Braised Beef Chuck Roast with Cabbage

Ingredients

• 3 tsps minced garlic
• 1 large carrot
• 48 oz beef chuck (arm pot roast, lean only, trimmed to 1/8" fat)
• 1 head medium cabbage
• 1 large onion
• 3 tbsps vegetable oil
• 2 tsps sea salt
• 1 tsp paprika
• 1 tsp ground turmeric
• 1 tsp dried ancho pepper
• 1 tsp white pepper

Directions

1. Heat large cast iron pot on medium heat, add vegetable oil.
2. Cut onion into 1/4" pieces, add to pot. After 5 minutes add garlic and shredded carrots, mix well, cook for 10 more minutes and add all spices and 1 cup of water. Cook covered for 30-45 minutes, add water as needed, preventing vegetables from burning. At this time the mixture should be a consistency of mush.
3. Cube meat into 1" pieces, add to the pot, mix so that meat is covered in mush, add water to 1/2" over meat, cover and cook on medium for additional 80 minutes. Add water as necessary to prevent meat from sticking to the bottom of the pot.
4. Cut cabbage into 1" squares, add to the top of the meat, cover and cook for another 15-20 minutes Mix meat and cabbage and cook uncovered to reduce most water, mixing regularly, about 20 minutes. Adjust spices if necessary and serve.