1 tsp grains of paradise (if you cannot find it use 1/2 coriander and 1/2 cardamom)
1 tsp chili powder
1 tsp cumin
1 tbsp turmeric
1 tbsp sambal
1-28oz can fire roasted diced tomatoes
1 cups beef broth
1 lb carrots, roll cut
1 fennel bulb, stem and top removed, thinly sliced
1 red fresno chili pepper, sliced into thin rounds
1/4 cup red wine vinegar
1 lime, juiced
1 tsp sea salt
1 bunch mint, 1/2 minced, 1/2 whole
1/2 cup greek yogurt
4 cups cooked couscous
In a large pot over medium-high flame, heat oil and sear the chuck roast pieces on all sides until browned, about 4-5 minutes. Remove chuck to a plate.
In the same pot, sauté the onions until soft and translucent. Add garlic, grains of paradise, chili powder, cumin, turmeric, and Sambal. Stir until fragrant, about 1 minute.
Add chuck, fire roasted tomatoes, broth, and carrots. Stir and bring to a boil.
Reduce to low, cover with a slight opening, cook for 1 hour and 20 minutes or until the chuck is soft and tender.
Uncover and let it continue to cook and reduce the sauce until it reduced by a third. (If you do not have that much sauce, do not worry about reducing it)
Make the pickled fennel topping. In a small bowl, mix together lime juice, red wine vinegar, and salt. Toss chili pepper, fennel, and chopped mint in the vinegar mixture. Cover and refrigerate for 30 minutes. Keep in fridge for up to 5 days.
When beef is ready, serve 1-2 ladles over 1 cup of couscous. Top with fennel, a dollop of greek yogurt, and torn mint. Season with salt and pepper.