Abgoosht Recipe (Persian Beef Stew Recipe)

The literal translation for this dish is “water of beef.” It is prepared as a stew, once cooked, the solids are separated from the broth, mashed, then served along side the broth. There is something so satiating about this dish, it warms you from the inside-out. Traditionally, sheets of flat bread (lavash or pita) are dried and cut into small pieces and served in the broth. The mash is eaten on it’s own with fresh herbs (mint, basil, scallions, cilantro etc.), or it is rolled in a piece of lavash bread. Any way you choose to enjoy this dish is guaranteed to please a cold, hungry, crowd.¬†

Things You Will Need:
10 qt stock pot
Large container or pot (for straining cooked liquid into)
Cutting board
Chefs knife
Can opener
Potato masher or something to pound cooked items with
Large ladle
Slotted spoon
Elbow grease (cooks humor)

3 pounds, bone-in, seven bone beef or shank
2 can garbanzo
2 can white beans
3 large potatoes, peeled, quartered
1 large onion, large dice
4 dried limes (limon-omani)
2 Tbs. Dried marzeh (savory leaves)
1 Tbs. Turmeric powder
4 Tbs. Kosher salt
1 Tbs. Freshly ground, black pepper
Enough water to cover

Place bone-in-meat in the stock pot and fill with cold water, bring to a boil and drain. This blanching process removes any unwanted “gunk” from the bones. This “will result in a beautifully clear broth. Rinse the bones and pot before beginning the final cooking process.

Place blanched beef back into the clean stock pot along with the onions. Bring it to a simmer, reduce heat and gently simmer for 1 1/2 hours.
Add in all of the remaining ingredients except for the marzeh (if added in too early, your broth will become bitter) once potatoes are cooked half way through, add in the marzeh and simmer of 20 more minutes.

Check meat for tenderness, it should not have any resistance when pierced with a fork.
Using the slotted spoon, fish out as much of the solids as possible. Place the secondary pot or large container in the sink with the colander over it. Very carefully, pour the broth and all of the remaining solids into the colander. Keep liquid warm over a low flame and begin removing all of the bones from the cooked mixture. Discard the bones, or make a special dog very happy.

Using you tool of choice, begin pounding the mix a little bit at a time. You are looking for a well incorporated, nearly smooth, texture.

To serve, place mash in a platter and the broth in a bowl. Enjoy while pipping hot!


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