Beef Pilaf

Braise the meat for 2 hours at 160°C until it's tender. Toss in a whole onion for aroma—we'll discard it once the meat's done.

In a heavy-bottomed cazuela or cast-iron pot, sear the meat in vegetable oil. Just 2-3 minutes to get it golden. Butter works great too if you've got it.

Chop the carrots rough and chaotic—no need for perfect shapes. Cut the onion the same way, keep it chunky.

Fry everything together for 5-7 minutes.

While that's going, pour the leftover braising broth over the rice for the pilaf. Cover it and let it sit for 7 minutes until it just starts to swell, then drain it.

Spread the rice over the meat and pour that same broth over it—strain it first. This is when I load up on spices. Don't hold back; pilaf loves them.

If there's fat from the meat, add that in too.

Cover with a lid and let it braise on medium heat for 15 minutes.

After 15 minutes, check the bottom so nothing burns, then poke some holes for the garlic. I like to break it into cloves rather than keep it whole.

Once I can tell the rice is cooked through, I start stirring the pilaf from the top down. Season with salt and pepper, taste it. A pinch of barberry on top if you want that extra zing.