Preheat a 6-quart heavy Dutch oven pot over medium heat. Add the beef chunks and sear until browned on all sides. This step is crucial for developing flavor, so don't rush it!

Pour in 4 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 1 hour, or until the beef is tender. Check occasionally to ensure it doesn't boil over.

After an hour, use a slotted spoon to remove the beef from the pot. Pour the cooking liquid into a measuring cup and add enough water to make a total of 4 cups. Set this aside for later use.

Clean the pot, then return it to the stove and heat it to medium. Add the canola oil, diced onions, and julienned carrots. Sauté for about 15 minutes, or until the vegetables are softened. Stir occasionally to prevent sticking.

Add the seared beef back into the pot along with all the spices. Stir well to combine, allowing the spices to coat the meat and vegetables evenly.

Top the beef mixture with the rinsed Jasmine rice and the sliced garlic head. Carefully pour the reserved beef water over the rice, shaking the pot gently to avoid stirring. This ensures even cooking.

Bring the mixture to a light boil, then cover the pot and reduce the heat to low. Let it simmer for 30 minutes, or until the rice is cooked and has absorbed the flavors. Be patient; the aroma will be worth the wait!