Veal Chashushuli
1 serving
75 minutes
Chashushuli is a traditional Georgian dish infused with the aromas of the Caucasus. It combines the tenderness of veal, the spiciness of spices, and the freshness of herbs to create a rich and robust flavor. Historically, this dish was a method of cooking meat by stewing it with vegetables and spices to achieve a tender texture and deep taste. Chashushuli has a bright acidity from tomato paste and white wine, while coriander and ucho-suneli give it a distinctive spiciness. It pairs perfectly with lavash or boiled rice, allowing one to enjoy its rich sauce. The dish is served hot, often garnished with fresh cilantro and parsley for a harmonious flavor accent.
1
Chop the onion into medium cubes
- Onion: 100 g
2
Crush the garlic and sauté with onion in vegetable and butter until semi-cooked.
- Garlic: 5 g
- Vegetable oil: 10 ml
- Butter: 20 g
3
Add the diced veal to the mixture and simmer for 10 minutes.
- Veal: 200 g
4
Add tomato paste and simmer for another 8-10 minutes
- Tomato paste: 20 g
5
Add wine and evaporate until the alcohol smell is gone
- Dry white wine: 20 ml
6
Add spices and herbs
- Ground coriander: 2 g
- Chili powder: 1 g
- Salt: 4 g
- Blue fenugreek (utskho-suneli): 1 g
- Parsley: 3 g
- Cilantro: 6 g
