Savory Georgian Beef Chashushuli

Incredibly tasty, aromatic, piquant. Real jam! Georgian beef chashushuli is incredibly tender and soft beef, rich in the aromas of spices, herbs and garlic. This dish is perfect for lunch or dinner. You can serve Chashashuli with fresh pita bread, as well as a glass of red wine.
cook time: 2h 30 min
Maya Lindell
Savory Georgian Beef Chashushuli

Nutrition Facts (per serving)

100
Calories
5g
Fat
4g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Garlic 4 clove
Tomatoes 700 g
Salt to taste
Lemon juice 2 tbsp
Beef (pulp) 1 kg
Bulb onions 400 g
Vegetable oil 3 tbsp
bell pepper 150 g
Greenery (dill, cilantro) to taste
Hot pepper (optional) 15 g
Khmeli-suneli 1 tsp
Tomato juice (optional) or grated tomatoes) 100 ml
Allspice to taste
Adjika 1 tbsp
Utskho-suneli 1 tsp

Recipe instructions

Step 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.

Step 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.

Step 3

Step 3
Add chopped onion to the meat, pour in vegetable oil, lemon juice and add adjika.

Step 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.

Step 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 skins 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.

Step 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.

Step 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.

Step 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 pan from the heat and let the dish sit with the lid closed for a while. Before serving beef chashushuli, you can add finely chopped red onion and allspice to each plate. Bon appetit!

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