# @joiceglobal on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DcojmOgNZ-o
- **Gondola URL:** https://gondola.cc/posts/69818022-joiceglobal-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b57cbedf48.jpg
- **Posted:** 2026-08-29T18:15:09.000+00:00
- **Account Owner:** Joice (@joiceglobal) — https://gondola.cc/joiceglobal

## Caption

🤤 APRICOT BAHARAT CHUCK ROAST & FESTIVE POTATOES - Rosh Ha’Shana 2026 🌟 

Copper braiser @ruffoniofficial 🫶

BEEF:
5 lb / 2.25 kg chuck roast
Extra virgin olive oil @luciniitalia 
Salt & pepper

BRAISE:
2 large leeks, finely chopped
2 large carrots, finely chopped
6 garlic cloves, finely chopped
1 red Serrano pepper, seeded & chopped
3 tsp Baharat
2 tbsp tomato paste
1.5 L beef stock
2 tbsp pomegranate molasses
170 g dried apricots
5-6 thyme sprigs
Salt & pepper

APRICOT RELISH:
8 dried apricots, diced
EV olive oil, generous drizzle @californiaoliveranch 
Salt & pepper

Mix the apricots with a generous drizzle of olive oil and season with salt and pepper. Let sit for 10 minutes to soften slightly, then spoon generously over the finished beef and jus.

METHOD:
Season the beef generously. Sear in olive oil over medium-high heat until deeply browned on all sides. Remove.
Lower the heat, add leeks and carrots and cook for 8-10 minutes until soft and caramelized. Add garlic and Serrano for 1 minute, then apricots and baharat for 30 seconds. Add tomato paste and cook for 2-3 minutes until darkened. Add stock and pomegranate molasses. Add the beef then thyme. The liquid should reach 3/4 up the meat. Cover and braise at 300°F / 150°C for 3.5 - 4 hours, turning once or twice, until very tender. Remove the beef and thyme. Strain the sauce then reduce it uncovered, adjust seasoning and return the beef to the sauce.

FESTIVE POTATOES 

POTATOES:
700 g petite gold potatoes
Extra virgin olive oil 
Flaky salt @maldonsalt 
2 garlic cloves, minced 

TAHINI SAUCE:
1/2 cup raw tahini
Juice of 1 lemon
3/4 cup iced water 
Pinch of table salt 

FINISH:
Seeds of 1/2 pomegranate
1/4 bunch curly parsley, finely chopped
Crispy shallots

METHOD:
Boil the potatoes whole in salted water until just tender. Drain. Toss with olive oil, flaky salt, and the garlic then air-fry at 400°F / 200°C for 10min. While hot, pour the tahini. Finish with pomegranate seeds, parsley & crispy shallots. Serve & enjoy ☺️ via @chef_shimi_aaron

#braisedbeef #roshhashana #jewishfood #middleeasternfood #festiverecipes

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## Tags

festiverecipes, braisedbeef, jewishfood, roshhashana, middleeasternfood

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