Time: 1 hour 45 minutes
Yield: 10 servings
Beef Plov is a Central Asian rice pilaf that's filled with meaty magic. Tenderly-cooked, juicy beef is shredded throughout the fluffy rice for savory satisfaction. Seasoned with smoky, bright, and aromatic spices, Beef Plov is infused with flavor, making each bite more incredible than the last. With just a little time and patience, you can have a dish that will amaze everyone that tastes it.
Ingredients
• 1 1/2 pounds beef chuck, beef sirloin, or good quality beef stew meat • 1/3 cup canola oil or extra light olive oil (not extra virgin) • 2 medium onions, finely chopped • 3 medium carrots, cut into matchsticks or grated • 2 1/2 teaspoons salt • 1/2 teaspoon freshly ground black pepper • 1 teaspoon paprika • 1 teaspoon cumin • 3-4 bay leaves • 5 3/4 cups water, hot • 3 cups long-grain rice • 1 head garlic • 1 teaspoon ground corianderDirections
Trim the beef of excess fat and sinew.
Pat the meat dry with a paper towel.
Chop the beef into 1/2-3/4-inch pieces.
Preheat a dutch oven or a large heavy-bottom soup pot over high heat.
Add the canola oil to the pot.
Once the oil is hot, add the beef and sauté, stirring every minute or so, until the meat is browned and cooked through to a minimum of 145 degrees F internally, about 7 minutes.
Reduce the heat to medium and add the chopped onion, cooking and stirring until the onion is softened about 5 minutes.
Stir in the carrots, 1 teaspoon salt, pepper, paprika, cumin, and bay leaves, and cook until the carrots have softened, for about 5 minutes.
Add in 1 3/4 cups hot water.
Reduce the heat to medium-low.
Cover and simmer over medium-low heat until the meat is tender, about 45 minutes.
Rinse the rice until the water runs clear.
Drain the rice.
Spread the rice over the meat and add the remaining hot water.
Sprinkle the rice with the remaining salt without stirring.
Bring the mixture to a boil.
Reduce the heat to low.
Let the mixture cook uncovered until most of the water is absorbed, about 10 minutes.
Cut the base of the garlic head to expose the cloves.
Place the head, cut-side down, into the center of the rice.
Sprinkle the rice with the coriander.
Poke 7-10 holes in the rice to allow steam to escape.
Cover and cook until the rice is cooked through, about 15 minutes.
Remove the garlic head and bay leaves.
Gently fluff the rice and stir everything to combine.
Serve.
