Embark on a culinary journey with our Beef Plov recipe, a cherished dish that beautifully marries succulent beef with aromatic spices and perfectly cooked Jasmine rice. Rooted in tradition, this Central Asian delicacy captures the essence of comfort and flavor. As the beef simmers to tender perfection, it blends harmoniously with the julienned carrots, diced onions, and a medley of spices, creating a symphony of taste and aroma that will transport you to the heart of Plov-loving communities.
Allow me to share a family tale of Plov gatherings that have become the highlight of our celebrations. The aroma of searing beef and the vibrant colors of carrots and onions sautéing in the pot evoke memories of festive occasions. The art of layering flavors with the carefully selected spices, and the crowning touch of a whole head of garlic, transforms a simple pot into a vessel of joy and communal feasting. Plov has become more than a dish; it’s a celebration of togetherness, where each bite tells a story of shared laughter and culinary heritage.
Why This Recipe:
Why This Authentic Beef Plov Recipe Will Steal Your Palate
- Tender Perfection: Slow-simmered beef stew meat, cut into 2-inch chunks, guarantees a melt-in-your-mouth experience, elevating the dish to new heights.
- A Symphony of Spices: A carefully crafted blend of coriander, cumin, Lawrys Seasoned Salt, black pepper, and paprika creates an explosion of flavors that dance on your taste buds.
- Vegetable Elegance: Julienned carrots and diced onions add both texture and sweetness, infusing the dish with a delightful balance.
- Foolproof Cooking: The step-by-step instructions ensure that even those new to Plov can master the art of creating this beloved dish.
Ingredients:
- 2 lbs beef stew meat (approximately 907g)
- 2 onions, diced
- 4 carrots, julienned
- 1/2 cup canola oil
- 3 cups Jasmine Rice, rinsed
- 4 cups water
- 1 head garlic, sliced crosswise
Spices:
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp Lawrys Seasoned Salt
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
Instructions:
- In a heavy Dutch oven pot, sear the beef stew meat until browned. Drain any excess foam and rinse if necessary.
- Pour 4 cups of water over the beef, simmer for 1 hour until tender. Remove beef and drain the water into a measuring cup. Add additional water to make 4 cups of water in total. Set aside.
- Wipe the pot clean and add canola oil, carrots, and onions. Sauté for 15 minutes over medium-high heat.
- Bring the beef pieces back into the pot, add spices, and mix thoroughly.
- Top with rice and a head of garlic. Pour reserved water from the beef over the rice and lightly shake to avoid stirring.
- Bring everything to a light boil, then cover and simmer for 30 minutes.
Notes:
- Customize the spice levels according to your preference for a milder or bolder flavor.
- Experiment with adding dried fruits or nuts for a personal touch.
- Plov is traditionally served with yogurt or a side of fresh herbs for a refreshing contrast.
