Chakhokhbili from beef in Georgian - principles of cooking, secrets and subtleties. TOP 3 step by step recipes. Video recipes.
Chakhokhbili from beef in a slow cooker
Chakhokhbili from beef according to the proposed recipe, in a slow cooker, is a cooking method that is not much different from the classic version. The main advantage is that it takes less time to cook. At the same time, the food turns out to be the same fragrant and tasty.
Ingredients:
- Beef - 1.5 kg
- Onion - 400 g
- Tomato paste - 200 g
- Water - 1 tbsp.
- Dry red wine - 100 ml
- Basil, savory - to taste
- Garlic cloves - 4 pcs.
- Red pepper, saffron, hops-suneli - 1 tsp each.
- Salt - 1 tsp or to taste
Step-by-step cooking of beef chakhokhbili in a slow cooker:
- Place the chopped pieces of beef in the multicooker bowl, turn on the "frying" mode and brown it until golden brown.
- Cut the onions into half rings, add to the meat and continue to fry for another 10 minutes.
- Add tomato paste, pour in water with wine, season with spices (red pepper, saffron, hops-suneli) and switch the device to the "Stew" mode for 30 minutes.
- At the end of the cycle, add chopped herbs (basil, savory), crushed garlic cloves, salt and leave for 10 minutes in the "Warm" mode to steep.
Chakhokhbili in Georgian from beef with vegetables
A large amount of added vegetables will make the stew more filling, juicy, and nutritious. Therefore, beef chakhokhbili with vegetables does not require any side dish. This is a fairly independent dish.
Ingredients:
- Beef - 1.5 kg
- Tomatoes - 4 pcs.
- Onions - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Eggplant - 2 pcs.
- Garlic - 3 wedges
- Hot pepper - 1 pod
- Semi-sweet red wine - 80 ml
- Vegetable oil - 20 g
- Cilantro, basil - 5-6 branches each
- Salt - 1 tsp or to taste
- Plums - 150 g
Step-by-step cooking of chakhokhbili in Georgian style from beef with vegetables:
- Chop the beef in portions and fry until golden brown in a pan.
- Chop the onion in half rings and add to the meat.
- Cut the eggplants into cubes and send them after the onions. Add oil and fry the food for 15 minutes. If the eggplants are ripe, then pre-soak them in salt water for half an hour to remove the specific bitterness.
- Blanch the tomatoes, remove the skins, cut into cubes and add to the food.
- Finely chop the garlic and send to the pan.
- Free the hot pepper pod and bell pepper from the seeds with a septum and add to the dish.
- Remove the stone from the plums, chop the pulp with a blender until puree and add to the chakhokhbili.
- Pour wine to the contents and add chopped basil with cilantro.
- Stir and simmer for 45 minutes.
