Subj : Soups & Stews - 04
To   : All
From : Dave Drum
Date : Wed Nov 23 2022 15:07:00

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 it’s 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 ½ 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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... To err is human. To blame it on someone else is even more human.
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