Greece~ PILAFI

Pilaf
PILAFI

Makes 4 to 6 servings
The simple Sunday and festive meal eaten in most of the Peloponnesos and elsewhere.


2⁄3 cup extra-virgin olive oil
21⁄2 pounds boneless beef chuck, cut into large stewing pieces
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1 cup long-grain rice
Juice of 1 lemon
1 large onion, finely chopped
2 to 3 tablespoons unsalted butter, to taste


1. Heat 1⁄3 cup of the olive oil in a pot over high
heat and sear the meat until browned on all sides.
Remove from the pot, set aside, and season with salt
and pepper. Add the tomato paste to the pot and
stir into the olive oil. Place the meat back in the pot
and add enough water just to cover. Simmer, covered,
over low heat until very tender, 11⁄2 to 2 hours.
2. About 25 minutes before the meat is done,
prepare the rice: Rinse and drain the rice and toss
by hand with the lemon juice in a bowl. In a flame-
proof casserole or Dutch oven, heat the remaining
1⁄3 cup olive oil over medium heat and cook the
onion, stirring, until soft and pearly.
3. Measure out 3 cups of broth from the pot.
Add the rice to the casserole and stir to combine
with the onion and oil. Pour in the hot broth,
reduce the heat to medium-low, and simmer the rice
until tender, 12 to 15 minutes, adding more broth if
necessary.
4. To serve: Spread the rice on a large serving
platter and pour the meat and all its pot juices over
the rice. Melt the butter until it bubbles up and
turns a golden brown and pour the melted butter
over the meat just before serving.