Georgian beef chashushuli

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make Georgian chashushuli from beef? Prepare the necessary ingredients. The pulp of young beef is perfect for this dish. The spiciness of the dish can be adjusted to suit your taste by adding a little more chili pepper or eliminating it altogether.

2. STEP 2

   

   Rinse the meat, dry it and cut it into small pieces, if possible cutting out the veins and fat from the pulp and removing the film. Place the chopped meat in a deep container. Wash the onions, peel and cut into half rings. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

3. STEP 3

   

   Add chopped onion to the meat, pour in vegetable oil, lemon juice and add adjika.

4. STEP 4

   

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

5. STEP 5

   

   While the meat is marinating, wash, dry and dice the bell pepper, finely chop the garlic or pass it through a press. Wash the chili pepper, dry it and chop it as desired. Remove the skin from the tomatoes. To do this, make a cross-shaped cut on them and pour boiling water over them for a couple of minutes, then drain the water. Thanks to this, the skin can be easily removed from the tomatoes. Cut the peeled tomatoes into small cubes.

6. STEP 6

   

   Place the meat and onions in a frying pan with high edges and a thick bottom. Ideally, Chashashuli is prepared in a cauldron. Place the frying pan over medium heat and simmer the meat in its own juices under a closed lid for 30 minutes, stirring occasionally.

7. STEP 7

   

   After the specified time has passed, add tomatoes, chili peppers, bell peppers to the meat and mix everything thoroughly. Cover the pan with a lid and simmer the meat over low heat for about 1-1.5 hours, stirring occasionally. The exact time depends on what part of the beef is used and how young the meat is). If the meat is still tough and there is no liquid left in the pan, you can add tomato juice or grated tomatoes.

8. STEP 8

   

   Taste the meat for salt and add more salt if necessary. Add spices and garlic to the meat. Mix everything and leave for another couple of minutes. Then add the cilantro and parsley and stir again. Remove the frying pan from the heat and let the dish sit under a closed lid for a while. Before serving beef chashushuli, you can add finely chopped red onion and allspice to each plate. Bon appetit!

Comments on the recipe

777

28.08.2023

4.9

A rich, filling dish. The recipe is going into my piggy bank, thank you. I also like this version of stewed beef with vegetables.

Moderator Ksenia

28.08.2023

4.6

I don’t often cook dishes with beef, but for Georgian beef chashushuli I specifically bought this type of meat. I simply could not pass by such an appetizing photo. I prepared chashushuli from 500 grams of beef. I used green adjika. I replaced the capsicum with a pinch of red hot pepper. I grated the tomato because my daughter really doesn’t like pieces of tomatoes in prepared food. Unfortunately, I didn’t have the utskho-suneli spice, so I only added hops-suneli. Due to circumstances, I marinated the beef for 2 hours instead of 20 minutes. The meat was stewed in its own juice for 30 minutes and then for another hour with vegetables. The beef turned out to be simply amazingly soft and tender, you could bite it with your lips. The taste of the dish is very rich, varied, piquant. Chashushuli is amazingly delicious! Pearl, thank you very much for the recipe from me and from my whole family. Dinner turned out wonderful!