Description
Beef Plov is a hearty and aromatic Central Asian rice dish made with tender chunks of beef, sautéed onions, and carrots, infused with fragrant spices like coriander, cumin, and paprika. This comforting one-pot meal combines succulent beef with fluffy jasmine rice and a whole head of garlic for a rich, flavorful experience perfect for family dinners.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef chuck roast or beef stew meat, cut into 2-inch chunks
- 2 onions, diced
- 4 carrots, julienned
- 1 head garlic, sliced crosswise
Spices and Seasonings
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp Lawry’s Seasoned Salt
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Others
- 1/2 cup canola oil
- 3 cups Jasmine rice, rinsed
- 4 cups water (divided)
Instructions
- Brown the Beef: Preheat a 6-quart heavy Dutch oven pot over medium heat. Add the beef chunks and sear them until they are nicely browned on all sides to develop flavor.
- Simmer the Beef: Pour in 4 cups of water and bring it to a boil. Reduce heat to low, cover the pot, and let the beef simmer gently for about 1 hour, or until the meat is tender.
- Remove Beef and Reserve Liquid: Using a slotted spoon, remove the beef pieces and set aside. Pour the cooking liquid into a measuring cup, adding extra water if needed to make a total of 4 cups of liquid. Set aside for later use with the rice.
- Sauté Onions and Carrots: Wipe out the pot to clean it, then heat over medium heat. Add canola oil, followed by the julienned carrots and diced onions. Sauté for about 15 minutes, stirring occasionally until the vegetables are softened and aromatic.
- Add Beef and Spices: Return the tender beef pieces to the pot with the sautéed vegetables. Sprinkle in ground coriander, cumin, Lawry’s seasoned salt, regular salt, black pepper, and paprika. Stir everything well to combine evenly.
- Add Rice, Garlic, and Cooking Liquid: Evenly spread the rinsed jasmine rice over the beef and vegetables without stirring. Place the sliced head of garlic on top, then gently pour the reserved beef liquid over the rice. Lightly shake the pot to distribute the liquid without stirring.
- Cook Everything Together: Bring the pot contents to a gentle boil, then reduce the heat to low. Cover and simmer the plov for 30 minutes until the rice is fully cooked and has absorbed all the liquid.
Notes
- Use jasmine rice for its fragrant aroma and fluffy texture which complements the beef and spices well.
- Do not stir the rice after adding the liquid to prevent it from becoming mushy; shaking the pot gently helps distribute the liquid.
- If you prefer a milder garlic flavor, you can roast the garlic head before adding it on top.
- Beef chuck is ideal for this recipe due to its rich marbling that becomes tender with slow cooking.
- The recipe can be doubled for larger gatherings; ensure to use a bigger pot and adjust cooking times as needed.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Simmering and Sautéing
- Cuisine: Central Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Beef Plov, Plov recipe, Central Asian rice dish, beef rice pilaf, hearty one-pot meal, jasmine rice recipes
