Spiced Braised Beef with Chickpeas and Greens

Instructions

Season meat with 4 g / 1 teaspoon salt and the pepper and place in a large, deep sauce pan or Dutch oven. Scatter butter, carrots, and garlic on top and drizzle with olive oil. Turn heat to medium-high and cook without stirring for 12 to 15 minutes to sear the meat.

Pour in wine, raise heat to high, and cook until reduced by half, about 2 minutes. Stir in tomatoes, water, bay leaves, cinnamon, garam masala, and remaining 1/2 tsp salt and bring to a boil. Lower to a gentle simmer, cover, and cook, stirring occasionally, for 45 minutes.

Remove lid and stir in chickpeas. Cover again and simmer for 15 more minutes. Uncover and remove cinnamon stick and bay leaves. Stir in prunes, kale, and vinegar and simmer until meat is tender when pierced with a fork, 10 to 15 minutes. Let rest for at least 10 minutes before serving to allow the flavors to meld. Adjust the seasoning with more salt and pepper if desired. Serve with couscous.