Bosnian red pilaf

Ingredients:

• 2 lbs. lamb or beef, cut into 1/2" cubes
• 8 cups water
• 1 cup carrots, cut into chunks
• 1 cup parsnips, cut into chunks
• 1/2 cup celery root, cut into chunks
• 1 tbsp. salt
• 1 tbsp. peppercorns
• 1/2 cup (1 stick) butter
• 4 cups tomatoes, peeled, seeded and chopped
• 5 cups rice
• 2 tsp. salt
• 1 tsp. pepper

In a large pot, cover the meat with 8 cups of water and bring to a boil. Skim off the foam that rises to the top, then add the carrots, parsnips, celery root, salt and peppercorns. Return to a boil, reduce the heat and simmer for 1-1/2-2 hours, until the meat is tender. Strain the stock, set aside the meat and discard the vegetables.

Clean out the pot and melt the butter. Saute� the tomatoes for 10-15 minutes, until they begin to disintegrate. Pour in the rice and continue to saut� for another ten minutes, until the rice becomes translucent. Add 2 tablespoons salt and 1 tablespoon pepper and stir well; then add the meat and stock. Bring to a boil, cover the pot, reduce the heat to low and cook for 20-30 minutes, until the rice is tender and ready to serve.

Source: Superluminal.com

Bosnian red pilaf