Beef with roasted potatoes

Cube the beef. Cover with cold water, bring to boil, skim foam carefully. Add a pinch of dried thyme and half the salt. Simmer covered sixty minutes until fork-tender.

While the beef simmers, peel potatoes and cut into four-centimetre chunks. Pat dry on a clean cloth so the surface caramelises in the oven instead of steaming.

Toss the chunks in melted butter and the rest of salt on a tray. Roast at 200°C for thirty-five minutes, turning at twenty, until the surface turns deep gold and the inside stays creamy.

Drain the beef (reserve the broth for another use). Heat ghee in a wide skillet over high heat, sear the cubes ten minutes turning regularly until each face is mahogany. The Tayyibat signature step.

Pile the seared beef on one side of warm plates, roasted potatoes on the other. Drizzle a teaspoon of pan-ghee over the meat for gloss. Serve immediately while both elements are crisp.