Serves 6-8

Ingredients:

2 boneless beef shoulders (approx. 1.750 kg + or -)

2 onions (finely chopped)

1 tbsp crushed garlic

4 leek heads with fresh greens (coarsely chopped)

4 medium-sized carrots (scrubbed, peeled, sliced)

1 large potato (peeled, largely cubed)

1 cup fresh tomato juice

2 chicken bouillons cubes

1 tbsp balsamic vinegar

1 tbsp pomegranate molasses

2 tbsp olive oil

2 tsp butter

Salt + pepper + thyme + turmeric + 7 spices + wooden stick of cinnamon + sweet paprika

Method:

Heat an empty, wide, high-edged saucepan on high heat.  Pat dry  shoulders with kitchen paper towels then gently place them apart into  a hot pan or skillet; to sear; by rolling them gently over all sides in saucepan until they change colour.  Remove onto a plate aside.  Add oil and butter to saucepan.  Lower heat to medium.  Stir in onion to slightly brown and caramelise.  Add leek, garlic and carrot.  Stir in all seasoning; except salt, until fragrant.  Add tomato juice, vinegar and cover.  Bring to the boil.  Gently layer shoulders back into saucepan.  Cover and lower heat to minimum low.  Bring to the boil.  Meat will release its waters within almost half an hour.  Using a pair of tongs, turn shoulders occasionally, lest they stick to the base; making sure each time to layer them upon a bed of the vegetable assortment.  Allow to braise until past its halfway cooking time; (approximate full cooking time; two to three hours), then add bouillon cubes and prepared potato.  Continue braising until shoulders are well done.  Stir in molasses for the final fifteen minutes.  Check salt (to taste).  Remove away from heat.  Allow them to rest in pan for a few minutes, before serving.  Remove cinnamon stick.  Slice and serve roast with its sauce and vegetables combined; with creamy mashed potatoes aside.  Happy RAMADAN and a hearty IFTAR.

* A version of this article appears in print in the 23 March, 2023 edition of Al-Ahram Weekly