strain for a smoother texture.

   25 min

3. 3

   Beef Chuck: Clean the beef chuck and season with salt and pepper.

   5 min

4. 4

   Heat a pan over high heat with a little oil. Once hot, add the beef chuck and sear on all sides. Add butter, fresh rosemary, and 2 cloves of garlic to the pan. Reduce the heat and continue to cook for 7-8 minutes, turning the chuck and basting with melted butter.

   15 min

5. 5

   Jonjoli Reduction: Pour jonjoli juice into a saucepan, add a pinch of chili flakes, and simmer until reduced and thickened. Remove from heat when it's slightly thinner than desired (the reduction will thicken as it cools). Add a pinch of cinnamon, lemon juice, and lemon zest.

   15 min

6. 6

   Serving: Place the sweet potato puree on a plate, top with the beef chuck, place the prune pkhali on the side, and drizzle with jonjoli sauce.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.