Beef Plov (Beef Rice Pilaf) Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
10 -12
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Course
Main Course
Beef Plov (Beef Rice Pilaf) Recipe
Description
The Beef Plov recipe starts by trimming and cutting beef into pieces, then searing tightly packed meat at high heat in oil to develop caramelization and seal juices. Onions and carrots are added and cooked until softened along with salt, black pepper, paprika, cumin, and bay leaves for aromatic depth. Simmering the mixture with hot water until beef tenderizes builds a flavorful broth.
Long grain rice rinsed until clear is cooked separately with hot water, ground coriander, and a whole garlic head added for flavor infusion. The rice is then combined or layered over the cooked meat and vegetables to finish cooking gently, allowing the rice to absorb the rich braised beef juices. The result is tender meat with soft yet separate grains of rice enriched with warm spices and garlic.
This dish serves as a satisfying main course suited for family meals or gatherings. It pairs well with fresh salads or yogurt-based sides to balance the hearty flavors and can be enjoyed as a standalone complete meal.
Ingredients
- 1 1/2 lbs beef chuck beef sirloin or good quality beef stew meat
- 1/3 cup canola oil or extra light olive oil (not extra virgin)
- 2 onion finely chopped, medium
- 3 carrot cut into matchsticks or grated, medium
- 1 tsp salt for the meat and veggies + 1 1/2 tsp salt for the rice
- 1/2 tsp black pepper freshly ground
- 1 tsp paprika
- 1 tsp cumin
- 3-4 bay leaf
- 1 3/4 cups water hot, for braising meat
- 3 cups long grain rice Basmati or Jasmin rice work great!
- 4 cups water hot, when cooking rice
- 1 tsp ground coriander
- 1 garlic head
Instructions
- 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.
User Reviews
Overall Rating
4.9
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