For the carrot layer:
1 bag baby carrots
2 teaspoons olive oil
¼ cup brown sugar
Kosher salt, to taste
For the meat layer:
1½-2 pounds chuck or pepper steak
2 teaspoons olive oil
1½ cups diced button mushrooms
2½ teaspoons allspice
2 teaspoons garlic powder
Kosher salt, to tasteFor the rice layer:
2 cups cooked white rice
3-4 tablespoons soy sauce

  1. Preheat oven to 350ºF.
  2. Prepare the carrot layer. Cut the baby carrots into bite-size pieces on the diagonal.
  3. Boil them in water with a pinch of salt until they are soft. Remove carrots from water and drain.
  4. Place carrots into a saucepan over medium-high heat. Add oil, brown sugar, and salt. Mix until sugar melts and totally coats the carrots. Remove from heat and set aside.
  5. Prepare the meat layer. Boil the meat until super soft. Remove from water and shred using two forks. Set aside.
  6. Heat a little olive oil in a small frying pan. Add mushrooms and sauté for 8-10 minutes. Remove from heat and add mushrooms to shredded meat mixture. Add allspice, garlic, and salt.
  7. Prepare the rice. Combine rice and soy sauce.
  8. Assemble the tower. You will need to use a round, deep-dish disposable tin. The key to making this tower is to make sure to pack all the layers super firm and tight into the pan. Layer all the carrots into the bottom of the pan. Make sure there is no space between the carrots and you have pressed down the carrots into the pan with a spatula.
  9. Then add the meat and layer that on top of the carrots making sure to cover the carrots completely. Press and pack down tightly. Add the rice, again, making sure to cover the meat layer completely and pressing the rice down firmly and tightly into the pan.
  10. Bake for 10-12 minutes, until set.
  11. To serve: Flip the round tin onto a large, round, flat serving plate and then slowly lift off the tin (if you have a hard time removing the tin in one swoop, you can use a scissors to cut the tin off). Serve hot or warm.


Yield: 8-10 servings


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