Oven-braised beef with harissa from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 197) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ozzzzzz22 on April 29, 2026

    This was great. I used a slightly larger roast (just under 2 kg) and cooked it for 3.5 hours and it came out very tender. The only meh component of the recipe in my opinion was the herb condiment. The flavour was OK but not worth hauling out and washing the food processor in my opinion. I feel like maybe a dollop of sour cream or yogurt and a sprinkle of chopped dill would've achieved a similar result with less fuss. I am also curious to explore how to make this in an instant pot.

  • wjjjww on December 31, 2025

    I really enjoyed this roast—it was both easy to prepare and very flavorful. I used 2 tablespoons of rose harissa and slightly reduced the cumin, as it’s not my favorite spice. I served it with orzo, which worked beautifully and felt like a simpler alternative to rice. For the topping, I substituted preserved lemon, garlic, parsley, and pistachios, inspired by a short rib dish I once had at a restaurant. On a related note, Deb also has an audiobook version of Keepers, in which she discusses several recipes from this excellent cookbook. That short rib dish was served over polenta, which I think would also be a lovely option with this roast.

  • bernalgirl on October 19, 2024

    This is an exceptional hands-off recipe that tastes like much more effort went into it — exactly what I expect from Deb Perelman. I used the full amount of rose harissa — which is less spicy — and could have used more. The leftovers were excellent.

  • Ohrenschall on September 26, 2023

    Used powered Harissa seasoning and all carrots (no peppers). Very Good.

  • anya_sf on May 21, 2023

    Using half mild rose harissa (Belazu), half hot (TJ's), the sauce had background heat but wasn't overly spicy. I doubled the carrots and served this with couscous and sauteed spinach. The herb sauce (half parsley, half cilantro) added a bright, fresh flavor. My family really enjoyed it.

  • averythingcooks on February 22, 2023

    I scaled this back to 1/3 using stewing beef cut in around 2 " chunks (which did shorten the braising time ) & I added diced onions as the meat finished browning. Heat tolerance varies widely amongst people but for us, using a 50:50 mix of mild & hot harissa is usually about right. I completely forgot about the herby mix for the top as we ate this spooned over mashed potatoes but we both still really liked it and it will be repeated.

  • arl8058 on February 17, 2023

    I made this yesterday for dinner tonight. I added the carrots at the 2 1/2 hour mark, and then cooked another hour. The meat is falling apart tender, with a wonderful chew. My complaint is that despite Deb's promise in the note to the recipe, two tablespoons of harissa did produce a noticeably spicy flavor. I cannot serve the tomato sauce to the kids or spice averse adults. Fortunately, the spiciness does not penetrate the meat, so I am serving the meat and carrots without the tomato gravy (which I will use elsewhere). Fortunately, I have a jar of brisket gravy in the freezer from my last brisket. I'll make this again, and either omit or use less harissa.

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