Beef and Tomato Pilafi

Μοσχάρι Γιουβέτσι

Serves:
6 people
Prep time:
15 minutes
Cook time:
3 hours

Beef and Tomato Pilafi is one of those true labour-of-love dishes — the kind that takes time, patience, and a good appetite when it's ready to eat. Yiayia used to make it often, not just because it’s delicious, but because it makes the most out of cheaper cuts of meat. Slow cooking turns the beef tender and full of flavour, and this simple recipe works with just about any rice you have in the pantry.

Ingredients

  • 1 tablespoon canola oil
  • 2 onions, diced
  • 1.5kg beef stewing steak, diced
  • 1.5 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 100g butter
  • 3 tablespoon Leggos tomato paste
  • 1 red chilli, finely diced
  • Juice of half a lemon
  • 6 cups of chicken stock
  • 3 cups medium grain rice
  • Handful of parsley or coriander

Method

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  1. Heat a splash of in a large pot on medium high heat. Add in 1 diced , cooking until translucent. Leave the rest of the diced onion aside—this will be used later
  2. Add the diced and cook until browned
  3. Cover with water 1 inch above the meat
  4. Add , cracked , and bring to boil. Reduce heat to simmer and cover with a lid
  5. Scoop out any scum that might appear on top of the water. Make sure the water level stays about 1 inch above the meat, add more water if you need
  6. Cook on a light simmer for around 2 hours until the steak is tender. Once tender, remove the steak from the pot and set aside
  7. In a separate pot, add a splash of canola oil over a medium high heat and fry the remaining onion until translucent
  8. Add and and cook for a further 2 minutes
  9. Add and juice and stir
  10. Add the steak and cookto sear
  11. Add in the liquid from your other pot, followed by the
  12. Reduce the heat to a simmer and cook until rice is soft and has absorbed most of the liquid. This will take about 20 minutes
  13. Once you have a creamy consistency, it's ready. Garnish with or coriander to top it off

From Yiayia's Fridge · page 25