Kharcho with beef shoulder and brisket

Name: Kharcho with beef shoulder and brisket
Total time: 2 h
Yield: 4
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 0 to taste; Green 90 g; Water 1.5 l

4 servings

120 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

379.9

kcal

23.7g

grams

24.1g

grams

18.5g

grams

Ingredients

4servings

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:
1. Beef shoulder: 200 g
2. Beef brisket: 200 g
3. 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:
1. Rice: 40 g
2. Tomatoes in their own juice: 80 g
3. Tomato paste: 160 g
4. Khmeli-suneli: 20 g
5. Bay leaf: 4 g
6. Red chilli pepper: 9 g
7. Garlic: 1 clove
8. Celery: 40 g
9. Vegetable oil: 40 ml

3
Salt it. Serve with fresh herbs.
Required ingredients:
1. Salt: to taste
2. Green: 90 g

Kharcho with beef shoulder and brisket

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