Subj : Soups & Stews - 04
To   : All
From : Dave Drum
Date : Wed Oct 11 2023 06:37 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Georgian Beef Kharcho
 Categories: Beef, Vegetables, Chilies, Herbs, Nuts
      Yield: 5 servings
 
      2 lb Beef brisket; trimmed, cut
           - in 1" pieces
           Salt
      3 tb Oil
      1 lg Onion; fine chopped (2
           - cups)
      4 cl Garlic; fine chopped
      1    Bay leaf
        pn Ground cloves
      3 md Tomatoes; peeled, seeded,
           - fine chopped
           +=OR=+
    3/4 c  Canned crushed tomatoes
      2 c  (8 oz/225 g) walnuts;
           - lightly toasted
      1 ts Aleppo pepper or crushed red
           - chile flakes
      1 ts Ground coriander seeds
      1 ts Ground fenugreek
    1/2 ts Ground dried marigold petals
           - (aka Georgian "saffron")
           +=OR=+
    1/4 ts Ground turmeric
 
  Using paper towels, pat the beef dry, then season
  generously with salt. To a large heavy-bottomed pot over
  high heat, add the oil. When itgCOs hot and shimmering,
  add half of the beef and cook, stirring occasionally,
  until browned on all sides, about 6 minutes. Using a
  slotted spoon, transfer to a plate, then repeat with the
  remaining beef and set aside.
  
  Turn the heat to medium-high, then, to the same pot, add
  the onions and cook, stirring occasionally, until
  browned, about 8 minutes. Add the garlic and continue
  cooking until softened, about 2 minutes more. Turn the
  heat to high and add the reserved beef, bay leaf, and
  cloves. Add hot water to cover the meat by one inch,
  then bring to a full boil. Turn the heat down to
  medium-low, cover, and cook, stirring occasionally,
  until the meat flakes when nudged with a fork, 3-3 1/2
  hours.
  
  Meanwhile, to the bowl of a food processor, add the
  walnuts, Aleppo pepper, coriander, fenugreek, marigold,
  and ++ cup warm water, and blend until smooth.
  
  Once the meat is tender, add the tomatoes and cook,
  stirring occasionally, until thickened slightly, about
  15 minutes. Stir in the walnut mixture and cook until
  the cooking liquid has slightly thickened and is a
  golden brown color, about 10 minutes more . Season with
  salt to taste, and serve.
  
  Yield: serves 5
  
  BY Benjamin Kemper
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The joy in pursuing trout is they live in such beautiful places!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Outpost BBS - bbs.outpostbbs.net:10323 (1:18/200)

.