If you have a good slice of beef and some rice grits at home, you can safely proceed to the preparation of a delicious beef pilaf. And thanks to the detailed step-by-step descriptions of cooking, without any doubt, your dish will not only be appreciated, but will also be asked for additives and a recipe. Let's try?
Step-by-step recipe for beef pilaf - food preparation
Although beef is not as popular for making pilaf as, for example, lamb or pork, an excellent dish comes out of this meat, the main thing is to choose the right piece. It is best to take the scoop or brisket. Prepare the meat: rinse, get rid of excess fat, films and tendons, cut.
Also prepare the vegetables: peel carrots and onions, cut them. Onions for pilaf cut thin half rings, carrots into strips. Do not rub the carrots, otherwise the taste of the finished dish will not be complete, and the pilaf will look more like porridge.
Rice is used mainly long-grain varieties. This may be steamed rice, which can be found in almost any store or less popular rice variety "Basmati". Rinse the croup, fold it in a colander in order to get rid of excess liquid.
In addition, various spices are added to the pilaf for taste, garlic for aroma, chili pepper for spiciness, and greens for freshness.
1. Uzbek plov from beef: a step-by-step recipe in a cauldron
• beef (shoulder part) - a little less than a kilogram;
• fat tail - a small piece;
• 5 onions;
• sunflower oil - 3 large spoons;
• long grain steamed rice - 4 cups;
• salt, black pepper powder - 10 grams;
• 10 cloves of garlic;
• parsley, dill - on the floor of the bunch.
And, of course, you are unlikely to have a real Uzbek plov if you do not add various aromatic spices, for example, cumin, ground coriander, basil or a ready-made mixture of spices for pilaf in bags. Cooking Method:
1. Cut off the film, tendons, excess fat, if necessary, from the shoulder of the beef. Separate the flesh from the bone (do not throw out the bone, it will make the pilaf more tasty) and rinse thoroughly. Cut the flesh of the prepared tenderloin into 2.5-3 centimeters thick cubes and chop the bone into small pieces.
2. Fat tail fat, too, cut into small cubes.
3. Peel the onions, cut in halves and soak for 25 minutes in cold water so that the eyes are not irritated when slicing.
4. Cut the onion into thinnest half rings. The sharper the knife, the thinner you will be able to chop the onion.
5. Clean the carrots too, wash them and cut them into long, thin straws. If you do not want to mess around with the cut, you can use a grater for Korean carrots.
6. Rinse steamed rice under running water. If you use ordinary long grain rice for cooking pilaf, then rinse several times until clear water flows. The cleaner the cereal, the tastier the meal will be. Give up rice of round varieties with high gluten, otherwise pilaf will turn out very tight, like porridge.
7. Wash garlic cloves with cold water, remove only the top layer of husk, cut the stem.
8. Take a cast-iron cauldron, put the prepared fat in it, put it on medium heat and fry until the greaves appear. Remove the resulting greaves from the fat with a slotted spoon. Add sunflower oil to the fat. If you do not have fat tail, you can use only one sunflower oil, pouring it directly into the cauldron.
9. Heat fat and butter over medium heat until light smoke appears and place prepared meat with stones in the cauldron. Lay the meat very carefully, do not throw it on top, otherwise the spray can get on your hands, and you can burn yourself, lay out the meat in the cauldron from the cutting board, slowly moving it with a knife.
10. Fry the meat for three minutes at maximum heat until light brown, stirring continuously with a wooden spatula. 11. As soon as an appetizing light-brown crust forms on the meat, and the bones turn red a little, add a bow to the cauldron. Continue to fry, not reducing the heat and stirring for about four minutes.
12. Put the sliced carrot in the cauldron, without stirring, give it two or three to warm up. After a good stir and fry everything together for 2-5 minutes until softened vegetables.
13. Pour in enough cold water to cover all products.
14. Pour into the cauldron zira, ground basil, coriander, seasoning for pilaf, add some salt, pepper, mix everything well.
15. Wait until the mixture boils, then reduce the heat to the minimum, close the cauldron with the lid and simmer for about half an hour.
16. After the time allotted to the languor, open the lid, remove a piece of meat from the cauldron and try for softness: if the meat is harsh, pour in water and simmer the zirvak for another 20-30 minutes. If the beef is ready, put the washed rice into the mixture without mixing, evenly level it on the surface, stick all the chives of garlic in the grits, pour the hot water on two fingers above the rice level. Adjust the heat to moderate. Close the cauldron lid, bring the water to a boil.
17. As soon as the first bubbles form on the surface, try the broth and, if necessary, add a little more salt and pepper to taste.
18. Cook pilaf over moderate heat until the water has completely evaporated.
19. When the water is completely boiled away, open the lid and remove the rice sample, if it is still hard, add a little hot water, add more spirits and cook over low heat.
20. And if the rice is soft, then with a spoon collect the rice in the hill, just do it carefully so as not to mix the rice with a layer of vegetables and meat.
21. In the resulting hill of rice, make small holes with special chopsticks or a skimmer handle, cover with a lid and leave the pilaf on low heat for 25 minutes to leave the water left at the bottom, and the rice has reached full readiness.
22. As soon as the water is completely evaporated, turn off the heat, close the cauldron with a lid, put a thick cloth on the lid and leave the pilaf for half an hour to be fed. 23. After the allotted time, carefully open the lid so that the droplets from the lid do not flow into the cauldron. Ready pilaf mix thoroughly in a cauldron with a large spoon with a long handle.
24. Put ready-made pilaf from beef in a deep serving bowl in a heap together with meat and stones, sprinkle with chopped parsley and dill.
25. Next to a separate salad bowl, put a salad of fresh vegetables. You can cook it like this: cut cucumbers and tomatoes into slices, sweet pepper into strips, onion head with quarter rings, season with vegetable oil, add some salt, pepper and mix well. Or, instead of a salad, you can simply cut the fresh vegetables into slices. Also put a breadbasket with sliced traditional Uzbek flatbread next to it.
2. Beef Pilaf: A step-by-step recipe in a slow cooker without oil
• a small piece of beef pulp;
• 1 cup of long grain rice (steamed);
• 3 medium carrots;
• 2 small bulbs;
• fragrant black pepper and red hot grind, salt - 15 grams each;
• coriander, ground cumin - 25 grams each;
• barberry powder - 10 grams;
• seasoning for pilaf - 15 grams;
• 5 cloves of garlic;
• any greens - beam floor.
1. Before cooking pilaf in a slow cooker, wash the rice and soak in cold water for 60 minutes.
2. While the cereal swells, prepare the meat: wash it in cold running water, cut off the veins and tendons, cut the flesh into cubes approximately two to three centimeters thick.
3. Turn on the slow cooker to the “frying” mode, put chopped meat on the bottom of the bowl. Fry, stirring, until a crust appears for 2-4 minutes.
4. Clean onions, rinse with cold water, cut into thin straws and place in a container for meat. Fry for a couple of minutes.
5. Pour 1.5 cups of purified cold water into the container, adjust the slow cooker to “quenching” mode or “soup” mode (depending on the type of multicooker).
6. Peel the carrots, wash them, cut them into strips, put them in a container for onions and meat, add some spices, seasoning for pilaf, salt, pepper, stew on the set mode for a little more than one hour. It is advisable to open the lid periodically during this time and make sure that the water does not run out. If you see that the liquid is not enough, pour in a little more boiling water, add a pinch of spices and spices. 7. Peel the garlic, cut it in two halves.
8. Put the rice in a colander to make the glass water, then put it in a multi-cooker bowl for meat and vegetables, flatten the surface with a wooden spatula, stick garlic cloves, pour 1.5-2 cups of boiling water one centimeter above the rice level.
9. Switch the appliance to the “plov” or “rice” mode, setting the timer to 40 minutes, close the lid and cook until the beep sounds.
10. After the signal indicating the end of cooking, switch the slow cooker to the “heated” mode, let the pilaf brew for half an hour.
11. Prepare the prepared pilaf thoroughly right in the multicooker tank and place in a deep plate with a slide, sprinkle with fresh herbs on top.
12. To the pilaf, you can serve some salad or cutting from fresh or canned vegetables.
Step-by-step recipe for beef pilaf - tricks and tips
• The pilaf will turn out really tasty if you take meat, carrots and onions in equal quantity.
• To get a beautiful golden hue of rice, add a little bit of turmeric or saffron when cooking.
• Do not mix cereals with zirvak while cooking; do this immediately before serving.