Georgian-style beef chashushuli
Description
By reading my recipe, you will learn,
Instructions
- 1
Step 1
1. Cut the beef into small pieces.
- 2
Step 2
2. Cut the onion into half-rings, add it to the meat. Also add lemon juice, vegetable oil, and adjika. Mix well, slightly mash with your hands, and let marinate for 30 minutes.
- 3
Step 3
3. Place the meat with the onion in a dry cauldron, cover with a lid, and simmer for about 30 minutes in its own juice.
- 4
Step 4
4. Simmer until all the moisture has evaporated. Stir occasionally.
- 5
Step 5
5. Add bell pepper and spices (khmeli-suneli, utskho-suneli, ground red pepper). Simmer for a couple of minutes.
- 6
Step 6
6. Add the grated tomatoes (I use a coarse grater, but remove the skin beforehand) and tomato juice. Cover the pot with a lid and simmer the meat for another hour. Check occasionally, stir. Make sure the meat doesn't burn; if there is not enough liquid, add a little boiling water.
- 7
Step 7
7. At the very end of cooking, when the meat becomes tender and soft, add salt, garlic, and herbs. Remove from heat. Do not open the pot for another 15 minutes.
- 8
Step 8
8. In Georgia, chashushuli is traditionally served on a keci—a thick-walled pan made of red clay with low sides. I didn't have one, so I simply portioned out the meat. Top with thinly sliced red onion and fresh herbs. Serve immediately!
- 9
Step 9
9. Serve lavash bread with the meat to soak up the delicious sauce; no side dish is needed. Enjoy!