Lebanese Beef Shawarma (One-Pot Wonder)

Ingredients

• 1 kg. / 2lbs 4oz. beef sirloin /strip steak/ tenderloin
• 9 tablespoons red vinegar
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed orange juice
• 4 whole tomatoes
• 1/2 cup oil, a combination of sunflower oil and olive oil
• 1 heaped teaspoon salt (or to taste)
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg (grated)
• 1/4 teaspoon freshly grated black pepper
• 1/4 teaspoon ginger powder
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon ground cloves
• 1/2 teaspoon mastic gum (optional but recommended)
• Taratour (Lebanese Tahini)
• A decent bowl of hummus
• Lebanese pickles
• 2 onions (sliced)
• 2 cups (finely chopped parsley)
• Radishes (sliced)
• Lebanese or pita bread

Method

1. Whisk together the oil, lemon juice, orange juice, and red vinegar in a bowl.
2. Add cinnamon, nutmeg, black pepper, ginger, cardamom, cloves, salt, and crushed mastic gum; whisk until fully combined.
3. Place the beef in a large bowl, pour the marinade over it, and stir to coat evenly.
4. Cover with plastic wrap and refrigerate for 1 hour to let the meat absorb the flavors.
5. Transfer the marinated meat and marinade to a large stockpot and add the whole tomatoes.
6. Bring to a boil over medium-high heat without adding water, then reduce to very low heat, cover, and simmer for about 4 hours, checking occasionally.
7. If excess liquid remains after 4 hours, uncover and raise heat to evaporate it until only a small amount of sauce is left.
8. For a casual serving, mash some of the roasted tomatoes onto pita bread, top with shawarma meat, sliced onions, parsley, radishes, pickles, and tahini sauce, then roll into a wrap.
9. Optionally toast the wrap on a heated panini press until the pita is crisp.
10. For a festive presentation, arrange the cooked shawarma and roasted tomatoes on a platter with pickles, radishes, onions, and parsley, and serve tahini sauce on the side.