Looking to elevate your weeknight cooking with a dish that’s both substantial and deeply flavorful? This beef rib pilaf delivers just that. Tender beef ribs are browned, then gently simmered until richly flavored. Meanwhile, diced onions, carrots, and garlic are sautéed to sweet perfection and layered into the same pot with rice. As the broth absorbs into the grains, you get a one-pot meal that’s beautifully fragrant, hearty, and comforting. It pairs wonderfully with fresh flatbread or a crisp salad, perfect for cozy dinners or special gatherings. Let’s dig into this soulful dish.
Beef Plov, also known as rice pilaf, is a comforting and aromatic dish made with tender beef, long-grain rice, sweet carrots, onions, and a blend of warm spices. Cooked slowly in one pot, this dish delivers deep flavor and perfect texture. Ideal for family dinners or festive gatherings, beef plov brings the taste of Central Asian cuisine to your table.
First, we rinse the rice. Rinse it very thoroughly in several waters. Until the water becomes transparent. Once washed, pour salted water over it. This will allow the rice to boil faster.-
Wash beef ribs, cut and remove excess, and separate from each other.
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In a frying pan, fry the ribs until browned on both sides over high heat. Don’t forget to salt them.
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Put the ribs into a cauldron and pour water over them, covering all. Bring to a boil, reduce the heat, and stew for 30 minutes under a lid. The water should be salted.
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Now it’s the turn of onions and carrots. Cut the onions in half rings.
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Carrots coarsely. Either diced or chopped. It is not desirable to grate them. Otherwise, as the Uzbeks say, the carrots will be lost.
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Put the onions in the skillet, in the oil where the ribs were fried. Fry until the onion changes color and becomes like a blonde’s hair. Add the carrots. Fry, stirring, until the carrots turn brown.
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People tell me why I use both a cauldron and a frying pan. It’s not right. It takes more time and so on. The thing is that I take all the fried vegetables and meat out of the frying pan and put them in a cauldron with a minimum amount of oil in which it was fried. The pilaf turns out to be not greasy and tasty.
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While we were busy with the vegetables, the meat was stewing. Separate the meat from the bones and return it to the cauldron.
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Followed by onions and carrots. If necessary, add more water. The water should cover the contents by two centimeters. Taste the water for salt. The salt should be a little saltier than the usual broth. The rice will take away the salt. It likes salt.
- Braise on low heat for about 10 minutes to allow all the vegetables to mate with each other.
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Now we apply all the spices and fill the rice. Push a whole head of garlic into the middle of the rice. The water should cover the rice by 1 centimeter. Refill if necessary. Bring the contents to a boil over high heat and immediately turn down the heat to the lowest setting.
- Put the lid on and leave it for 40 minutes. During this time, you must not open the lid and peek. Otherwise, the pilaf will not work. The rice is steaming and the lid creates the necessary pressure.
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After 40 minutes, open the cauldron, remove the garlic, and gently stir the pilaf from bottom to top. Cover for about 10 minutes and serve.
