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Chakhohbili with Veal
A rich and flavorful Georgian stew featuring tender pieces of veal slow-cooked with tomatoes, onions, garlic, and a blend of aromatic herbs.
🧂 Ingrédients
- 1 kg Veal shoulder(cut into 2-inch pieces)
- 3 tbsp Vegetable oil
- 3 large Onions(thinly sliced)
- 6 cloves Garlic(minced)
- 800 g Tomatoes(peeled, seeded, and chopped)
- 2 tbsp Tomato paste
- 1 cup Dry white wine
- 1 cup Fresh cilantro(chopped)
- 1/2 cup Fresh parsley(chopped)
- 1/2 cup Fresh basil(chopped)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the veal pieces dry with paper towels and season generously with salt and pepper.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the veal pieces in batches until golden brown on all sides. Remove the veal and set aside.
- 3
Add the sliced onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally.
- 5
Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes.
- 6
Return the browned veal to the pot. Add the bay leaf. Season with salt and pepper to taste. If needed, add a little water or broth to partially cover the meat.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour 15 minutes, or until the veal is very tender. Stir occasionally.
- 8
Stir in the chopped fresh cilantro, parsley, and basil. Cook for another 5 minutes until the herbs are wilted and fragrant. Remove the bay leaf before serving.
💡 Conseils de pro
- ✓For a deeper flavor, you can marinate the veal in a little white wine and herbs overnight.
- ✓Ensure the veal is tender before adding the fresh herbs.
- ✓Adjust the amount of tomatoes and liquid to achieve your desired sauce consistency.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Substitute lamb shoulder for veal.
- Add a pinch of red pepper flakes for a touch of heat.
- Incorporate other vegetables like bell peppers or carrots.