Recipe kharcho with Georgian beef with walnuts


Step 1

Utilizing paper towels, pat the meat dry after which season generously with salt. In a big, heavy-bottomed pot over excessive warmth, add the oil. When scorching and shimmering, add half of the meat and cook dinner, stirring sometimes, till browned on all sides, about 6 minutes. Utilizing a slotted spoon, switch to a plate, then repeat with the remainder of the meat and put aside.

Step 2

Flip the warmth over to medium-high, then add the onion to the identical saucepan and cook dinner, stirring sometimes, till browned, about 8 minutes. Add garlic and proceed cooking till softened, 2 extra minutes. Improve the warmth to excessive and add the meat, bay leaf and cloves. Add scorching water to cowl the meat by 1 inch, then carry to a full boil. Cut back warmth to medium-low, cowl, and cook dinner, stirring sometimes, till meat flakes when pushed with a fork, 3–3 hours.

Step 3

In the meantime, within the bowl of a meals processor, add the walnuts, Aleppo pepper, cilantro, fenugreek, marigold, and 1/2 cup heat water, and mix till clean.

Step 4

As soon as the meat is tender, add the tomatoes and cook dinner, stirring sometimes, till barely thickened, about quarter-hour. Add the nut combination and cook dinner till the cooking liquid has thickened barely and is golden brown, about 10 extra minutes. Season with salt to style and serve.

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