Styling and Photography by Sina Mizrahi

Incredibly easy, incredibly delicious. It’s all in the method, which brings out the flavor of all the ingredients for a dish that’s bursting with flavor. Your house will be infused with the most incredible, inviting aromas. It’s a hit every time I serve it.

SERVES 6

• 2 Tbsp olive oil
• 1½ lbs (680-g) flanken
• 2 large onions, chopped
• 1 lb (450 g) carrots, cut in chunks (about 5 medium carrots)
• 2 lbs (910-g) sweet potato, cut in medium/large chunks (about 6 medium or 4 large sweet potatoes)
• 1 cup dried apricots
• 1 cup dried prunes
• water, to cover
• ½ tsp kosher salt, or to taste
• black pepper, to taste

Heat olive oil in a low wide pan that can be put into the oven. Sear the meat for 5 minutes, then turn over and sear for 3 minutes on the other side. Remove to a plate.

Add the onions to the pan and sauté over medium heat for 5 minutes, until fragrant. Add carrots, sweet potato, apricots, and prunes. Sauté 5 minutes more, stirring occasionally. Make a small indentation in the center and place meat on top. Cover with water and gently press the meat down. Add salt and pepper.

Bring to a boil, then lower heat and cook for 15 minutes.

Meanwhile, preheat oven to 350°F (175°C). Bake for 2 hours. Cool. Remove flanken from pot and cut into chunks. Rewarm before serving.

Note: Don’t cut the veggies into small pieces because they’ll turn into mush. The meat should preferably be in one large piece, but if this isn’t possible, use two. You can sub chuck for the flanken, if desired.

(Originally featured in Family Table, Issue 829)