Beef Chashushuli (Grandmother's Recipe)
This is my family's favorite dish, Beef Chashushuli. I learned the recipe from my grandmother, and it always turns out amazing - the beef is tender, juicy, and flavorful.
Ingredients
- Lemon juice30 ml
- Vegetable oil30 ml
- Tomato juice200 ml
Instructions
10 steps- 1
Cut the beef into small pieces.
5 min
- 2
Slice the onion into rings and add to the beef.
5 min
- 3
Add lemon juice, oil, and adjika. Mix well, slightly 'squeeze' with your hands, and leave for 30 minutes to allow the beef to absorb the spices.
30 min
- 4
Place the beef with onion in a dry pot (or heavy-bottomed pan). Cover with a lid and simmer on low heat in its own juices for 30 minutes. Stir occasionally.
30 min
- 5
When the liquid has slightly evaporated, add the chopped bell pepper, khmeli suneli, utskho suneli, and red pepper flakes. Stir and let it sit for 2 minutes.
2 min
- 6
Grate the tomatoes coarsely (remove the skin beforehand) and add to the meat.
5 min
- 7
Pour in the tomato juice, cover with a lid, and cook on low heat for another 1 hour. Stir periodically to prevent burning. If the liquid is low, add a little boiled water.
60 min
- 8
When the meat becomes soft and tender, add salt, crushed garlic, and chopped herbs.
2 min
- 9
Remove the pot from the heat and leave it covered for another 15 minutes to allow the flavors to meld.
15 min
- 10
Traditionally, Chashushuli is served on a 'ketsi' (clay pan), but you can also serve it on plates. Garnish with thinly sliced red onion and herbs.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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