📝 About This Recipe
A cornerstone of Bukharan Jewish celebratory tables, Kovurma is a masterclass in simplicity and technique, transforming humble cuts of beef into tender, caramelized morsels. This dish relies on the 'confit' method, where meat is slowly fried in its own fat and oil until the exterior is crisp and the interior remains succulent. Infused with the aromatic trio of onions, cumin, and coriander, it represents the soulful, nomadic roots of Central Asian Jewish heritage.
🥗 Ingredients
The Meat
- 2.5 pounds Beef Chuck Roast or Ribeye (trimmed and cut into 1.5-inch cubes)
- 1/2 cup Beef Tallow or Vegetable Oil (high smoke point oil is essential)
Aromatics and Vegetables
- 3 large Yellow Onions (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (smashed and minced)
- 2 medium Carrots (cut into thick batons (optional for sweetness))
Spices and Seasoning
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Whole Cumin Seeds (toasted and lightly crushed)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Paprika (for a deep golden color)
- 2 pieces Bay Leaves
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Pomegranate Seeds (for acidity and pop)
- 1/4 piece Red Onion (paper-thin slices soaked in cold water)
👨🍳 Instructions
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1
Pat the beef cubes thoroughly dry with paper towels. This is crucial for achieving a proper sear rather than steaming the meat.
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2
In a heavy-bottomed cast iron Dutch oven or a traditional Central Asian Kazan, heat the oil or tallow over medium-high heat until it begins to shimmer.
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3
Working in batches to avoid crowding the pan, add the beef cubes. Sear them for 5-7 minutes until a deep brown crust forms on all sides.
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4
Remove the seared meat with a slotted spoon and set aside on a plate. Leave the rendered fat and oil in the pot.
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5
Reduce the heat to medium and add the sliced yellow onions to the pot. Sauté for 10-12 minutes, stirring occasionally, until they are soft and deep golden brown.
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6
Add the minced garlic and carrots (if using) to the onions. Cook for another 3 minutes until the garlic is fragrant.
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7
Return the beef and any accumulated juices back into the pot. Stir well to combine with the onions.
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8
Add the salt, black pepper, crushed cumin seeds, ground coriander, paprika, and bay leaves. Toss the meat to ensure every cube is coated in the spice mixture.
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9
Reduce the heat to low. Cover the pot with a tight-fitting lid. If the meat looks too dry, add 2-3 tablespoons of water, but traditionally the meat cooks in its own juices and fat.
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10
Simmer gently for 45-60 minutes. Check every 15 minutes to stir and ensure nothing is sticking to the bottom.
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11
Remove the lid for the last 10 minutes of cooking. Increase the heat slightly to 'fry' the meat one last time, allowing any remaining moisture to evaporate and the edges to become crisp.
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12
Taste and adjust seasoning with more salt or pepper if needed. Discard the bay leaves before serving.
💡 Chef's Tips
Always use a heavy-bottomed pot like a Dutch oven to ensure even heat distribution and prevent burning. Don't rush the onions; their caramelization provides the deep 'umami' base and the characteristic dark color of the dish. If you prefer a softer texture, you can add half a cup of beef broth and braise it longer, but authentic Kovurma should be 'fried' and slightly chewy. For the best flavor, toast whole cumin seeds in a dry pan for 30 seconds before crushing them manually. Ensure your beef is at room temperature before searing to prevent the oil temperature from dropping too sharply.
🍽️ Serving Suggestions
Serve alongside 'Osh Plov' (Bukharan Rice Pilaf) or a simple side of buttery saffron rice. Pair with a fresh 'Achichuk' salad consisting of thinly sliced tomatoes, onions, and chili peppers. Provide plenty of warm Lepyoshka (Central Asian flatbread) to scoop up the flavorful oils. Serve with a side of hot green tea to help balance the richness of the fried meat. Top with the quick-pickled red onions and pomegranate seeds for a bright, acidic contrast.