Middle Eastern Slow Cooked Beef Chuck with Accompaniments

Start the pickled onions: Combine sliced red onions, vinegar, sugar, and salt in a bowl. Mix well and let sit at room temperature for at least 1 hour.

Season the beef chunks generously with salt, pepper, and 1 tablespoon of sumac. Let sit at room temperature for 30 minutes.

Heat olive oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches, ensuring good color on all sides. Remove and set aside.

In the same pot, add onions and cook until softened. Add garlic, ginger, cumin seeds, and coriander seeds. Toast for 1 minute until fragrant.

Add tomato paste and cook for 2 minutes, stirring constantly. Pour in red wine and scrape up any browned bits.

Return beef to pot with remaining sumac, ground cumin, ground coriander, bay leaves, cinnamon stick, and beef stock. Bring to a simmer.

Cover and transfer to a 325°F oven. Braise for 2.5-3 hours until beef is fork-tender.

While beef cooks, make naan dough: Mix warm milk with yeast and sugar, let bloom for 5 minutes. In a large bowl, combine flour and salt.

Add bloomed yeast mixture, yogurt, egg, and 2 tablespoons melted butter to flour. Knead for 8-10 minutes until smooth and elastic.

Place dough in oiled bowl, cover, and let rise in warm place for 1-2 hours until doubled in size.

Make mint yogurt: Mix Greek yogurt with chopped mint, minced garlic, lemon juice, and salt. Refrigerate until serving.

Prepare the salad: Combine diced tomatoes, cucumbers, jalapeños, mint, and parsley in a bowl. Dress with lemon juice, olive oil, sumac, and salt just before serving.

When beef is done, remove from oven and let rest. Meanwhile, divide naan dough into 8 portions. Roll each into an oval about 1/4 inch thick.

Heat a cast iron skillet over high heat. Cook naan one at a time, about 2-3 minutes per side until charred and puffy.

Brush hot naan with remaining melted butter and sprinkle with garlic and cilantro if desired.

To serve: Remove bay leaves and cinnamon from beef. Arrange beef with its sauce on a platter. Serve with warm naan, mint yogurt, pickled onions, and fresh salad family-style.