This is a traditional recipe that we have come across in two historical cookbooks (Melce-ut Tabbahin & Sihhat Matbahi) both published during the Ottoman period in Ottoman script.

The meat is cooked in an unglazed clay pot called guvec, which can be purchased from online Turkish stores. The guvec cover is sealed with dough made of flour and water to trap the moisture as well as the flavors during cooking. The meat is cooked at low heat for a long time (~ 4 hours). Other than the fact that it takes such a long time, it is a very simple and immensely rewarding recipe.

Chop and sautee the onions in olive oil, set aside. If you are using pearl onions, sautee them whole.

If you are using elephant garlic or similar, cut the garlic cloves into smaller pieces.

Begin filling the pot with a layer of sirloin cubes. Sprinkle some of the salt, black pepper, cumin and garlic on the meat. Continue with alternating layers of meat, garlic, salt and spices. Put the sauteed onions on top.

Add 1/4 cup vinegar and 1/4 cup water to the pot.

Prehat the oven to 300 degrees.

To seal the pot, prepare a dough from 1 cup flour and approximately 1/4 cup water. Close the lid and seal it with the dough as shown below.

Place the guvec on the center rack of the preheated oven and cook for four hours. During cooking, the dough seal will harden and its color will turn light brown as shown below. Let the guvec cool for about 30 minutes before you attempt to open the cover. You may have to use a sharp knife to go through the seal and crack the dough at several points around the rim. Be sure to be patient during this process not to damage your pot.

The result will be the most rewarding, stew that you can ever imagine to taste. Serve this recipe with classic Turkish rice pilaf but be sure to use beef instead of chicken broth.