Beef pilaf in a cauldron over a fire

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Peel the carrots and onions and wash them in clean water.

3. Step 3:

   

   Divide one head of garlic into teeth and peel off the husk. Remove the other two heads from the upper peel and wash thoroughly in water.

4. Step 4:

   

   Light a fire, put the cauldron to warm up.

5. Step 5:

   

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

6. Step 6:

   

   Pour odorless vegetable oil into the cauldron, wait for the moment when it warms up well. Pour hot oil over the edges of the cauldron with a slotted spoon (be careful not to get burned!).

7. Step 7:

   

   Send one onion to the oil to fry.

8. Step 8:

   

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

9. Step 9:

   

   Send the meat to the cauldron and fry it until golden brown. Periodically mix the pieces so that they do not burn. Keep the fire at maximum all the time.

10. Step 10:

    

    Pour some water into the cauldron to put out the meat.

11. Step 11:

    

    Wait for the boiling point and remove the resulting foam with a large spoon. Lightly salt the meat, cover the cauldron with a lid and simmer over medium heat until the beef is almost ready. The time depends on how young the animal was and what part of it you use.

13. Step 12:

    

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

14. Step 13:

    

    This time I had the meat ready for 40 minutes, but sometimes it takes a little more time (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 firewood under the cauldron and evaporate the excess liquid.

15. Step 14:

    

    Send chopped vegetables to the cauldron with meat.

16. Step 15:

    

    Add zira. To taste at this stage, you can add dry barberry berries or a seasoning for pilaf.

17. Step 16:

    

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

18. Step 17:

    

    Rinse rice several times until clear water.

19. Step 18:

    

    Send the grits to the cauldron, spread evenly. Add a little salt on top.

20. Step 19:

    

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

21. Step 20:

    

    Cover and cook over medium heat for 10-15 minutes (depends on the type of rice).

22. Step 21:

    

    Mix the finished pilaf gently.

23. Step 22:

    

    Serve to the table!