Buckwheat and Beef Pilaf (Plov)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs
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Servings
8
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Course
Main Course
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Cuisine
Russian
Buckwheat and Beef Pilaf (Plov)
Description
This pilaf begins with sautéing diced onion in olive oil and butter until softened, then adding cubed beef to lightly brown. Julienned carrots are stirred in briefly before adding water along with cumin, salt, and pepper, then simmering the mixture covered for an hour to tenderize the beef. Meanwhile, buckwheat groats are toasted in butter in a skillet until golden, then added over the simmering beef mixture. Hot water is poured over the buckwheat, which is topped with a halved garlic head to impart flavor during cooking without peeling. The dish finishes cooking together until the buckwheat is tender and has absorbed the broth.
The result is a pilaf with rich, savory beef mingled with the nutty, slightly chewy buckwheat grains and mellow garlic undertones. The butter and olive oil create a smooth mouthfeel while the carrots add slight sweetness and texture. It serves well as a satisfying main course with balanced flavors and a hearty texture that comes from the gradual cooking of beef and buckwheat together.
Ingredients
- 1/3 cup olive oil
- 8 Tbsp butter divided, unsalted
- 1 onion diced, large
- 1 to 1 1/4 lbs beef chuck, sirloin or good quality stew meat, trimmed of fat and cut into 1/2" to 3/4" thick pieces
- 3 carrot julienned, large
- 2.5 cups buckwheat groats aka grechka
- 4 1/4 cups water cold filtered + 1 cup hot
- 2 tsp salt or to taste (I use sea salt, 1/4 tsp black pepper
- 2 tsp black pepper or to taste (I use sea salt, 1/4 tsp black pepper
- 1 tsp cumin to taste
- 1 garlic full head, unpeeled
Instructions
- Set a large heavy-bottomed stock pot or dutch oven over medium/high heat and add 1/3 cup olive oil and 4 Tbsp butter. Add onion and sauté, stirring occasionally until softened (about 5 min).
- Add cubed beef and sauté 5 min, turning once (beef will not be fully cooked). Add julienned carrots and stir another minute.
- Add 4 1/4 cups cold water and season with 1 tsp cumin, 2 tsp salt and 1/4 tsp pepper or to taste. Bring to a boil then reduce heat to a low simmer, cover and cook 1 hour.
- Meanwhile (about 10 min before your timer is up), heat a large non-stick skillet over medium/high heat and melt in 4 Tbsp butter. Add 2 1/2 cups buckwheat and toast until golden, stirring often (3-5 min). Pour buckwheat into the pot in an even layer and gently pour enough hot water to cover buckwheat 1/2" above the level of the buckwheat (I added 1 cup hot water).
- Cut garlic head in half parallel to the base to expose cloves and place over the top of buckwheat, cut-sides-down, pushing into the buckwheat slightly. Cook uncovered over med heat until most of the surface liquid boils out (10 min).
- Poke 8-10 holes through the buckwheat to allow steam to escape to the surface, then cover with lid, reduce heat to the lowest setting and let pot sit another 30 minutes. Remove garlic and stir everything gently to combine. P.S. you can squeeze garlic cloves out of their skins and serve them in the pilaf if you wish.
User Reviews
Overall Rating
5
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