Chashushuli Kuchmachi

Name: Chashushuli Kuchmachi
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Georgia
Ingredients: 500 g Beef chuck (cut into 1-inch cubes); 200 g Beef liver (trimmed and cut into 1/2-inch pieces); 200 g Beef heart (trimmed and cut into 1/2-inch pieces); 2 large Onions (finely chopped); 6 cloves Garlic (minced); 400 g Tomatoes (canned crushed); 2 tbsp Tomato paste; 120 ml Red wine; 1 tsp Utskho suneli (blue fenugreek); 1 tsp Khmeli suneli; 1 tsp Coriander powder; 1/2 tsp Red pepper flakes (or to taste); 1/2 cup Fresh cilantro (chopped); 1/4 cup Fresh parsley (chopped); 2 tbsp Vegetable oil; to taste Salt; to taste Black pepper; 50 g Walnuts (finely ground, for garnish (optional)); 2 tbsp Pomegranate seeds (for garnish (optional))

A hearty and flavorful dish combining the slow-cooked, tomato-based beef stew of Chashushuli with the rich, spiced offal preparation of Kuchmachi. This unique fusion offers a complex taste profile with tender beef and savory organ meats, seasoned with traditional Georgian spices.

준비 시간30 minutes

조리 시간2 hours

총 시간2 hours 30 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.
💡 전문가 팁: Don't overcrowd the pot, as this will steam the meat instead of searing it.
2
Add the chopped onions to the pot and sauté until softened and lightly browned, about 8-10 minutes.
3
Add the minced garlic, utskho suneli, khmeli suneli, coriander powder, and red pepper flakes. Cook for 1 minute until fragrant.
4
Stir in the crushed tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5
Return the seared beef to the pot. Pour in the red wine and enough water (or beef broth) to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the beef is tender.
6
While the beef is stewing, prepare the offal. In a separate skillet, heat a little oil over medium-high heat. Add the liver and heart pieces and cook for 3-4 minutes, stirring frequently, until browned but still slightly pink inside. Do not overcook.
7
Once the beef is tender, stir the cooked liver and heart into the stew. Cook for another 10-15 minutes, uncovered, allowing the sauce to thicken slightly and the offal to cook through.
8
Stir in the chopped cilantro and parsley. Season generously with salt and black pepper to taste.
💡 전문가 팁: Taste and adjust seasoning as needed.
9
Serve hot, garnished with finely ground walnuts and pomegranate seeds, if desired. Chashushuli Kuchmachi is excellent with Georgian bread or mchadi.
💡 전문가 팁: The flavors meld beautifully if allowed to sit for a few minutes before serving.

요리 기록 추적

💡 전문가 팁

✓For a spicier dish, increase the red pepper flakes.
✓If you cannot find utskho suneli, you can omit it, but it adds a distinct Georgian flavor.
✓Ensure the offal is not overcooked, as it can become tough.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a few chopped sour plums (tkemali) in the last 30 minutes of cooking for a tangy note.
For a vegetarian version, omit the offal and focus on a rich vegetable chashushuli.