Dairy-Free Harees (Wheat and Meat Porridge)

Ingredients

• 2 cups Whole wheat berries
• 2 lbs Beef chuck
• 1 large Onion
• 8 cups Vegetable broth
• 3 tablespoons Ghee substitute (vegan butter)
• 1 teaspoon Cumin
• 1/2 teaspoon Cinnamon
• 2 teaspoons Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1The day before you plan to cook, rinse the 2 cups of whole wheat berries under cold water. Place them in a bowl and cover with plenty of water. Let them soak overnight.
2. 2Drain the soaked 2 cups of whole wheat berries. In a large, heavy-bottomed pot or Dutch oven, combine the drained wheat berries, 2 lbs of beef chuck, 1 large chopped onion, and 8 cups of vegetable broth.
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to very low, cover the pot tightly, and let it simmer for 4 to 5 hours. The beef should be extremely tender, and the wheat berries should be fully softened. Stir the mixture occasionally, perhaps every hour, to prevent it from sticking to the bottom of the pot. If the mixture becomes too thick during cooking, you can add a little more vegetable broth, about 1 cup at a time.
4. 4Carefully remove the 2 lbs of beef chuck from the pot. Place the beef on a cutting board and use two forks to shred it into small, bite-sized pieces. Return the shredded beef to the pot with the wheat berries.
5. 5Using an immersion blender, carefully blend the mixture directly in the pot until it reaches a smooth, porridge-like consistency. Be cautious as the mixture is hot.
6. 6Stir in the 3 tablespoons of ghee substitute (vegan butter), 1 teaspoon of cumin, 1/2 teaspoon of cinnamon, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Mix well until everything is evenly distributed.
7. 7Continue to cook the harees over low heat for another 30 minutes, stirring frequently to ensure it does not stick. The harees should be thick and creamy.
8. 8Serve the dairy-free harees hot.

Substitutions

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