If you have a good piece of beef and a little rice cereal at home, you can safely proceed with the preparation of delicious pilaf from beef. And thanks to the detailed step-by-step descriptions of the preparation, without a doubt, your dish will not only be appreciated, but also asked for supplements and a recipe. Will we try?
Step-by-step recipe for beef pilaf - preparation of products
Although beef is not so popular for cooking 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 scapula or brisket. Be sure to prepare the meat: rinse, get rid of excess fat, films and tendons, cut.
Also prepare the vegetables: peel the carrots and onions, cut them. Onion for pilaf cut into thin half rings, carrot strips. Do not rub carrots, otherwise the taste of the finished dish will not be complete, and the appearance of the pilaf will be more like porridge.
Rice is used mainly in long-grain varieties. This can be steamed rice, which can be found in almost any store or less popular rice variety "Basmati". Be sure to rinse the cereal, throw it in a colander in order to get rid of excess fluid.
In addition, a variety of spices are put in pilaf for taste, garlic for flavor, chili pepper for pungency, and greens for freshness.
1. Uzbek beef pilaf: a step by step recipe in a cauldron
Ingredients:
• beef (scapular part) - a little less than a kilogram;
• tail fat - a small piece;
• 5 onion heads;
• sunflower oil - 3 large spoons;
• steamed long-grain rice - 4 glasses;
• salt, black pepper powder - 10 grams each;
• 10 cloves of garlic;
• parsley, dill - half a bouquet.
And, of course, it is unlikely that you will get a real Uzbek pilaf if you do not add various flavorful seasonings, for example, zira, ground coriander, basil or an already prepared mixture of spices for pilaf in bags.
Cooking method:
1. If necessary, cut off the film from the scapular part of the beef, tendons, excess fat. Separate the flesh from the bone (do not throw out the bone, pilaf will be even tastier with it) and rinse thoroughly. Cut the flesh of the prepared tenderloin into cubes 2.5-3 centimeters thick, and chop the bone into small pieces.
2. Cut fat tail fat into small cubes too.
3. Peel the onion, cut into halves and soak for 25 minutes in cold water so that when sliced, the eyes are not irritated.
4. Cut the peeled onions into the finest half rings. The sharper the knife, the finer you can cut the onion.
5. Peel the carrots, wash and cut into long, thin strips. If you don’t want to mess with the slices, you can use a grater for Korean carrots.
6. Rinse the steamed rice under running water. If you use ordinary long-grain rice for cooking pilaf, rinse several times until clear water drains. The cleaner the cereal, the tastier the dish. Refuse rice of round varieties with high gluten, otherwise the pilaf will turn out to be very long, like porridge.
7. Wash the garlic cloves with cold water, remove only the top layer of the husk, cut the stem.
8. Take a cast-iron cauldron, put in it prepared fat tail fat, put on medium heat and fry the fat until cracklings appear. Remove the resulting cracklings from the resulting fat with a slotted spoon. Pour in sunflower oil into the fat. If you do not have fat tail fat, then you can use only one sunflower oil, pouring it directly into the cauldron.
9. Heat the fat and oil over medium heat until a slight haze appears and put the prepared meat with bones in a bowl. Lay the meat very carefully, do not throw it on top, otherwise the spray may fall on your hands, and you may get burned, put the meat in a cauldron from a cutting board, slowly moving it with a knife.
10. Fry the meat for three minutes at maximum heat until light brown in color, continuously stirring 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 onion to the bowl. Continue to fry without reducing the heat and stirring for about four minutes.
12. Put the chopped carrot in a cauldron without stirring, let it warm up for two or three. After thoroughly stir and fry everything together for 2-5 minutes until the vegetables are softened.
13. Pour enough cold water to cover all foods.
14. Pour zira, ground basil, coriander, seasoning for pilaf into a cauldron, season with salt, pepper and mix well.
15. Wait for the mixture to boil, then reduce the heat to a minimum, close the cauldron with a lid and simmer the zirvak for half an hour.
16. After the time allotted for languishing, open the lid, remove a piece of meat from the cauldron and try for softness: if the meat is harsh, pour water and simmer the zirvak for another 20-30 minutes. If the beef is ready, put the washed rice in the mixture without stirring, evenly level it on the surface, stick all the cloves of garlic into the cereal, pour hot water two fingers above the rice level. Adjust the heat to moderate. Close the cauldron with a 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 evaporates completely.
19. When the water has boiled completely, open the lid and take a sample of rice, if it is still hard, add a little hot water, pour in more cumin and boil over low heat.
20. And if the rice is soft, then spoon the rice up the hill, just do it carefully so as not to mix the rice with a layer of vegetables and meat.
21. In the resulting slide made of rice, make small holes with special chopsticks or a slotted handle, close the lid and leave the pilaf on low heat for 25 minutes so that the water remaining at the bottom comes out and the rice is ready.
22. As soon as the water has completely evaporated, turn off the fire, close the cauldron with a lid, put a dense cloth on the lid and leave the pilaf for half an hour to drink.
23. After the allotted time, carefully open the lid so that droplets from the lid do not drain into the cauldron. Thoroughly mix the prepared pilaf in a cauldron with a large spoon with a long handle.
24. Put the prepared beef pilaf in a deep portioned bowl with a slide along with meat and pits, 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, sticks straws, quarter onion head in rings, season everything with vegetable oil, salt, pepper and mix well. Or instead of a salad, you can simply cut fresh vegetables into slices. Also put next to the breadbox with chopped traditional Uzbek cake.
2. Beef pilaf: a step-by-step recipe in a slow cooker without oil
Ingredients:
• a small piece of beef pulp;
• 1 glass of long-grain rice (steamed);
• 3 medium carrots;
• 2 small onions;
• allspice black and red hot, ground, salt - 15 grams each;
• coriander, ground caraway seeds - 25 grams each;
• barberry powder - 10 grams;
• seasoning for pilaf - 15 grams;
• 5 cloves of garlic;
• any greenery - half a bunch.
Cooking method:
1. Before starting to cook pilaf in a slow cooker, wash the rice groats 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 existing veins and tendons, cut the pulp into cubes about two to three centimeters thick.
3. Turn on the slow cooker in the "frying" mode, put chopped meat on the bottom of the bowl. Fry, stirring, until a crust appears for 2-4 minutes.
4. Peel onions, rinse with cold water, cut into thin strips, and put in a meat container. Fry for a couple of minutes.
5. Pour 1.5 cups of purified cold water into the container, adjust the multicooker to the "stewing" or "soup" mode (depending on the type of multicooker).
6. Peel the carrots, wash, cut into strips, put in a bowl for onions and meat, pour a few spices, seasoning for pilaf, salt, pepper, simmer for a little more than one hour. It is advisable during this time to periodically open the lid and make sure that all water does not leak out. If you see that there is not enough liquid, pour a little more boiling water, add a pinch of spices and spices.
7. Peel the garlic, cut into 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, smooth the surface with a wooden spatula, stick the garlic cloves, pour 1.5-2 cups of boiling water one centimeter above the rice level.
9. Switch the device to “pilaf” or “rice” mode, setting the timer for 40 minutes, close the lid and cook until a beep sounds.
10. After the signal informing about the end of cooking, switch the multicooker to the "heating" mode, let the pilaf infuse for half an hour.
11. Thoroughly mix the prepared pilaf directly in the multicooker bowl and put in a deep plate with a slide, sprinkle with fresh herbs on top.
12. For pilaf, you can serve some salad or sliced fresh or canned vegetables.
Step-by-step recipe for beef pilaf - tricks and tips
• Pilaf will turn out really tasty if you take meat, carrots and onions in equal amounts.
• To get a beautiful golden shade of rice, add a little turmeric or saffron when cooking.
• Do not mix cereal with zirvak during cooking; do this immediately before serving.
