Kharcho with Beef Shoulder and Brisket

Soups | Georgian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by a chef from a popular American restaurant.

Ingredients

Beef chuck roast - 7.1 oz
Beef chuck roast - 7.1 oz
Passata Tomato Sauce - 5.6 oz
Crushed Tomatoes in Their Own Juice - 2.8 oz
Rice - 1.4 oz
Garlic - 1 clove
Khmeli-suneli - 0.7 oz
Bay leaf - 0.1 oz
Mild Chili Spice - 0.3 oz
Celery salt - 1.4 oz
Vegetable Oil - 1 fl oz
Salt - to taste
Herbs - 3.2 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.