Beef pilaf - general principles and methods of cooking
Beef is not so traditional for cooking pilaf as lamb or pork, but you can also make fragrant and mouth-watering pilaf from it. In order for the meat to turn out juicy and soft, you need to know what parts of the carcass are used for pilaf and give preference to those that contain a lot of gelling substances - brisket or shoulder blade.
Another feature of cooking pilaf from beef - meat should be stewed for a total of no more than three hours.
Beef Pilaf - Food Preparation
It is better to use Basmati long-grain rice or Krasnodar. If it has not been steamed, then it must be washed many times to “clean water”.
Peel and chop the onion in half rings. Cut the carrots into large strips. Wash the meat, dry it with a paper towel and cut into large pieces.
Beef pilaf - cooking utensils
A classic dish for cooking pilaf is a cauldron, but if it is not there, you can use a pan with a thick bottom, and fry the meat in a pan in several passes, because if you cook it all at once, it will empty the juice and will be dry.
Beef pilaf - best recipes
Recipe 1: Home-style Pilaf with Beef
This recipe is quite simple, so it is available even to novice cooks. Its aromas are difficult to resist, because pilaf, in truth, is a royal dish.
Ingredients
500 g of beef;
third of the stack. vegetable oil;
50 g of fat;
500 g carrots;
500 g of onions;
1 stack rice;
6 cloves of garlic;
spices - barberry, zira, hops-suneli;
salt.
Cooking method
First you need to cook zirvak - the pilaf base, consisting of meat, onions and carrots. Heat a cauldron and pour oil into it. First we put the onion there, bring it to a golden color, then the meat and a piece of lard (before adding rice, you need to remove it). Somewhere in 7 minutes - carrots. Zirvak takes about 20-30 minutes. over medium heat. Half of the time it is fried without a lid, constantly stirring, and then the cauldron is closed, only occasionally stirring. In the middle of the whole process, zirvak must be salted and spices added.
Gently pour the washed rice on top onto a zirvak without stirring. Pour cold water so that only cover it. Cover the cauldron with a lid, cook until tender with a small boil. In 10 minutes stick garlic cloves into pilaf before cooking.
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: Uzbek pilaf with beef
Who cooks pilaf better than Uzbeks? After all, this is their national dish. Therefore, if you adhere to some mandatory rules, then you will always get a delicious dish prepared in the best oriental traditions.
Ingredients
beef meat - 1 kg;
onions - 700 g;
rice - 1 kg;
carrots - 700 g;
barberry, zira and thyme - 1 tea each. lies .;
garlic - 1 head;
ground black pepper and salt - at your discretion;
vegetable oil - 4 tables. lies.
Cooking method
If the meat is too much fat, then it is advisable to cut it off, leaving just a little bit. Heat the cauldron and pour oil into it. Fry the meat so that it is browned on top and remains juicy inside. If the oil is not enough - you can add it. Remove the beef from the cauldron and fry the onions in the same oil, then return the meat back and fill in the carrots. Fry the zirvak with the lid open until the carrots are reduced by 3 times.
Next, you need to fill it with hot water 1 finger above the level of products, pour in spices, cover and simmer for about 2 hours. If water boils, add.
Now zirvak should be salted and pour rice into it, pour boiling water 1 finger above the level of products, mix well and try to salt. If necessary, add to taste. Simmer under a closed lid until rice is cooked. 10 minutes before the end of cooking, stick a head of garlic in the pilaf. If necessary, add water to the pits, so that at the end of the preparation not to violate the integrity of the grain. After turning off the fire, you need to still pilaf let it brew for 20 minutes, and then mix it and you can serve.
Recipe 3: Ferghana Pilaf
This is a classic of the genre. Of course, in various parts of Asia, pilaf has its own taste, but Ferghana pilaf is the limit of perfection. There are no unambiguous canons in its preparation, since pilaf forgives improvisations, but not in the main components.
Ingredients
beef meat - 300 g;
onions - 250 g;
rice - 500 g;
carrots - 250 g;
vegetable oil - 250 ml;
spicy mixture - 1.5 teaspoon. lies .;
salt - to your liking.
Cooking method
Pre-soaked rice soak for 30-40 minutes. In a cast iron, heat the oil, toss the onion into it and fry it for 5-7 minutes. Next, add the pieces of beef to the onion and fry everything together for another 15 minutes. Attach the straws of raw carrots and extend the process for another 10 minutes. Salt, pour water (1 / 4-1 / 2 cup.), Bring to a boil and add spices (zira, saffron, barberry, turmeric and red pepper). Put out 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. Simmer cereals until ready, not forgetting to add water to the wells. After removing from heat, pilaf still insist 15 minutes. and then served.
Beef pilaf - tips from experienced chefs
There is no need to be afraid to mix rice with zirvak during the preparation of pilaf, because in the classic version this dish is cooked in a cauldron over 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.
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