Beef Plov
Beef plov has tender chunks of beef that are braised in a vegetable and spice broth, cooked all together with rice, making it the perfect one-pot meal the whole family will love!
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Plov is a very popular, original Uzbek dish that has made it’s way around the globe! It varies from region to region. It’s traditionally made with lamb and cooked in a kazan (a very large cast iron pot) over a fire pit. Some make it with the addition of garbanzo beans and with raisins.
This plov recipe is made according to what I ate growing up, it’s made with beef, veggies, spices, a head of garlic, and of course, rice.
Ingredients You Will Need:
2 pounds of beef chuck – beef chuck is the most flavorful and best cut of beef to use when roasting, braising, or slow cooking. When cooking it quickly, it’s tough in texture. The beef chuck gets braised in the dutch oven with carrots, onion, spices, and chicken broth, making this beef so tender and nearly fall-apart!
Avocado oil – or any other high-heat tolerant oil will do. When searing the beef, the last thing you want is smoke coming from the pot! Don’t use olive oil! Canola, vegetable, sunflower, coconut, avocado oil (my preference) is recommended.
Yellow onion – yellow, white, or sweet onion will work.
Carrots – carrots get cut into thick matchsticks, about 2-inch thick strips.
Spices – cumin, coriander, turmeric. Turmeric is used here to offer that desired golden orange hue that plov is known for. Totally optional, but you’re going to wish you add it!
Chicken broth & water – Typically, water is used alone. To add a boost of flavor, I add in chicken broth.
Long grain white rice – Calrose medium grain rice is a very common type of rice used among plov dishes. Basmati is another very aromatic one that can be found in plov. Long grain is the most common one and this is the kind I am using for my plov.
Head of garlic – this is the way my mom adds her garlic, it’s easy and adds a ton of flavor to the overall dish. Clean the bottom portion of the garlic head from any dirt particles using a little water and either your hands or a veggie scrubber.
Technique To Make Plov:
First, preheat your dutch oven over high heat, this will take about 2-3 minutes. Add the oil to the pot, followed by cubed beef. Sear the beef while occasionally stirring it.
Add the onion and carrots and saute for a few minutes until they are cooked through.
Add spices and cook everything together for a minutes.
Then, add the broth, water, and bay leaf to the pot. Cover with a lid and let the beef braise over low heat. This will make the beef super tender.
Gently spread the rice on top without stirring the pot. Tuck the garlic head into the rice. Place the lid back on and cook for a few more minutes. Remove the pot from the heat source and leave the lid on for about another 10 minutes. Gently fluff with a fork and serve!
If you love this Beef Plov recipe, check out a few of my favorite Russian food recipe:
Pickled Cabbage Salad (This is what I paired this beef plov with)
Pierogi With Potato And Sweet Onion
If you make this Beef Plov, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Beef Plov Recipe
Ingredients
- 2 pounds chuck beef, cut into 1½ inch cubes
- 4 tbsp avocado oil or another high-heat oil (canola/vegetable oil)
- 1 medium yellow onion, diced
- 4 large carrots, peeled and cut into large matchsticks
- 1½ tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- 2 tsp salt
- 4 cups chicken broth, warmed up (this is one 32 oz carton)
- 1 cup water, warmed up
- 2 dry bay leaves
- 2½ cups long grain white rice, rinsed for 3-4 minutes
- 1 head whole garlic, dirt particles washed and cleaned off from the bottom
Instructions
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Pat the beef dry with paper towels. This will help the meat sear better in the pot. Season with generous amount of salt and pepper. Set aside.
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Preheat large dutch oven over high heat. Once hot, add oil then add beef. Sear for 5-8 minutes until meat is browned on all sides.
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Reduce heat to med/high. Add onion and carrots to the pot. Sauté for 3-5 minutes, until soft and translucent.
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Add cumin, coriander, turmeric, and salt to the pot. Stir until meat and veggies are coated well.
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Add chicken broth, water, and bay leaves to the pot. Bring to a boil. Cover with lid and turn heat to low. Braise meat and veggies in the liquid for 25-30 minutes.
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Remove lid. Gentle add the rice and spread evenly over the top without stirring the pot! Tuck the head of garlic into the center of the rice. Cover with lid and cook for 30-35 minutes, until water is evaporated.
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Remove from heat source. Let stand for 10 minutes, with the lid on, uninterrupted. Fluff with fork and serve.
