Tas Kebabı (Turkish Braised Meat)

Method

Tap a step when it's done.

1. 1Pat the meat dry with paper towels. Heat the butter and oil in a wide, heavy-bottomed pot over medium-high heat.
2. 2Add the meat and let the liquid it releases evaporate, then keep cooking until browned on all sides, 8-10 minutes. Brown in two batches if your pot is small, or the meat will steam instead of sear.
3. 3Add the onions, lower the heat slightly and cook for 5-6 minutes until soft and lightly golden. Stir in the garlic for 30 seconds.
4. 4Add the tomato and pepper pastes and stir for 1-2 minutes until fragrant and darker in color. Add the grated tomatoes and cook for 3-4 minutes.
5. 5Pour in the hot water, add the thyme and bay leaf and about half the salt. Once it boils, turn the heat to the lowest setting and cover with the lid slightly ajar.
6. 6Simmer for 75-90 minutes, stirring now and then and adding a splash of hot water if it gets dry. It is ready when the meat falls apart easily with a fork and the sauce is thick and glossy.
7. 7Season with the remaining salt and the pepper, remove the bay leaf and rest for 10 minutes off the heat. Serve beside or on top of buttery rice pilaf.