Chashushuli (Georgian braised meat with tomatoes and spices)
Aromatic Georgian chashushuli — tender braised meat in a piquant tomato-onion sauce with cilantro and adjika. Practical recipe for 4 servings.
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Ingredients
Main:
- •beef (shoulder or neck), cut into 2–3 cm cubes - 800 g
- •onion - 3 pcs
- •tomatoes (fresh, blanched, peeled and chopped) - 400 g
- •tomato paste (or diluted to a loose consistency) - 2 tbsp
- •vegetable oil (for frying; preferably sunflower or refined) - 3 tbsp
- •water or beef broth - 300 ml
Spices & Seasonings:
- •garlic, minced - 3 cloves
- •ground coriander - 1 tsp
- •khmeli-suneli (Georgian spice mix) - 1 tsp
- •adjika (hot or moderately hot), or substitute with hot pepper and salt - 1 tbsp
- •salt - 1 tsp
- •ground black pepper - 1/2 tsp
- •fresh cilantro, finely chopped (for serving) - 1 bunch
- •bay leaf - 2 pcs
Instructions
Meat preparation
Rinse the meat, pat dry with paper towels and cut into large cubes (2–3 cm). Remove any tendons. Lightly salt the meat in advance — this improves the flavor during browning.
Sautéing the onion
Heat the vegetable oil in a heavy-bottomed pot or wide skillet over medium heat. Add the sliced onion and sauté, stirring, about 8–10 minutes until translucent and lightly caramelized.
Browning the meat
Add the meat to the onions and raise the heat slightly above medium. Brown, stirring, until the meat is browned on all sides (6–8 minutes). This will give the chashushuli depth of flavor.
Adding tomatoes and spices
Add the blanched, peeled tomatoes (or canned tomatoes in their juice) and tomato paste to the meat. Stir. Add khmeli-suneli, ground coriander, black pepper, bay leaves and adjika. Pour in water or broth so the liquid just barely covers the meat.
Braising
Bring to a gentle boil, then reduce heat to low, cover and simmer 50–60 minutes until the meat is tender. Periodically check the liquid level and stir so the sauce does not burn.
Final touches
5–7 minutes before done, add the minced garlic and season with salt to taste. Remove the lid and, increasing the heat, evaporate excess liquid to the desired sauce consistency.
Serving
Serve chashushuli hot, generously sprinkled with fresh cilantro. Traditionally served with lavash, mchadi or boiled rice. Enjoy!
When to Eat
Suitable for lunch or a hearty dinner.
Health Benefits
The dish provides complete protein and, when eaten in moderation, is filling.
Warnings
Contains spices and garlic; reduce the amount of heat if necessary.
Serve With
Lavash, mchadi, boiled rice, braised vegetables or fresh vegetable salads.
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