Slow-Simmered Beef and Carrots with Uzbeki-Style Pilaf (Rib Finger Meat)
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Resource ID
12584
Access
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Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #3 recipe development. It features Rib Finger Meat.
R00276
Other name for this recipe - (Uzbeki-style Pilaf with Beef and Carrots (Plov))
This national dish of Uzbekistan is mild and deliciously spiced. The garlic is cooked as a whole head and becomes buttery soft. It’s meant to be shared and squeezed from the peel to eat with the pilaf. If you’re a garlic fan, use two heads of garlic instead of one.