Veal Chakapuli
Description
The recipe won't take much time. Let's prepare veal chakapuli at home. You'll need an oval-shaped cauldron to braise the meat with herbs, vegetables, and spices. The spice mix for meat was bought at the market where various Uzbek spices are sold. By the way, be careful when eating—plums contain pits! Serve hot. Good luck!
Instructions
- 1
Step 1
Cut the veal meat into large pieces. Leave the bone in.
- 2
Step 2
We place half of the meat at the bottom of the cauldron.
- 3
Step 3
Slice the onion into half-rings.
- 4
Step 4
Pour into the cauldron.
- 5
Step 5
Finely chop all the greens. Divide into two parts.
- 6
Step 6
Put half of the greens into the cauldron. Salt and pepper.
- 7
Step 7
On top, place the remaining meat.
- 8
Step 8
Put the cherry plums.
- 9
Step 9
Season with salt and pepper once again.
- 10
Step 10
Add the second layer of greens.
- 11
Step 11
Prepare a set of spices for meat.
- 12
Step 12
Slice the chili pepper into thin rings.
- 13
Step 13
Pour water into the cauldron.
- 14
Step 14
Add a little peeled garlic.
- 15
Step 15
Chop the celery stalk and also add it to the cauldron.
- 16
Step 16
Bring everything to a boil.
- 17
Step 17
Place the butter in the pot, cover the cauldron with a lid, and simmer over low heat for 2.5–3 hours. Cook until the meat is tender and easily separates from the bone.
- 18
Step 18
Done.