Kharcho with beef shoulder and brisket

4 servings

120 minutes

The chef of the restaurant "Ojakhuri" shared the recipe with us.

Energy value per serving

• Calories: 379.9
• Proteins: 23.7g
• Fats: 24.1g
• Carbohydrates: 18.5g

Ingredients

• Beef shoulder: 200 g
• Beef brisket: 200 g
• Tomato paste: 160 g
• Tomatoes in their own juice: 80 g
• Rice: 40 g
• Garlic: 1 clove
• Khmeli-suneli: 20 g
• Bay leaf: 4 g
• Red chilli pepper: 9 g
• Celery: 40 g
• Vegetable oil: 40 ml
• Salt: to taste
• Green: 90 g
• Water: 1.5 l

Cooking steps

1. Cut the meat into small pieces. Boil a rich beef broth, skimming off the foam as it appears. Cook for about one and a half hours on low heat.

   Required ingredients:

   • Beef shoulder: 200 g
   • Beef brisket: 200 g
   • Water: 1.5 l

2. After that, strain it. Then put the meat back in, add rice to the boiling broth, tomatoes and tomato paste, spices, garlic and chopped celery, vegetable oil. Cook until thickened and the meat and rice are softened for about 30 minutes.

   Required ingredients:

   • Rice: 40 g
   • Tomatoes in their own juice: 80 g
   • Tomato paste: 160 g
   • Khmeli-suneli: 20 g
   • Bay leaf: 4 g
   • Red chilli pepper: 9 g
   • Garlic: 1 clove
   • Celery: 40 g
   • Vegetable oil: 40 ml

3. Salt it. Serve with fresh herbs.

   Required ingredients:

   • Salt:  to taste
   • Green: 90 g