Classic Bulgarian Beef Tas Kebab with Steamed Rice

Trim and cut 180 gr Diced beef into 3-cm cubes, finely dice ¹/₂ head Onions, mince ³/₄ clove Garlic, chop 3 gr Parsley, and rinse 65 gr Rice (white, long grain) under cold running water until clear.

Heat ³/₄ tbsp Sunflower oil in a heavy-bottomed pot over medium-high heat at 180°C (356°F), sear the beef cubes for 5 to 7 minutes until well browned on all sides, then remove to a resting plate.

Reduce the heat to medium at 150°C (302°F), add the diced onions to the residual fat in the pot, and sauté for 6 to 8 minutes until softened and lightly golden.

Add the minced garlic, 10 gr Tomato paste, 5 gr Flour, and 1 tsp Red pepper powder to the pot, stirring constantly for 1 minute to toast the spices and cook out the raw flour.

Pour in 65 gr Canned Diced Tomatoes and 150 gr Beef Broth Cube, add 4 leaves Bay Leaves, ¹/₂ tsp Allspice, ¹/₂ tsp Black Peppercorns, and ¹/₄ tsp Table salt, return the seared beef along with any juices, then cover and simmer over low heat at 95°C (203°F) for 75 minutes until tender.

In a separate saucepan, melt 1 tsp Butter over medium heat, stir in the drained rice for 1 minute, pour in 130 ml Water and the remaining ¹/₄ tsp Table salt, bring to a boil, then cover and steam on the lowest heat at 90°C (194°F) for 15 minutes.

Discard the bay leaf and whole spices from the stew, fluff the steamed rice with a fork, plate the rice alongside the tender beef kebab, spoon over the rich sauce, and garnish with the chopped fresh parsley.