Veal Chakapuli
6 servings
150 minutes
Chakapuli is a vibrant representative of Georgian cuisine, embodying the freshness of spring herbs and rich flavors. Historically, this dish was prepared for May holidays using young greens and juicy meat. Veal simmered in its own juice with white wine gains tenderness and depth of flavor. Tarragon adds a slight bitterness, while cilantro and green onions provide freshness and aroma. Tkemali gives a special tang that highlights the meat flavor. Garlic adds spiciness, and herbs harmoniously connect all components. Chakapuli is served hot, traditionally with Georgian wine, enjoying its juiciness and richness of flavor nuances. This dish is a true embodiment of Georgian gastronomy—simple to prepare but deep in taste and history.
1
Start boiling the veal, cut into medium cubes, without water to let it release juice. Pour in boiled water to cover the meat. Bring to a boil.
- Veal: 1.5 kg
2
Add the finely chopped white part of the onion to the pot, wait for it to boil, then add the green part and wait for it to boil as well. Stir slightly.
- Spring onion: 4 bunchs
- Green tkemali sauce: to taste
3
Pour wine into the veal. Then add finely chopped tarragon. Mix lightly.
- Dry white wine: 1 glass
- Tarragon: 4 bunchs
4
Add tkhemali to the veal, then finely chopped cilantro and randomly chopped garlic. Stew until cooked.
- Green tkemali sauce: to taste
- Cilantro: 2 bunchs
- Garlic: 1 head
