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A spicy stew that’ll slay

A One-Pot Pot Roast That’s an Overnight Winner

Time to celebrate slow-cooker season with a roast you'll love the most

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

January 24, 2024 1:43 pm

Winter is prime slow-cooker season — so it’s high time we get you a prime slow-cooker recipe, eh? You’re in luck. Chef Ari Bokovza of Acadia, his Mediterranean restaurant in NYC, is here with a recipe for what he calls “a Middle Eastern overnight pot roast”: Sephardic chamin (also called “hamin”), a spicy variation of the traditional Shabbat stew. “The magic happens when it is cooked overnight at a very low temp,” says Chef Ari. “The nuanced flavor can only be achieved in doing so this way.” Your patience will be rewarded with a wowing crowdpleaser that’ll make the dead of winter just a dash cozier. -NPH

Ari Bokovza’s Sephardic Chamin Stew

Servings: 6-8 servings

Copy Ingredients

  • ¼ cup dried chickpeas, soaked overnight in water and drained
  • ¼ cup dried gigante beans, soaked overnight in water and drained
  • ¼ cup dried cannellini beans, soaked overnight in water and drained
  • 3-4 lbs. brisket or chuck, trimmed of fat and connective tissue
  • 2 Tbsp. beef fat, or extra-virgin olive oil  
  • ½ white onion, diced 
  • 6 cloves garlic, thinly sliced 
  • ½ green chili, sliced with seeds 
  • ¼ tsp. turmeric 
  • ¼ tsp. paprika 
  • ½ cinnamon stick
  • ¼ tsp. ground coriander
  • ¼ tsp. ground cumin
  • 1 bay leaf 
  • 5 Tbsp. tomato paste 
  • 3 Tbsp. silan date syrup (or maple syrup)
  • 2 large or 3 small sweet potatoes, unpeeled and whole
  • 2 large or 3 small russet or Idaho potatoes, unpeeled and whole 
  • 1 lb. marrow bones, split lengthwise
  • 2 quarts water  
  • 5 whole eggs, shells washed

Copy Directions

    1. Preheat the oven to 200°F.

    2. Season the brisket with kosher salt and pepper.

    3. Heat the beef fat in a Dutch oven or large pot that will fit the brisket set over medium-high heat. 

    4. Using tongs, sear all sides of brisket until brown, about 5 minutes per side. Remove the brisket to a large plate or sheet pan.

    5. Add onions and lower the heat to medium and cook, stirring occasionally, until translucent, 3 to 5 minutes.

    6. Add the garlic and chili and cook, stirring occasionally until softened, 1 to 2 minutes.

    7. Add the spices, stirring occasionally, and toast until fragrant, about 1 minute.

    8. Add the bay leaf, tomato paste and silan, and cook, stirring occasionally until the tomato paste darkens, about 2 minutes.

    9. Add the potato, sweet potato, marrow bones, drained beans, brisket and any juices to the pot. Cover with water and bring to a simmer.

    10. Gently add the eggs. Cover the pot and cook for at least 12 hours.

Notes: One day in advance, combine the dried beans in a large pot of water and soak overnight. Drain before using. If you don’t have a large enough pot, you can cut the brisket in half. If you can’t find gigante beans, you can use more chickpeas or cannellini beans. If you can’t find the marrow bones, still make this dish! It’s worth trying to find the date syrup known as silan. While you can substitute maple syrup, you’ll love the rich silan over pancakes, oatmeal or in baking! Chamin is traditionally garnished with pickles, at Acadia Chef Ari uses a Tunisian variety, which features cauliflower.

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