MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Georgian Beef Kharcho
Categories: Beef, Vegetables, Chilies, Herbs, Nuts
Yield: 5 servings
2 lb Beef brisket; trimmed, cut
- in 1" pieces
Salt
3 tb Oil
1 lg Onion; fine chopped (2
- cups)
4 cl Garlic; fine chopped
1 Bay leaf
pn Ground cloves
3 md Tomatoes; peeled, seeded,
- fine chopped
+=OR=+
3/4 c Canned crushed tomatoes
2 c (8 oz/225 g) walnuts;
- lightly toasted
1 ts Aleppo pepper or crushed red
- chile flakes
1 ts Ground coriander seeds
1 ts Ground fenugreek
1/2 ts Ground dried marigold petals
- (aka Georgian "saffron")
+=OR=+
1/4 ts Ground turmeric
Using paper towels, pat the beef dry, then season
generously with salt. To a large heavy-bottomed pot over
high heat, add the oil. When itgCOs hot and shimmering,
add half of the beef and cook, stirring occasionally,
until browned on all sides, about 6 minutes. Using a
slotted spoon, transfer to a plate, then repeat with the
remaining beef and set aside.
Turn the heat to medium-high, then, to the same pot, add
the onions and cook, stirring occasionally, until
browned, about 8 minutes. Add the garlic and continue
cooking until softened, about 2 minutes more. Turn the
heat to high and add the reserved beef, bay leaf, and
cloves. Add hot water to cover the meat by one inch,
then bring to a full boil. Turn the heat down to
medium-low, cover, and cook, stirring occasionally,
until the meat flakes when nudged with a fork, 3-3 1/2
hours.
Meanwhile, to the bowl of a food processor, add the
walnuts, Aleppo pepper, coriander, fenugreek, marigold,
and ++ cup warm water, and blend until smooth.
Once the meat is tender, add the tomatoes and cook,
stirring occasionally, until thickened slightly, about
15 minutes. Stir in the walnut mixture and cook until
the cooking liquid has slightly thickened and is a
golden brown color, about 10 minutes more . Season with
salt to taste, and serve.
Yield: serves 5
BY Benjamin Kemper
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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