Georgian beef: cooking options, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Georgian cuisine is a special culinary style that comes from Georgia and has been formed over many centuries. There is a significant difference between the regional cuisines of the country. For example, the cuisine of Western Georgia is distinguished by milk and dairy products, nuts and peppers, homemade cakes made from chumiza and corn flour. In the East there is an abundance of wine, meat, bread and animal fat. Today we have prepared for you interesting Georgian beef recipes that you can easily cook at home. You can find out how to cook a delicious meat dish, what sauces and seasonings to add to it right now.

Traditional Georgian dish

Georgian chashushuli (stew) is one of the most popular dishes in Georgia. It is prepared both at home and in local restaurants. Prepare the following ingredients:

• 300g veal (beef);
• 80g bell pepper (red);
• 150g onion;
• 2-3 clovesgarlic;
• 30g sl. oil;
• 2 medium sized tomatoes;
• 1 green pepper;
• 1 tsp tomato paste;
• 1/2 tsp dried and 15 g fresh coriander;
• 2 Bachar grains;
• red pepper and s alt to taste.

Cooking technology

Rinse and dry the meat and cut into medium-sized pieces. We put them in a saucepan with a thick bottom, and preferably in a cauldron, fill it with water so that it just hides the meat. Bring to a boil over high heat, remove the film, reduce the heat and cook for about 40 minutes. During this time, the water should almost completely evaporate. While the meat is cooking, let's take care of the onion: cut it into cubes, and if you like it to be felt in the finished dish - feathers along the onion. By the way, the more tomatoes and onions in chashushuli, the tastier the dish. According to the recipe, add oil and onion to the Georgian beef and simmer until the liquid has completely evaporated and fry a little. At the same time, season with spices and s alt.

Peppers cut into medium pieces. Scald the tomatoes with boiling water, remove the skin and chop coarsely. Randomly chop the garlic and, together with the tomatoes, send it to the meat. Cook on medium heat for 10-15 minutes. Wash and chop the herbs and add to the pot. Cover with a lid and simmer for another 5 minutes, so that the greens fully give their taste and aroma to the dish. Chashushuli in Georgian is ready! Delicious, unusually fragrant and hearty dish will appeal to any consumer. In Georgia, side dishes are not traditionally used, but youyou can serve rice or potatoes to the chashushuli and certainly more fresh herbs.

Georgian beef Khashlama

This beef dish is especially popular in the Kakheti region of Georgia and is almost always part of the Kakheti supra (feast). By the way, in the eastern mountainous regions of Georgia (for example, Tusheti), khashlama is made from lamb. This is a fairly simple dish, but it will take several hours to prepare it. We need the following ingredients:

• 1 kg young veal;
• 6 black peppercorns;
• 2-3 bay leaves;
• 1 large white onion;
• 2 garlic cloves;
• coarse s alt (depending on preference);
• 30 g parsley for garnish.

Cooking Tips

All recipes of Georgian beef dishes are harmonious, satisfying and concise. Dishes of Georgian cuisine, verified over the centuries, are still in demand today. To prepare khashlama, wash the beef and cut into large pieces. We put it in a deep saucepan with hot water, cover with a lid and bring to a boil, after which we drain the water. Pour the meat with fresh water and put the onion cut in half. At this stage, s alt is not added. Bring to a boil again, skim off the foam regularly. Partially cover and simmer for an hour. After this time, add garlic, bay leaf and pepper. We continue heat treatment for another 2 hours.

Serving

Place on a beautiful serving platepieces of stew, decorate with parsley and sprinkle with s alt. A meat dish is best served hot, and a wonderful rich soup is prepared on the broth.

Georgian beef with nuts

We offer to cook fried tenderloin with nuts. It is good on its own, but it is ideal for preparing this dish of Georgian cuisine. Special efforts in cooking are not required, the main thing is to properly fry and season with spices. All the ingredients that make up the dish are the most affordable, in addition, the recipe is also good because it is easy and simple to prepare. For Georgian beef, prepare the following composition of ingredients:

• 50g walnuts;
• 600g tenderloin;
• 3-4 tbsp. l. tkemali;
• 2 garlic cloves;
• 2 tbsp. l. ghee;
• cilantro greens;
• 1 tbsp l. wine vinegar;
• onions or green onions;
• spices and s alt to taste.

Step cooking

1. Wash the tenderloin, be sure to remove tendons and excess fat.
2. Then cut the meat into thin slices, s alt and fry on both sides in a pan until golden brown.
3. Place the fried meat in a saucepan.
4. Pour half a glass into the pan the meat was fried in and boil.
5. Pour the fried pieces with the resulting juice, add chopped walnuts, crushed capsicum, tkemali, cilantro, garlic.
6. Cover the saucepan with a lid and leave to simmer for 10 minutes.

FinishedGarnish the dish with onions and serve hot. As a side dish, we recommend serving stewed beans, potatoes or rice. Ideally, the meat can be served with a glass of good wine.

Meat in walnut sauce

This is a real Georgian dish, with all the attributes of national cuisine - fragrant, spicy, hearty and extremely tasty. At first glance, it may seem that it is very similar to meat in bage sauce or satsivi, but it is not. There is no separate preparation of sauce and meat, everything is cooked together, which is much easier and more convenient. For work we need:

• beef - 1 kg;
• vegetable oil for frying;
• onion (large) - 2 pcs.;
• walnut - 1 tbsp.;
• hops-suneli 2 tsp;
• garlic - 3-4 cloves;
• uchi-suneli - 1 tsp;
• oil sl. - 50g;
• s alt, chili flakes, pepper to taste.

How to cook

You can take any meat for this dish, but beef is the best in it. Cut the meat into small pieces. In a deep saucepan with a lid, heat the oil and put the prepared pieces into it. Fry with regular stirring until the color changes. Finely chop the onion and send it to the meat, add pepper, s alt and butter. Stir and fry until a specific smell of fried onions appears. Pour a little water into the saucepan, so that it completely hides the contents, close the lid. Bring to a boil, reduce heat and simmer for about an hour and a half until soft.status.

While the Georgian beef is cooking, let's do the peanut dressing. Pour walnuts in full, coarse s alt, 1/4 cup cold water into a blender. Grind everything into a smooth smooth paste. S alt and water will help make this better. If you do not have a blender, you can use a meat grinder: you will have to skip the nuts several times or crush them in a mortar. In a mortar, you can also crush garlic, add a little coarse s alt to it.

When the meat is completely ready, add garlic and nut pastes, ucho and suneli hops, hot chili pepper to it. Mix well and, with low heat, let the dish simmer for 5-10 minutes, so that the sauce thickens a little, and the spices fully reveal their aroma. Turn off the fire, take a sample, rule for pepper and s alt. Georgian beef in walnut sauce can be served both cold and hot. Soft fresh bread is perfect for this dish, and especially a real Georgian flatbread.