Spicy Georgian Beef Stew — Chashushuli / Ostri. Recipe by Always Yummy!
Tasted once Georgian chashushuli(ostri) one won’t forget the taste of this piquant dish. It would seem what can be easier than a stewed veal with tomato, onion and pepper. Still the taste of chashushuli is very especial.
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✅ Ingredients:
• veal (neck) – 2,2 | 1 kg
• bulb onion – 2,2 | 1 kg
• tomato – 2,2 | 1 kg
• sweet pepper – 200 g
• 1 chili pepper
• 1 oz / garlic – 20 g
• cilantro – 2,5 oz | 70 g
• parsley – 1 oz | 30 g
• utscho suneli – 1 tsp
• khmeli suneli – 1,5 tsp
• salt – to taste
• ajika – 2 tsp
• butter – 2 oz | 50 g
• vegetable oil – 3 tbsp
• tomato paste – 2 tbsp
✔︎ You will need:
• carving board
• saucepan or stockpot
???? Preparation:
1. Cut the veal into not big pieces, onion into strips, dice finely the garlic and pepper, chop the cilantro and parsley, peel the tomatoes and chop up.
2. Heat the vegetable oil in the saucepan and fry the meat over medium heat for 5 minutes each side.
3. Add the onion, butter and stir, cover the lid and stew over low heat for 1,5 hour until readiness of the meat.
4. Add the salt, utscho suneli, khmeli suneli, ajika, chili pepper, sweet pepper, tomato, tomato paste and stir well, cover the lid and stew over low heat for 30 minutes.
5. Switch off the stove, add the garlic, parsley and cilantro and let it rest for 15 minutes. Serve the chashushuli to the table.
Creative Commons Attribution 4.0 EDM Detection Mode (исполнитель: Kevin MacLeod):
Beef Stew Kharcho with Walnuts - Dzrokhis Khortsis Kharcho Nigvzit
FoBeef Stew Kharcho with Walnuts (Dzrokhis Khortsis Kharcho Nigvzit)
Another great recipe for serious stew lovers is this rich, creamy and hearty Western Georgian kharcho stew made with beef, tomatoes, walnuts, spices and cilantro. Kharcho is a generic term, referring to soups and stews made with khmeli-suneli spice blend, a souring agent, and generous dose of chili and fresh herbs. A typical souring agent is a piece of dried sour plums leather tklapi, tomato paste, tkemali sauce or vinegar. It is a traditional and the most diverse soup-stew dish in Georgia. If the story of this aromatic soup-stew, which became quintessential taste of Georgia, starts in western Georgia, it has soon become a favorite pan-Georgian dish.
In Western Georgia khracho is served with a plate of warm gomi cornmeal porridge (polenta or mamaliga are relatives of gomi); in Eastern Georgia kharcho is enjoyed with hearty bread. You can also serve it with rice or barley if these are grains of your choice.
This kharcho version is made with beef cooked until fork-tender, then simmered in the rich, spicy flavors of two sauces such as tomato sauce that balances the rich walnut sauce. Khmeli-suneli spice mix adds unique fragrance, and garlic and cilantro added at the end of cooking process create bursting, warm, unique taste. The stew is best if you let it sit for about 10 minutes before serving!
Ingredients for Beef Stew Kharcho with Walnuts (Dzrokhis Khortsis Kharcho Nigvzit)
Serves 6 to 8
2 ½ pounds boneless stewing beef (round or brisket), cut in 2-inch cubes
1 cup chopped onion
2 bay leaves
2 cups boiling water
For tomato sauce
4 tablespoons canola or olive oil
1 onion, finely chopped, about 1 cup
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 cup finely chopped cilantro
For walnut sauce
1 1/2 cup shelled walnuts, halves/pieces
3 garlic cloves
1/2 teaspoon coarse salt
1 tablespoon khmeli-suneli spice blend
1 teaspoon ground coriander seed
1/4 teaspoon crushed red pepper flakes
1 cup water
To finish the stew
Fresh green chili pepper, sliced, to taste
3 garlic cloves, peeled and minced
1 cup finely chopped cilantro
Coarse salt to taste
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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Sos gruziński TKEMALI ze śliwek do zimowego przepisu w opisach
Składniki:
1,5 kg śliwek:
2 duże główki czosnku
2-3 ostre papryczki
1 łyżka kolendry (lepiej zmiażdżone ziarna)
2 łyżki soli
6-10 łyżek ze szkiełkiem cukru (silnie zależy od odmiany i dojrzałości śliwek)
Suche warzywa, ostra czerwona papryka do smaku
1. Umyj śliwki i włóż je do rondla. Wlej 1 szklankę wody i podpal.
2. Gotuj przez 7-12 minut do miękkości. Jak tylko zaczną pękać i rozpadać się, można zdjąć z ognia.Wrzuć powstałą masę do durszlaka i pozwól wodzie trochę spłynąć. Nie wlewaj bulionu.
3. Pozostałą masę przetrzyj przez sito. Otrzymasz gęstą masę o bogatym kolorze. Wlać do rondla z grubym dnem i na małym ogniu.
4. Ostrożnie rozcieńczyć sos bulionem śliwkowym do pożądanej gęstości. Dodaj sól i cukier do smaku.
5. Obierz i posiekaj czosnek i ostrą paprykę. Dodaj 2 łyżki bulionu śliwkowego. Pokonaj blenderem (możesz przejść przez maszynkę do mięsa).
6. Do gotującego się sosu włożyć masę czosnkową, pokruszoną kolendrę, suszone zioła, ostrą paprykę. Gotuj wszystko razem przez 5-7 minut, mieszając.
7. Rozłóż gorące tkemali w suchych, wysterylizowanych słoikach. Zamknąć i zawinąć w koc, aż całkowicie ostygnie.
Miłej uczty!
Georgian Flavours With Helena Part 3 - DANTE video
Journalist and broadcaster Helena Bedwell presents the third of a series of recipes from Georgia - exclusively filmed for DANTEmag. In this episode Helena shows how to make walnut sauce used in some her other dishes.
Tkemali
A delicious and savory condiment from Georgia. Typically it is served cold as a topping for beef, pork or chicken. It is also added as a flavoring ingredient in soups and stews during their cooking process. At first I was not sure how well this would turn out; the ingredient's combination made me skeptical. Once I put them together I was won over; this is delicious! Ingredients follow.
3 LBS Fresh Plums
2 Bunches Fresh Cilantro
2 C Water
15 Cloves Fresh Garlic
5 TBSP Dill
2 TBSP Ground Coriander
2 TBSP Tarragon
Juice Of 2 Lemons
1 Red Chili Pepper, Minced
1 TBSP Kosher Salt
1 TBSP Coarse Ground Black Pepper
1 PKG (.75 OZ) Fresh Mint
See Khmeli-Suneli Here:
Music: Theme from Sanford & Son, performed by Bobby Forrester. From the album Soundtrack Mania! Great Movie Themes From The Past!. c. Mojo Jazz, 2015. Used by permission.
Lobio
Lobio heißt auf Georgisch „Bohnen“. Allerdings gibt es auch ein Gericht, welches sich so nennt – aromatisch, würzig, leicht scharf und mit ganz vielen Kräutern.