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Georgian beef Chashushuli

Georgian Beef Chashushuli

This dish is well worth a try — you're going to love it! Beef braised in its own juices and a spicy tomato sauce. Incredibly tender, meltingly soft beef infused with spices, herbs, and garlic. A wonderful option for lunch or dinner.

Pearl

Recipe author

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Composition / ingredients

Servings:

Beef (boneless)

Tomatoes

700

Bell pepper

150

Hot chili pepper (optional)

Garlic

Onion

400

Lemon juice

Ajika

Vegetable oil

Khmeli-suneli

Utskho-suneli

Allspice

Tomato juice (optional, or crushed tomatoes)

100

Salt

Fresh herbs (dill, cilantro)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 10 g

Fats 26 % 5 g

Carbohydrates 21 % 4 g

99 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here are the ingredients you'll need to make chashushuli. Tender young beef is perfect for this dish.
Step 2:

Cut the meat into smallish pieces, trimming away any sinew, fat, and membrane as you go. Slice the onion into half-moons.
Step 3:

Add the onion, vegetable oil, lemon juice, and ajika to the bowl with the meat.
Step 4:

Mix everything well, working the meat and onion with your hands so the onion releases a little juice. Add a pinch of salt and mix again. Go light on the salt at first, since ajika is already on the salty side. Let it marinate for about 20 to 30 minutes.
Step 5:

Meanwhile, prep the rest. Dice the bell pepper, mince the garlic, and roughly chop the chili. Pour boiling water over the tomatoes, let them sit a couple of minutes, drain, and slip off the skins. Cut into small cubes.
Step 6:

Put the meat and onion into a deep, heavy-bottomed skillet (ideally chashushuli is made in a cast-iron pot). Set it over medium heat, cover, and cook for 30 minutes — the meat braises in its own juices. Stir occasionally.
Step 7:

When the time's up, add the tomatoes, chili, and bell pepper to the meat. Stir well, cover, and let it simmer over low heat for about an hour to an hour and a half (depending on the cut of beef and how young the meat is). Lift the lid now and then to stir. If the meat is still tough and the pan has gone dry, add some tomato juice or crushed tomatoes.
Step 8:

Taste and add salt if needed. Stir in the spices and garlic, then let it sit for a couple of minutes. Add the cilantro and parsley and stir again. Take it off the heat and let it rest, covered, for a little while.

Serve chashushuli with fresh lavash. Just before serving, top each plate with finely chopped red onion and a little allspice. Adjust the heat to your taste — add more chili, or leave it out entirely. A glass of red wine is the perfect match. Enjoy!