Georgian beef Chashushuli

Step-by-step cooking

1. Step 1:

   

   The products that we will need to prepare the bowls. The flesh of young beef is perfect for this dish.

2. Step 2:

   

   Cut the meat into small pieces, if possible, cut out the veins, fat from the pulp and remove the film. Onion cut into half rings.

3. Step 3:

   

   Add onion, vegetable oil, lemon juice and adjika to the container with meat.

4. Step 4:

   

   Mix everything thoroughly, shifting the meat and onion in your hands, so that the onion lets in a little juice. Add a pinch of salt. Mix thoroughly again. It is better to add less salt first, since the adjika itself is brackish. Leave to marinate for about 20-30 minutes.

6. Step 5:

   

   At this time, prepare the remaining ingredients. Dice the pepper, chop the garlic finely, chop the chili pepper arbitrarily. Pour boiling water over the tomatoes, hold for a couple of minutes, drain the water gently and remove the peel from the tomatoes. Cut into small cubes.

7. Step 6:

   

   Put the meat and onion in a frying pan with high edges and a thick bottom. Ideally, Chashashuli is prepared in a cauldron. Put on the stove, cook under a closed lid over medium heat for 30 minutes. The meat will be stewed in its own juice. Do not forget to mix sometimes.

8. Step 7:

   

   After the specified time, send tomatoes, chili peppers and bell peppers to the meat. Mix thoroughly. Cover with a lid and leave to simmer for about an hour and a half (depends on which part of the beef is used and how young the meat is). Periodically, it is worth opening the lid and stirring the contents of the pan. If the meat is still tough, and there is no liquid left in the pan, then you can add tomato juice or ground tomatoes.

9. Step 8:

   

   Try for salt, if you need to add salt. Add spices and garlic to the meat. Stir and leave for a couple of minutes. Then add the cilantro and parsley, mix again. Remove from heat and let it brew under a closed lid for a while.