Beef pilaf - general principles and methods of cooking
Beef is not so traditional for cooking pilaf as lamb or pork, but from it you can also cook flavored and tasty pilaf. In order for the meat to be juicy and soft, you need to know which parts of the carcass are used for pilaf and give preference to those that contain a lot of gelling substances - bacon or scapula.
Another feature of cooking beef pilaf is that the meat should be stewed for a total of not more than three hours.
Beef Pilaf - Food Preparation
It is better to use long grain Basmati or Krasnodar rice. If it has not been steamed, then it must be rinsed repeatedly to “clean water”.
Peel and chop the onion in half rings. Cut the carrots into large strips. Wash the meat, dry with a paper towel and cut into large pieces.
Beef Pilaf - Cooking
A classic dish for cooking pilaf is a cauldron, but if it is not there, you can use a thick-bottomed saucepan and fry the meat in a pan in several walks, because if you cook it all at once, it will let the juice go and be dry.
Beef Pilaf - Best Recipes
Recipe 1: Homemade Beef Pilaf
This recipe is quite simple, so it is available even for beginners. Its aromas are difficult to resist, for pilaf, in truth, is a royal dish.
500 g of beef;
third stack vegetable oil;
50 grams of fat;
500 g carrots;
500 g onions;
1 stack rice;
6 cloves of garlic;
spices - barberry, zira, hops-suneli;
Method of preparation
First you need to cook zirvak - pilaf base, consisting of meat, onions and carrots. Heat a cauldron and pour oil into it. First put the onion there, bring it to golden color, then the meat and a piece of bacon (before adding the rice, it must be removed). Somewhere in 7 minutes - carrots. Zirvak is prepared for about 20-30 minutes. over medium heat. Half the time it is fried without a lid, constantly stirring, and then the cauldron is closed, only stirring occasionally. In the middle of this process, zirvak must be salted and spices are added. Rinse the rice gently pour on top of the zirvak without stirring. Pour cold water so that only cover it. Cover the cauldron with a lid, cook until ready with a small boil. 10 min. before the end of cooking, stick chives in the pilaf.
In order for the taste to be even more saturated, you need to wrap the pilaf in a blanket and let it stand for half an hour to an hour.
Recipe 2: Pilaf with Uzbek beef
Who better cooks pilaf than Uzbeks? After all, this is their national dish. Therefore, if you follow some of the mandatory rules, then you will always get a tasty dish cooked in the best eastern traditions.
beef meat - 1 kg;
onions - 700 g;
rice - 1 kg;
carrots - 700 g;
barberry, zira and thyme - 1 tea. lodges .;
garlic - 1 head;
ground black pepper and salt - at its discretion;
vegetable oil - 4 table. lie
Method of preparation
If there is a bit of fat on the meat, it is desirable to cut it, leaving quite a bit. Glow cauldron and pour oil into it. Fry the meat so that it is browned on top, and inside remains juicy. If the oil is not enough - you can add it. Remove the beef from the cauldron and fry the onion in the same oil, then return the meat and cover the carrots. Zirvak fry with the lid open, until the carrots are reduced by 3 times.
Next, you need to fill it with hot water to 1 finger above the level of products, pour spices, cover and simmer for about 2 hours. If it boils water - add.
Now zirvak should be salted and poured into it rice, pour boiling water on 1 finger above the level of products, mix everything well and try on the salt. If necessary, then dosolit to taste. Stew under a closed lid until rice is cooked. 10 minutes before the end of cooking, put a garlic head in the pilaf. As required, add water to the pits, so that at the end of the preparation does not violate the integrity of the grain. After the fire has been turned off, you need to let the pilaf still brew for about 20 minutes, and then mix it up and serve it.
Recipe 3: Fergana plov
This is a classic of the genre. Of course, in various parts of Asia, pilaf has its own flavor, but the Fergana pilaf is the limit of perfection. There are no definite canons in its preparation, because pilaf forgives improvisation, but not in the main components.
beef meat - 300 g;
onions - 250 g;
rice - 500 g;
carrots - 250 g;
vegetable oil - 250 ml;
spicy mixture - 1.5 tsp. lodges .;
salt - to your liking.
Method of preparation
Washed rice pre-soak for 30-40 minutes. Heat oil in a hot pot, throw onions into it and fry it for 5-7 minutes. Next, add pieces of beef to the onion and fry everything together for another 15 minutes. We add straws of raw carrots and extend the process for another 10 minutes. Salt, pour water (1 / 4-1 / 2 stacks), bring to a boil and add spices (zira, saffron, barberry, turmeric and red pepper). Steep with the lid closed for about 2 hours.
Pour rice over the meat, smooth the surface, pour hot water so as not to disturb the top layer. Stew until cooked cereals, not forgetting to pour water into the wells. After removal from the heat, the pilaf still insists 15 minutes. and then served.
Beef Pilaf - tips from experienced chefs
You do not need to be afraid to mix rice and zirvac during cooking pilaf, because in the classic version this dish is cooked in a cauldron on an open fire. Since we cannot adhere to such conditions, the cereal must be mixed so that it is well saturated with the taste of meat and spices.