Round Eye Carrot Stuffed – لحمه بارده بالجزر

Ingredients

  • 4 Pounds Round Eye
  • 15 Gloves Garlic
  • 2 Long and Thin Carrots
  • 1/2 Spoon 7 Spices
  • 1/2 Spoon Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Cardemom
  • 1 Teaspoon Corriander
  • 1/4 Cup Vinegar
  • 5 Celery Stalks
  • 4 Cardemom Cloves

Directions:

  • With a long sharp thin knife carefully pierce your round eye vertically on the middle to create space for the carrot (be careful).
  • Push the long carrot in the hole you created from one side.
  • Push the other carrot from the other side.
  • With a small knife creat 2 inch holes across the cut and stuff each hole with a garlic clove.
  • Tie your stuffed round eye with cooking thread.
  • Prepare your spices rub and cover your beef all around.
  • On high heat, add some avocado oil and brown your beef cut on all sides, lower your heat, add garlic cloves and rosemary for flavour.
  • In a deep pan add your big chopped celery, half cut carrots, onion wedges, a mix of whole spices and some water.
  • Add your beef and juice from frying to the pan.
  • Cover with foil.
  • Put in the middle rack on 350 and cook for 2 to 3 hours or in the pressure cooker for 1 hour.
  • When done let it cool down.
  • With a sharp knife cut to round slices.
  • Prepare your gravy by adding all the vegetables and juice left in the pan to a pot.
  • Blend with a hand mixer.
  • On high heat add some salt and pepper and xanthum gum or corn starch to thicken your gravy.
  • When thickened take off heat and add to your cut beef before eating.
Round eye carrot stuffed recipe image 2 by Cook with Reem
Round eye carrot stuffed recipe - Cook with Reem

Round Eye Carrot Stuffed – لحمه بارده بالجزر

Round Eye Carrot Stuffed Recipe by Cook with Reem

Ingredients
  

  • 4 Pounds Round Eye
  • 15 Gloves Garlic
  • 2 Long and Thin Carrots
  • 1/2 Spoon 7 Spices
  • 1/2 Spoon Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Cardemom
  • 1 Teaspoon Corriander
  • 1/4 Cup Vinegar
  • 5 Celery Stalks
  • 4 Cardemom Cloves

Instructions
 

  • With a long sharp thin knife carefully pierce your round eye vertically on the middle to create space for the carrot (be careful).
  • Push the long carrot in the hole you created from one side.
  • Push the other carrot from the other side.
  • With a small knife creat 2 inch holes across the cut and stuff each hole with a garlic clove.
  • Tie your stuffed round eye with cooking thread.
  • Prepare your spices rub and cover your beef all around.
  • On high heat, add some avocado oil and brown your beef cut on all sides, lower your heat, add garlic cloves and rosemary for flavour.
  • In a deep pan add your big chopped celery, half cut carrots, onion wedges, a mix of whole spices and some water.
  • Add your beef and juice from frying to the pan.
  • Cover with foil.
  • Put in the middle rack on 350 and cook for 2 to 3 hours or in the pressure cooker for 1 hour.
  • When done let it cool down.
  • With a sharp knife cut to round slices.
  • Prepare your gravy by adding all the vegetables and juice left in the pan to a pot.
  • Blend with a hand mixer.
  • On high heat add some salt and pepper and xanthum gum or corn starch to thicken your gravy.
  • When thickened take off heat and add to your cut beef before eating.
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