Beef pilaf in a cauldron over a fire

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to cook beef pilaf over a fire? What is the best meat to use? The most delicious pilaf is made from lamb, veal or beef. The recipe used the flesh of young beef (entrecote).

2. STEP 2

   

   Peel the carrots and onions and wash in clean water.

3. STEP 3

   

   Divide one head of garlic into cloves and peel. Free the remaining two heads from the top peel and wash thoroughly in water.

4. STEP 4

   

   Light a fire and set the cauldron to warm up.

5. STEP 5

   

   At this time, rinse the meat in water, dry it with napkins and cut into medium-sized pieces.

6. STEP 6

   

   Pour odorless vegetable oil into the cauldron and wait until it warms up well. Using a slotted spoon, pour hot oil over the edges of the cauldron (be careful not to burn yourself!).

7. STEP 7

   

   Place one onion in oil to fry.

8. STEP 8

   

   When the onion turns golden, remove it from the pan with a slotted spoon.

9. STEP 9

   

   Place the meat in the cauldron and fry it until golden brown. Stir the pieces periodically to prevent them from burning. Maintain the fire at maximum all the time.

10. STEP 10

    

    Pour some water into the cauldron to simmer the meat.

11. STEP 11

    

    Wait until it boils and skim off any foam that forms using a large spoon. Lightly salt the meat, cover the cauldron with a lid and simmer over medium heat until the beef is almost done. The time depends on how young the animal was and what part of it you are using.

12. STEP 12

    

    Prepare everything else for the pilaf. Chop the remaining onion into small pieces. Chop the carrots into cubes, and cut the peeled large cloves of garlic into 2-4 parts.

13. STEP 13

    

    This time my meat was ready for 40 minutes, but sometimes it takes a little longer (an hour and a half). If the meat is already ready, and there is a lot of liquid left in the cauldron, then remove the lid, throw some wood under the cauldron and evaporate the excess liquid.

14. STEP 14

    

    Add chopped vegetables to the cauldron with meat.

15. STEP 15

    

    Add cumin. At this stage, you can add dry barberries or pilaf seasoning to taste.

16. STEP 16

    

    Mix everything well and cook for about 10-15 minutes (almost until the carrots are ready).

17. STEP 17

    

    Rinse the rice several times until the water is clear.

18. STEP 18

    

    Place the cereal in a cauldron and spread in an even layer. Add a little salt on top.

19. STEP 19

    

    Stick two heads of garlic into the middle, fill the future pilaf with water so that the liquid covers the rice by two fingers.

20. STEP 20

    

    Cover with a lid and cook over medium heat for 10-15 minutes (depending on the type of rice).

21. STEP 21

    

    Gently mix the finished pilaf.

22. STEP 22

    

    Serve to the table!

Comments on the recipe

Natalia M

02.12.2023

4.9

Relatives came to visit over the weekend and we decided to cook dinner over the fire. One of the dishes was beef pilaf in a cauldron over a fire. To be honest, we haven’t cooked pilaf this way before, we were worried whether it would work) I reduced the food portions by one third. My husband did the cooking, and I directed) We had young veal, it was stewed for about 40 minutes. For pilaf, the carrots were chopped coarsely so that they would not fall apart due to strong heating. We also took more onions for juiciness. We didn't have any mature garlic, so we used fresh garlic from the garden along with part of the stem. This garlic is very aromatic and not very spicy. Cooking turned out to be not as difficult as we thought. It’s just very hot from the fire) After laying in the rice (the variety for pilaf), the pilaf was cooked for about 20 minutes. During this time, part of the liquid was absorbed into the rice, and part of it evaporated. It turned out just great! The pilaf is incredibly tasty, the rice is fluffy, literally every grain is soaked in meat juice and spices. By the way, from the spices I added a mixture of peppers and barberries. True, the barberry was overcooked, but it gave away its taste) And the pilaf also turned out sweet. Probably from a lot of carrots and onions. We have never tried such delicious pilaf. Now we will cook this way more often.