Authentic Ukrainian Beef Plov Recipe: A Hearty One-Pot Rice Pilaf
Plov, also widely known as pilaf, is a staple in Eastern European and Central Asian cuisine, with each region boasting its unique rendition. In Ukrainian culture, Plov holds a special place, often representing a dish of celebration and comfort. This savory beef plov recipe offers a delightful, simplified one-pot method to create a hearty rice dish featuring tender meat, fluffy rice, and a medley of flavorful vegetables. It’s an ideal choice for a comforting weeknight dinner, yet elegant enough for a weekend gathering.
Our Ukrainian Beef Plov is generously loaded with sweet carrots and pungent onions, forming a rich flavor base. Infused with aromatic spices like earthy cumin and fragrant coriander, the dish develops a complex profile that is both peppery and subtly sweet. The combination of these ingredients not only tantalizes the taste buds but also contributes to the beautiful, characteristic golden-orange hue of traditional Plov.
In our Ukrainian culture, preparing Plov can be an elaborate affair, especially when cooked outdoors over an open fire in a large Kazan cast iron pot. This traditional method is often reserved for significant events, like weddings, where the slow-cooked dish feeds many and becomes a focal point of communal celebration. While I cherish that grand Uzbek Plov version, this stovetop recipe is designed for modern kitchens, allowing you to enjoy the authentic flavors of Plov in a fraction of the time, right in your own home. It truly makes traditional Ukrainian cuisine accessible to everyone.
Many home cooks have discovered and fallen in love with this particular beef plov recipe, often sharing their delicious results on platforms like Pinterest. Your enthusiasm and shared experiences are truly appreciated and inspire us to continue sharing these beloved family recipes. Thank you for making this recipe a part of your culinary journey!
The Heart of Ukrainian Plov: Rice Pilaf Perfection
I was incredibly fortunate to learn the secrets of this delicious Plov recipe from a talented church chef at the Slavic church our family once attended. He regularly prepared this comforting rice and meat dish for large church gatherings, feeding hundreds with his skillful hand. His Plov was always met with rave reviews, and his techniques have become the foundation of my own beloved recipe.
Plov is an incredibly popular dish across Eastern European cuisine, known for its countless regional variations. What often ties them together is the irresistible aromatic scent of cumin and its inviting, beautiful orange hue. While my mom sometimes adds a handful of raisins for a slightly sweeter twist, and the choice of meat can range from tender lamb to quick-cooking chicken, this particular recipe focuses on the foundational, classic Ukrainian beef version. It’s designed to be straightforward yet deeply satisfying, capturing the essence of what makes this dish so cherished.
A hallmark of Ukrainian Plov is the generous use of carrots and onions. These vegetables are not merely filler; they caramelize beautifully, releasing natural sugars and umami, adding an incredible depth of flavor that is absolutely essential to the dish. Our spice palette for Plov is also relatively basic, yet profoundly effective. While beef is the primary meat in this traditional recipe, many busy cooks opt for chicken, appreciating its quicker cooking time for a convenient weeknight meal. However, the rich, slow-simmered beef truly sets this version apart.
The church chef’s personal secret ingredient for his unforgettable Plov was often Lawry’s Seasoned Salt. This seasoning blend offers a distinctive savory flavor that elevates any dish, providing a nuanced complexity beyond plain salt. If Lawry’s isn’t readily available, don’t worry! You can easily achieve a delicious result by simply adding a bit more regular salt and a good dash of paprika to compensate, ensuring your Plov is still bursting with flavor.
Truly, a well-made Plov recipe is more than just a meal; it’s a staple, a symbol of warmth and hospitality in any Ukrainian home. It brings families together and evokes fond memories. This beef plov recipe embodies that spirit, delivering the authentic, comforting taste that rice pilaf truly should possess. If you’re curious, you can also explore my very first blog post from 2015, which featured a delicious Pork Plov variant, showcasing the versatility of this beloved dish.
Choosing the Best Rice for Your Beef Plov
The type of rice you choose plays a crucial role in the texture of your Plov. For this beef Plov, any good quality medium- to long-grain rice will yield excellent results. In Ukrainian households, Basmati or Jasmine rice are particularly popular choices. Their distinct grain structure ensures that they cook up light and separate, rather than clumpy, which is ideal for a classic pilaf.
Interestingly, I’ve also had remarkably good success using Uncle Ben’s converted rice. This type of rice is parboiled, meaning it’s partially cooked in its husk before milling. This process helps the grains remain separate and firm, contributing to a desirable “fall-apart” texture in the finished Plov, where each grain is distinct and perfectly cooked.
Mastering Pilaf: How to Prevent Mushy Rice
One of the most common pitfalls when making pilaf is ending up with mushy rice. This unfortunate result almost always stems from using too much liquid during the cooking process. When rice absorbs an excessive amount of water, its starch breaks down, leading to a soft, sticky, and undesirable texture. To prevent this, precision in your liquid measurements is key.
The goal is to use just enough water so that it is fully absorbed by the rice, allowing the grains to cook through without becoming waterlogged. Adhering to the specified water-to-rice ratio and cooking times will make it nearly impossible for your rice to turn mushy. Additionally, it’s advisable to avoid using short-grain rice varieties for Plov. Short-grain rice, like arborio or sushi rice, is naturally higher in starch and designed to be sticky, making it unsuitable for the distinct, separated grains desired in a perfect pilaf.
Selecting the Right Meat for Your Rice Pilaf
Plov is incredibly versatile, allowing for a wide range of meat choices, making it adaptable to whatever you might have on hand. Traditionally, and in many authentic plov recipes, beef and lamb are the most commonly used meats, offering rich, deep flavors that develop beautifully during the slow cooking process. Cuts like beef chuck or stew meat are ideal for their ability to become incredibly tender when simmered.
However, if you’re looking for alternatives, chicken and pork can also be wonderfully incorporated into Plov. Chicken, in particular, will cook much quicker than beef or lamb, making it a great option for a faster meal. When using tougher cuts of meat, like beef or lamb, pre-simmering the meat is a crucial step to ensure it achieves that desirable melt-in-your-mouth tenderness. For chicken pieces, however, you can typically add them raw directly along with the sautéing onions and carrots, then proceed with the rest of the recipe as the chicken will cook through with the rice.
Watch How to Make Perfect Beef Plov!
Seeing a recipe come to life can often be the best way to grasp its nuances. This video guide will walk you through each step of preparing our perfect Beef Plov, ensuring you achieve delicious results every time. From searing the beef to layering the ingredients, follow along to master this hearty one-pot meal.
Essential Ingredients for a Delicious Beef Plov:
Crafting a truly flavorful Beef Plov starts with selecting quality ingredients. Here’s a closer look at what you’ll need and why each component is vital to the dish:
- Meat: For robust flavor and incredible tenderness, any cut of beef that stands up well to slow cooking is perfect. Beef chuck roast or beef stew meat, cut into uniform bite-sized pieces, are excellent choices. They become wonderfully succulent after simmering, integrating their rich flavors into the rice.
- Rice: The foundation of our pilaf. While I often use what’s on hand, Jasmine or Basmati rice are preferred for their long grains and tendency to cook up light and separate. Rinsing the rice thoroughly before cooking is a simple yet crucial step to remove excess starch and prevent stickiness.
- Vegetables: Carrots and onions are not just fillers; they are critical flavor builders. Don’t skimp on the amounts! When sautéed, they release natural sweetness and savory notes, contributing significantly to the Plov’s depth and its signature orange hue. Julienned carrots absorb the spices and impart a beautiful color and a sweet, earthy taste.
- Spices: The heart and soul of authentic rice pilaf. Cumin and coriander are non-negotiable for that distinctive, earthy, and aromatic flavor profile. While some home cooks might adapt, these two spices are key to capturing the traditional essence. Beyond these, a good amount of salt and black pepper are must-haves for seasoning. Paprika adds a lovely subtle warmth and enhances the dish’s vibrant orange tint, making it even more appealing.
How to Make Delicious Rice Pilaf (Beef Plov) Step-by-Step:
The secret to a truly successful and stress-free Plov is in the preparation. Ensure all your ingredients are prepped, chopped, and measured before you even turn on the stove. This mise en place will make the cooking process smooth and enjoyable, leading to a perfect dish.
- Prepare the Beef: Begin by preheating a heavy Dutch oven or a similar thick-bottomed pot over medium heat. Add a touch of oil, then sear the beef pieces until they are beautifully browned on all sides. This step is crucial for developing deep, rich flavors. Once browned, add 4 cups of water to the pot and bring it to a rolling boil. Reduce the heat to low, cover the pot tightly, and let the beef simmer for at least 1 hour, or until the meat is wonderfully tender and easily pierced with a fork. This ensures your beef will be succulent and flavorful.
- Reserve the Liquid: Carefully remove the tender beef pieces from the pot using a slotted spoon and set them aside. Pour the cooking liquid into a 1-liter measuring cup. If the liquid doesn’t quite reach 4 cups, add additional water until you have exactly 4 cups of flavorful beef broth. This liquid is golden and will be used later to cook the rice, infusing it with all the delicious beef flavors. Set this reserved liquid aside.
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- Sauté Vegetables and Spices: Return the now-empty Dutch oven to the stove. Give it a quick wipe to clean any residue, then heat it to medium. Add the canola oil, then introduce the julienned carrots and diced onions. Sauté these vegetables patiently for about 15 minutes, allowing them to soften and develop their sweetness, which is crucial for Plov’s characteristic flavor. Once the vegetables are tender and slightly caramelized, add the cooked beef pieces back to the pot. Sprinkle in all your chosen spices (cumin, coriander, Lawry’s Seasoned Salt, salt, pepper, and paprika). Stir everything thoroughly to ensure the beef and vegetables are evenly coated with the fragrant spice blend.
- Combine and Cook the Rice: Evenly spread the rinsed rice over the beef and vegetable mixture in the pot. Place a whole head of garlic, sliced crosswise, directly on top of the rice. Carefully pour the reserved 4 cups of beef water over the rice. Gently shake the pot from side to side to help the liquid settle evenly around the rice, but avoid stirring, as this can release excess starch and make the rice mushy. Bring the entire mixture to a light boil. Once boiling, reduce the heat to its lowest setting, cover the pot tightly, and let it simmer undisturbed for 30 minutes. This slow cooking allows the rice to absorb all the liquid and flavors, ensuring perfect, fluffy grains.
What To Serve With Your Hearty Rice Pilaf (Plov):
Plov is a wonderfully complete and satisfying main course all on its own, packed with meat, rice, and vegetables. However, complementing this hearty one-pot meal with a fresh, vibrant side dish can truly elevate the dining experience. Here are some of our family’s favorite standby sides that perfectly balance the richness of the Plov:
- Creamy Mushroom Carrot Salad: A refreshing and crunchy salad that offers a delightful textural contrast.
- Ukrainian Potato Salad (Olivye Salad): A classic, creamy potato salad that is a festive and beloved addition to any Eastern European meal.
- Canned Dill Pickles: The tangy, briny crunch of dill pickles provides a perfect counterpoint to the rich Plov.
- Cucumber and Tomato Salad Recipe: A simple yet vibrant salad, offering freshness and a touch of acidity.
- Moist Wheat Bread Recipe: Perfect for soaking up any delicious juices, a good quality bread is always welcome.
More Delicious Ukrainian Rice Dishes To Make:
If you’ve enjoyed this Plov, you’ll be delighted to explore more rice-based recipes cherished by our Ukrainian family. These dishes showcase the versatility and comfort of rice in our traditional cooking.
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Easy Cabbage Rolls
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Moms Stuffed Cabbage Rolls
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Unstuffed Cabbage Rolls
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Mushroom Rice Recipe
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Beef Plov Recipe
Equipment
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1 6-quart cast-iron Dutch oven
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slotted spoon
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1-liter measuring cup
Ingredients
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2 lbs beef chuck roast or beef stew meat (cut into 2-inch chunks)
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2 onions diced
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4 carrots julienned
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1/2 cup canola oil
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3 cups Jasmine Rice rinsed
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4 cups water
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1 head garlic sliced crosswise
Spices:
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1 tsp ground coriander
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1 tsp ground cumin
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2 tsp Lawrys Seasoned Salt
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1 1/2 tsp salt
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1/2 tsp black pepper
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1 tsp paprika
Instructions
Directions:
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Preheat a 6-quart heavy Dutch oven pot over medium heat. Sear the beef until browned. Add 4 cups of water and bring to a boil. Then reduce the heat to low, cover, and simmer for 1 hour until the beef pieces are tender. -
Remove the beef with a slotted spoon and pour the water into a liter measuring cup. Add additional water to make 4 cups of liquid in total. Set aside for cooking with the rice later. -
Return the pot to the stove. Wipe and clean it; heat to medium heat. Add the oil, carrots, and onion and sauté for 15 minutes. Add the beef pieces back to the pot and add all the spices. Stir well. -
Top with rice and the garlic head. Pour the reserved beef water over the rice and lightly shake to avoid stirring. Bring everything to a light boil, then cover and simmer for 30 minutes.
Notes
- To substitute Lawry’s Seasoned Salt, add one teaspoon of salt and one teaspoon of paprika.
- When using tougher meat cuts like lamb or pork, follow the instructions as directed, including the initial simmering step for tenderness. If using chicken pieces, add them raw to the carrots and onions when sautéing, as they cook much faster and will be tender by the time the rice is done.
- To keep Plov warm for guests, especially if serving a crowd, you can keep the cast-iron Dutch oven pot in a warm oven (around 200°F/95°C). Dutch oven pots are excellent for maintaining a steady, warm temperature without overcooking.
- To make ahead and bring to a potluck, place any cooled leftovers into a slow cooker with about 1/2 cup of additional water or broth. Set on low for 2-3 hours, stirring occasionally, until thoroughly heated through. This keeps the rice moist and delicious.
Nutrition per serving
This Beef Plov is more than just a meal; it’s a culinary journey to the heart of Ukrainian tradition. Its rich flavors, comforting warmth, and satisfying heartiness make it a truly memorable dish. Whether you’re making it for a special occasion or a simple family dinner, this recipe promises to deliver an authentic taste experience that everyone will love. So gather your ingredients, follow these steps, and prepare to enjoy a truly remarkable Ukrainian classic. Smachnoho!
