This is just a stunning dish. It does take a bit of work and time commitment. But in the end, you have tender beef, perfectly cooked spiced rice and delicious golden raisins.
This is easily in the top 10 favourite dishes in our household.
Beef Plov (Beef Rice Pilaf)
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 TBSP olive oil
salt and pepper to taste
3 lbs beef chuck, ideally in steaks or whole roast form
1 onion, halved
5 garlic cloves
1 1/2 cup chicken stock, and possibly more
1 TBSP Sambal Oelek
2 tsp soy sauce
2 bay leaves
- For the pilaf:
2 TBSP olive oil
1 onion, diced
3 medium carrots, peeled and grated
1 TBSP ground coriander
1 tsp ancho chile powder (and more to taste)
2 cups rice
3 cups chicken stock (less or more depending on the package instructions)
1 cup yellow raisins
Directions
- Preheat the oven to 300F. If you have steaks, dry them with paper towels and season very liberally with salt and pepper. If you have a roast, slice it into 1.5 inch steaks, then dry and season them. Preheat oil in a large Dutch oven. This step will likely need to be done in 2 batches (so that you don’t overcrowd the pan – if it’s overcrowded it will steam the steaks instead of searing them.) Search each steak for about 5 minutes per side on high heat until nice golden brown. Remote to a plate.
- Reduce heat to medium and add the onion halves and garlic cloves. Cook for a few minutes until browned and fragrant. Add about 1.5 cup of stock and bring to simmer. Add bay leaves, soy sauce and Sambal Oelek.
- Slice your steaks into thick 2 inch chunks. Don’t be tempted to slice them smaller than that – or your meat will be overcooked and not as tender. Transfer the steaks to the Dutch oven. The stock should almost cover the beef, but not all the way – we are braising, not boiling the meat. If needed, add a bit more stock.
- Bring your stew to a gentle simmer and transfer the whole pot to the preheated oven. Leave the lid slightly ajar (will help thicken your sauce.) Bake in preheated oven for 2 – 2.5 hours. I would go ahead and check after 2 hours and if it’s fall apart tender, your meat is done. If not, it can used up to another half an hour of stewing.
- Remove the pot from the oven. Discard the onion and bay leaves. Remove the meat to a plate. Remove the liquid to a separate bowl.
- To make the pilaf:
- Heat olive oil in a large skillet. Add onions, carrots, coriander and ancho chile powder and cook for about 4-5 minutes until browned. Add the rice and cook for about two minutes until fragrant. Add enough stock as per the package on the rice package (it’s often double the liquid compared to rice, but not always. Calrose rice I like usually calls for much less liquid than that, so check your rice package.) This stock should also include the remaining liquid from braising meat (that we reserved in step 5.) Bring to simmer.
- Layer meat on top. Cover, reduce the heat to maintain gentle simmer and cook for about 20 minutes as per the rice package instructions. Once done, remove from heat and let sit for another 10 minutes.
- In the mean time, boil water and pour over the raisins (that are in a small heat proof bowl.) Let the raisins sit for 5-10 minutes in hot water to hydrate, then drain them.
- When rice is cooked, tender but still maintains it’s shape – your dish is done. Stir in the drained raisins. Season with more salt, pepper and/or coriander to taste. Serve and enjoy!
