Kharcho with beef shoulder and brisket
4 servings
120 minutes
The chef of the restaurant "Ojakhuri" shared the recipe with us.
Calories379.9kcal
Proteins23.7grams
Fats24.1grams
Carbohydrates18.5grams
Beef brisket
200
g
Tomato paste
160
g
Rice
40
g
Garlic
1
clove
Khmeli-suneli
20
g
Bay leaf
4
g
Celery
40
g
Vegetable oil
40
ml
Salt
to taste
Fresh herbs
90
g
Water
1.5
l
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.
- Beef chuck (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.
- Rice: 40 g
- Tomatoes in their own juice: 80 g
- Tomato paste: 160 g
- Khmeli-suneli: 20 g
- Bay leaf: 4 g
- Red chili pepper: 9 g
- Garlic: 1 clove
- Celery: 40 g
- Vegetable oil: 40 ml
3
Salt it. Serve with fresh herbs.
- Salt: to taste
- Fresh herbs: 90 g
