Beef Roast with Persimmon

When my husband, Jonathan and I got married, there were two recipes my mother-in-law Safa or Yaya as we call her, wanted to make sure I knew how to make. The first was “Matza Balls” well let me tell you, I make the best and I make both Middle Eastern (Gondhi) and the Ashekenazi versions, which my family loves. But second and more importantly was roasting brisket and beef.

Roasting is not really common in Middle Eastern cooking as we love our stews and kebabs on a open fire, but I blew them out of the water with this unique dish. This is one at every holiday dinner table at our home, because persimmons are seasonal and Winter is best.. Not to mention the color, just place a bunch in a white bowl on your coffee table and you need nothing else. One of my favorite fruit.

INGREDIENTS

Makes Four (4) Servings

1- 3-4Lb. Chuck Roast
2 Large onion diced
4 Garlic cloves diced
2 Cup Celery cut
2 Cup Carrots cut
½ Cup Balsamic Vinegar
2 Tbsp. Tomato paste
2 Cup Diced Tomatoes in a can with the juice
2 Cup Red or White wine
2 Cup Beef Broth
1 Cup Persimmon cubed (substitutions ok)
2 Tbsp. Grapeseed Oil
4 Sprigs of Thyme
2 Sprigs Rosemary
2 Tsp. Salt
2 Tsp. White Pepper
2 Tsp. Garlic Powder
2 Tsp. Onion Powder
1 Tsp. Turmeric
1 Tsp. Cumin

ASSEMBY

Preheat oven to 375 degrees
Place rack in the center of the oven and preheat the oven to 375ºF. Place the chuck roast on a flat clean surface and salt and pepper the roast.
Heat a large dutch oven or any oven-safe pot on high heat and add 1 tablespoon of the grapeseed oil.
Once oil is hot but not burning add onions and turmeric and allow the onions to brown and cook for 5 minutes.
Add the remaining tablespoon of grapeseed oil to the pot. Place the meat inside and sear on all sides for about 2 minutes/side. You want the meat to brown. This is where all the flavor comes from the brown bits of the caramelized meat. Once seared, remove and place aside on a plate, uncovered.
Add 2 tablespoons butter in the pot with the roast bits and pan drippings and cook down the celery, carrots and garlic. Once the vegetables become soft add the tomato paste, and cook off for another 2-3min.
Deglaze the pan with 1 cup of wine and ½ cup of balsamic vinegar. Scrape the bottom of the pan to remove all the brown bits. When the pan has been deglazed, add the roast and the veggies back into the pot along with the 2 cups of diced tomatoes, the additional cup of wine and the remaining beef broth into the pan to cover the meat half way. Add the thyme and rosemary sprigs in. Cover the dutch oven with a lid and place in the oven for an hour and a half then add the persimmons and cook for another hour to hour and a half or until meat is falling apart with a fork.
Add the persimmons into the dutch oven and allow the roast to bake for an Check by piercing the persimmon with a knife. Remove pot from oven. Let rest 5-10min minutes before serving.

PRO TIPS

This is a great dish to serve the next day as sandwiches in some rustic bread or, shred it and make beef pot pie, enchiladas or my favorite nachos topped with roast!