Traditional tas kebabı, prepared by slow-cooking cubed beef with plenty of onions in its own juices. Served over rice, this juicy one-pot meat dish is both a practical and filling home-table classic.
Place the diced meat in a pot with no added oil and sauté over medium heat, stirring, until it releases and reabsorbs its juices. Once the liquid is gone and the meat starts to sizzle, add the butter and sauté for a few more minutes.
Add the chopped onions and crushed garlic and continue sautéing until the onions turn pink and soften. The onions release their liquid at this point, helping the meat become tender.
Add the pepper paste and sauté for 2 minutes until fragrant, then add the grated tomato. Add salt, black pepper, and optional red pepper flakes, and stir.
Cover with a lid and cook over low heat for about 50 minutes, until the meat is tender enough to fall apart with a fork. If the liquid evaporates before the meat softens, add hot water little by little to maintain the consistency.
Once the meat is tender and the sauce has thickened, turn off the heat. Serve piping hot, preferably ladled over rice pilaf.
Important: Don't add water to Tas kebabı at the start; as the onions cook they release their own juices, and the meat develops the tastiest consistency in its own juice. However, if the liquid has cooked off and the meat hasn't softened yet, add hot water little by little. Caution: Trying to cook it quickly over high heat will toughen the meat; cooking patiently over low heat is the only secret to tenderness. Leftovers keep in the refrigerator for 3 days, and the flavor settles in as it's reheated. Contains no nuts.
Searing the meat first with no oil at all, until it releases its own juices and they evaporate, concentrates the flavor. If you add the oil and onion once the liquid has fully evaporated and the meat starts to sizzle, the seared aroma becomes more pronounced.
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