Kharcho with Beef Shoulder and Brisket
Soups • Georgian
Description
This recipe was shared with us by a chef from a popular American restaurant.
Ingredients
- Beef chuck roast 5 oz
- Beef chuck roast 5 oz
- Passata Tomato Sauce 5 oz
- Crushed Tomatoes in Their Own Juice 5 oz
- Rice 0 oz
- Garlic 1 clove
- Khmeli-suneli 0 oz
- Bay leaf 0 oz
- Mild Chili Spice 0 oz
- Celery salt 0 oz
- Vegetable Oil 0 fl oz
- Salt to taste
- Herbs 5 oz
- Water 1½ l
Step-by-Step Guide
Step 1
Cut the meat into small pieces. Cook a rich beef broth, skimming off any foam that forms. Simmer for about an hour and a half on low heat.
Step 2
After that, strain the mixture. Then return the meat to the pot, add rice to the boiling broth along with tomatoes, tomato paste, spices, garlic, and chopped celery, and pour in vegetable oil. Simmer until thickened and the meat and rice are tender, about 30 minutes.
Step 3
Season with salt. Serve with fresh herbs.
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