Special Kavurma for Kurban Bayram

Gather all ingredients and place the beef cubes, sliced onions, minced garlic, fresh thyme, fresh rosemary, butter, salt, black pepper, red pepper flakes, and oregano in a large, heavy-bottomed pot.

Set the pot on the stovetop and keep it uncovered; the pot should be cold before heating begins.

Turn the heat to low and allow the butter to melt slowly, stirring gently so the aromatics begin to release their flavors without browning.

Continue cooking on low heat, letting the beef gradually release its own juices; this slow process helps the meat become tender and the flavors meld.

Stir occasionally, scraping the bottom of the pot to prevent sticking, and monitor the liquid level.

When the liquid has mostly evaporated and the mixture looks thick, cover the pot with a lid and reduce the heat to the lowest setting.

Let the covered pot simmer gently for 1.5 to 2 hours, stirring every 15‑20 minutes to ensure even cooking and to prevent the meat from drying out.

Check for doneness by lifting the lid: if a steady stream of steam escapes and the meat is fork‑tender, the kavurma is ready.

If any liquid remains, add a small splash (about ¼ cup) of hot water, replace the lid, and continue cooking for a few more minutes until the sauce thickens and the meat is fully tender.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

Remove the pot from heat and let the kavurma rest, covered, for 5 minutes to allow the flavors to settle.

Serve hot, accompanied by fresh bread or steamed rice, and enjoy the festive flavors of Kurban Bayram.