Shawarma-Spiced Slow-Cooked Beef

What you need

Ingredients

Measured for 6 servings.

• 1000 gBoneless beef chuck roast, visible fat trimmed (1 kg edible lean meat)
• 240 mlReady-to-use Beef Stock
• 45 mlLemon Juice
• 6 gGround Cumin
• 4 gPaprika
• 5 gSalt
• 5 gGround Ginger
• 2 gTurmeric
• 1 gCayenne Pepper
• 1 gGround Cinnamon
• 0.5 gGround Coriander
• 1.2 gGround Clove

Make it

Method

1. 01

   Trim the visible fat from boneless chuck roast and weigh 1 kg edible lean meat. Stir 240 ml ready-to-use beef stock, 45 ml lemon juice and the measured cumin, paprika, salt, ginger, turmeric, cayenne, cinnamon, coriander and cloves in a slow cooker. Turn the beef in this liquid and cover.

2. 02

   Cook on low for about 8 hours, checking near the end; the roast must pull apart easily with two forks. Keep the lid closed as much as possible. A covered Dutch oven at roughly 150°C is an alternative, but its time may differ: check liquid and tenderness rather than assuming the same eight hours.

3. 03

   Shred the cooked beef, remove any visible large fat pieces and skim the liquid, then mix the beef into its sauce. Divide the meat filling into six portions. If making wraps, add and count pita, garlic sauce and vegetables separately; the displayed nutrition covers only the listed beef filling.