The BULGARIAN "Boeuf Bourguignon" | VINEN KEBAP

Cut the meat into large chunks.

Season the meat with salt and cover it with flour.

Heat a good amount of neutral oil in a pot.

Add half of the meat to the pot and cook in two batches to avoid overcrowding.

Flip the beef to let it pick up color on both sides, then remove it from the pot.

Chop tomatoes, onion, garlic, carrots, and celery extract finely using a food processor.

Add a big pinch of salt to the chopped vegetables to season them and release moisture for deglazing the pan.

Add a big pinch of savory and about a tablespoon of paprika to the vegetables.

Cook the vegetables until they are nice and soft, scraping the bottom of the pan to pick up stuck bits.

Add tomato paste to the vegetables and cook for a minute or two to eliminate the raw flavor.

Pour in half a liter of beef stock and half a liter of red wine, along with a couple of bay leaves and the beef.

Cover the pot and cook for about an hour to an hour and a half until the beef is tender.

Rinse one cup of rice thoroughly under cold water two or three times until the water runs clear.

Boil some water in a kettle and measure one cup of it for the rice.

Add the boiling water to the rice and cook on the lowest heat.

Cover the rice and cook for exactly 10 minutes, then turn off the heat and let it steam covered for another 5 minutes.

Spread the rice out after cooking to let extra steam escape.

Equipment Needed

Spice Level:

Dietary

Allergens