Beef Plov Recipe
Equipment
- Large Dutch Oven (or large heavy bottom pot with lid)
Ingredients
- 2½ pounds chuck beef, fat trimmed and cut into 1½ inch cubes
- 4 tablespoons 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 teaspoons cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- 2 teaspoons salt
- 4 cups chicken broth, warmed up (this is one 32 oz carton)
- 1 cup water, warmed up
- 2 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
- 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.
- 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.
- Reduce heat to med/high. Add onion and carrots to the pot. Sauté for 3-5 minutes, until soft and translucent.
- Add cumin, coriander, turmeric, and salt to the pot. Stir until meat and veggies are coated well.
- 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.
- 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 30-40 minutes, until water is evaporated.
- Remove the pot from the heat source. Remove the lid. Fluff the rice with a fork and gently mix the beef/veggies with the rice serve.