Et Kavurma — Turkish Slow-Cooked Beef

Kavurma celebrates the flavor of the meat itself. Cubes of beef or lamb cook slowly in their own juices and fat, then brown at the end.

Serves 4 | Prep 15 minutes | Cook 75–90 minutes

INGREDIENTS

• 1 kg beef chuck or lamb shoulder, cut into 3 cm cubes

• 100 g beef or lamb fat, diced, or 2 tbsp butter

• 1 tsp salt, plus more to taste

• ½ tsp black pepper

• 2 green peppers, optional

METHOD

1. Melt the diced fat slowly in a heavy pan. Remove any crisp solids.

2. Add meat and cook over medium-high heat until it releases its juices.

3. Lower the heat, cover and simmer gently in its own liquid for 50–70 minutes. Add only a small splash of hot water if the pan becomes dry before the meat is tender.

4. Uncover, add salt, and let the remaining liquid evaporate.

5. Increase heat and brown the meat in the rendered fat. Add peppers for the final few minutes if desired.

6. Finish with black pepper and serve hot with pilav or bread.

COOK’S NOTE

Salting near the end and avoiding a tomato sauce keeps the clean, concentrated kavurma character.