Beef Plov Beef Pilaf Recipes

BEEF PLOV (BEEF PILAF)

Steps:

• Heat vegetable oil in a dutch oven over high heat. Sear beef for 7 to 8 minutes.
• Push beef aside. Reduce heat to medium. Saute onion and garlic for 2 minutes.
• Add black peppercorns, cumin seeds, ground coriander, and ground cumin. Stir to coat meat with spices.
• Pour in 1 cup (240ml) water. Cover and bring it to a boil. Reduce heat to medium low and allow it to simmer for 45 minutes, stirring occasionally.
• Remove cover. Season with a little salt. Add carrots, basmati rice, and saffron.
• Pour in 2½ cups (600ml) hot water. Add some salt. Cover and bring in to a boil. Reduce heat to medium low and allow it to simmer for 15 minutes or until all liquid has been absorbed by the rice.
• Reduce heat to the lowest possible setting and continue to cook for another 10 minutes.
• Turn off stove and allow it to sit for 10 minutes before serving.

BEEF PLOV (BEEF RICE PILAF) RECIPE

Steps:

• Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
• Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
• Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
• Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
• Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
• Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
• Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
• Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.