Chanakhi (Georgian Beef with Vegetables)
by Editorial Staff
A fragrant, hearty, and very tasty dish of Georgian cuisine “Chanakhi” is tender meat stewed with vegetables and herbs in pots.
Cook: 1 hour
Servings: 4
Ingredients
- Beef – 700-800 g
- Potatoes – 4-5 pcs.
- Eggplant – 1-3 pcs.
- Sweet pepper – 2-3 pcs.
- Tomatoes – 3-5 pcs.
- Onions – 2-4 pcs.
- Garlic – 3 cloves
- Butter – 50 g
- Vegetable oil – 50-70 ml
- Greens (basil, cilantro, green onions, parsley) – 50-100 g
- Hot pepper – to taste
- Salt to taste
Directions
- If the eggplants come in bitter varieties, cut into large pieces, salt, leave for half an hour aside, then drain the juice that has separated. But it should be noted that for many years markets and supermarkets have been selling eggplants without bitterness. Let them go straight away.
- All vegetables and meat are fried before baking. The sequence is not critical. So, put eggplants in hot vegetable oil and fry for several minutes over high heat until golden brown. Transfer.
- Add vegetable oil gradually and keep the pan cool.
- Fry the coarsely chopped bell peppers. Fry the potatoes, cut them into large pieces.
- Saute the onions chopped in strips until soft.
- Saturate and lightly brown the beef. By the way, this dish is often prepared with lamb.
- Fill the pots in layers, add butter (or fat tail fat) and spices between the layers. Place a slice of butter and beef pulp on the bottom first.
- Add onions, add some butter, add salt.
- Add the eggplant.
- Next – potatoes.
- Then – fresh coarsely chopped tomatoes.
- And cover with oiled bell peppers.
- Top with chopped fresh herbs, garlic, and chopped hot peppers. Replace the lids and place them in the preheated oven for about 1 hour. Simmer canakhi with beef at 180 degrees.
- Sprinkle with fresh herbs when serving.
Enjoy your meal!
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