Name: Plov with Beef
Prep time: 30 min
Cook time: PT-493595H16M6S
Total time: PT-493595H16M6S
Cuisine: Central Asian
Ingredients: 2 1/2 cups sunflower oil; 5 lbs beef (bone-in chunks and tenderloin cut into big chunks); 5 lbs rice (heaping Liter rinsed and soaked in 1 Tbsp of salt); 3 small onions (halved and thinly sliced); 4 lbs carrots (cut into matchsticks); 1 Tbsp cumin seeds; 1 tsp ground cumin; 4 Tbsp salt (divided); 2 cups raisins; 14 cups water (divided); 2 Tbsp Plov Seasoning; 2 garlic heads (lightly cleaned)

Description

A traditional Plov recipe featuring tender beef and aromatic spices, cooked to perfection.

Ingredients

Scale

2 1/2 cups sunflower oil
5 lbs beef (bone-in chunks and tenderloin cut into big chunks)
5 lbs rice (heaping Liter rinsed and soaked in 1 Tbsp of salt)
3 small onions (halved and thinly sliced)
4 lbs carrots (cut into matchsticks)
1 Tbsp cumin seeds
1 tsp ground cumin
4 Tbsp salt (divided)
2 cups raisins
14 cups water (divided)
2 Tbsp Plov Seasoning
2 garlic heads (lightly cleaned)

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Instructions

Heat the oil in a Kazan over high heat (this can be made over a propane cooking stove).
Fry the meat for about 20 minutes, stirring occasionally. Add the onions and fry for about 10 minutes or until translucent.
Using a slotted spoon stir in part of the carrots and fry for about 5 minutes (if you throw them all in, it will mush towards the end).
Add 10 cups of water, 1 tsp ground cumin, 3 Tbsp salt, half the raisins, 2 heaping Tbsp of Plov Seasoning, and 1 whole bulb of garlic. Simmer this covered, over med-low heat for 1 hour and 40 minutes. Be sure to regulate the fire during this time. You want a slow simmer.
After an hour, bring the water back to a rapid boil and add the remaining carrots, raisins, the other garlic bulb, drained rice, 1 Tbsp of cumin seeds, and 1 liter of water. Boil over high until half of the liquid evaporates scrapping the sides towards the center to make a hill so the rice doesn’t stick to the sides, (about 20 minutes, DO NOT STIR).
Place a dinner plate over the top and cover the Kazan with the lid. Simmer over low for 45 minutes. Allow the fire to die out and don’t open the Kazan.
Serve with Shakarob (a tomato and onion salad).

Notes

Ensure to regulate the heat while simmering to avoid burning.
The use of a Kazan adds an authentic flavor to the dish.

Prep Time: 30 minutes
Cook Time: 2 hours and 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Central Asian

Nutrition

Serving Size: 1 plate
Calories: 700
Sugar: 10g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 3g
Protein: 40g
Cholesterol: 100mg