📝 About This Recipe
Sirkon is a jewel of Bukharan Jewish cuisine, a soul-warming stew defined by its bold use of garlic and fresh cilantro. Traditionally served during Shabbat or festive gatherings, this dish transforms humble cuts of beef into tender morsels bathed in a vibrant, aromatic green sauce. It is a masterclass in Central Asian flavor profiles, balancing the earthiness of cumin with the brightness of fresh herbs and the pungency of slow-cooked garlic.
🥗 Ingredients
The Meat & Base
- 2.5 pounds Beef Chuck Roast or Brisket (cut into 1.5-inch cubes)
- 4 tablespoons Vegetable Oil (neutral oil like grapeseed or sunflower)
- 2 large Yellow Onions (finely diced)
- 4 cups Water or Beef Stock (hot)
The Garlic-Herb Infusion
- 15-20 pieces Garlic Cloves (peeled and finely minced or pressed)
- 3 bunches Fresh Cilantro (finely chopped, stems included)
- 1/2 bunch Fresh Dill (finely chopped)
Spices & Seasoning
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Ground Cumin (toasted if possible)
- 1/2 teaspoon Turmeric (for golden color)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels to ensure a good sear. Season them lightly with a pinch of salt and pepper.
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2
In a heavy-bottomed Dutch oven or a traditional Central Asian 'kazan', heat the vegetable oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, brown the beef cubes on all sides until a deep golden-brown crust forms. Remove the meat and set aside on a plate.
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4
Lower the heat to medium and add the diced onions to the same pot. Sauté for 8-10 minutes, stirring occasionally, until they are soft and translucent with golden edges.
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5
Add half of the minced garlic and the ground cumin, turmeric, and black pepper to the onions. Stir constantly for 1 minute until the spices are fragrant but not burnt.
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6
Return the browned beef and any accumulated juices back into the pot. Stir to coat the meat with the onion and spice mixture.
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7
Pour in the hot water or stock until the meat is just submerged. Bring the liquid to a gentle boil.
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8
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 1 hour and 45 minutes. The meat should be starting to get tender.
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9
While the meat simmers, prepare the 'Sirkon' paste by mixing the remaining minced garlic with the finely chopped cilantro and dill.
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10
After the initial simmering time, stir in the garlic-herb paste and the lemon juice. The stew will take on a vibrant green hue and a powerful aroma.
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11
Cover and continue to simmer for another 30-40 minutes, or until the beef is fork-tender and the sauce has thickened slightly.
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12
Taste the sauce and adjust the seasoning with more salt or lemon juice if needed. The garlic should be mellow and the cilantro deeply integrated.
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13
Turn off the heat and let the stew rest, covered, for 10 minutes before serving to allow the flavors to harmonize perfectly.
💡 Chef's Tips
Use a cut of meat with some connective tissue, like chuck, as it breaks down into a silky texture during the long braise. Don't be intimidated by the amount of garlic; the long cooking time mellows the sharpness into a sweet, savory depth. Ensure the cilantro is very finely chopped; you want it to almost melt into the sauce rather than having large leaves. If the sauce is too thin at the end, simmer uncovered for the last 15 minutes to reduce and concentrate the flavors. For an authentic touch, use a heavy cast-iron pot which distributes heat evenly for the long simmer.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati rice or 'Osh Sovo' (green rice) to soak up the garlic sauce. Accompany with 'Non' (Bukharan flatbread) or a crusty sourdough for dipping. Pair with a fresh 'Achichuk' salad made of thinly sliced tomatoes, onions, and chili peppers. Serve with a side of pickled radishes or turnips to provide a crunchy, acidic contrast to the rich meat. A glass of hot green tea is the traditional way to finish this hearty Central Asian meal.