Georgian Beef Kharcho with Walnuts Recipe

Kharcho is a catch-all time period for spicy Georgian beef stew. Though it comes from the Black Sea area of Mingrelia, it’s so universally engaging that right this moment it’s a staple in lots of former Soviet international locations. Some variations are rice-filled and salty, whereas others, such because the one served at Salobi Biya in Tbilisi, are ultra-thick and are all about floor walnuts and spices. Chef Giorgi Iosawa slathers his kharcho on creamy millet porridge, a comforting counterpart to the punchy, tangy stew.

This recipe is tailored from a dish created by chef Giorgi Iosawa of Salobi Biya in Tbilisi, Georgia.

Introduced in: “The Walnut Whispers of Georgia,

Georgian Beef Kharcho

Tender brisket in a spicy, walnut-sized braise.

yield: 5. serves


4 hours, 20 minutes


  • 2 lb beef brisket, trimmed and lower into 1-in. items

  • kosher salt

  • 3 tbsp. Vegetable oil

  • 1 massive onion, finely chopped (2 cups)

  • 4 garlic cloves, finely chopped

  • 1 bay leaf

  • floor cloves

  • 3 medium tomatoes, peeled, seeded and finely chopped, OR cup canned crushed tomatoes

  • 2 cups (8 oz) walnuts, calmly toasted

  • 1 tsp. Aleppo pepper or crushed crimson pepper flakes

  • 1 tsp. floor coriander seeds, ideally Georgian floor coriander seeds

  • 1 tsp. floor fenugreek, ideally Georgian blue fenugreek floor fenugreek

  • tsp. Dried marigold petals (aka Georgian “saffron”) within the floor, or tsp. floor turmeric


  1. Utilizing paper towels, pat beef dry, then season liberally with salt. Put oil in a big heavy bottomed pot on excessive warmth. When it’s scorching and shimmering, add half the meat and prepare dinner, stirring often, till browned on all sides, about 6 minutes. Utilizing a slotted spoon, switch to a plate, then repeat with remaining beef and put aside.

  2. Flip warmth to medium-high, then, in similar pot, add onions and prepare dinner, stirring often, till browned, about 8 minutes. Add garlic and proceed to prepare dinner till softened, about 2 extra minutes. Improve warmth to excessive and add reserved beef, bay leaf and cloves. Add scorching water to cowl the meat by an inch, then convey to a full boil. Cut back warmth to medium low, cowl, and prepare dinner, stirring often, till meat is flaky when nudged with a fork, 3–31/2 hours.

  3. In the meantime, within the bowl of a meals processor, add walnuts, Aleppo pepper, coriander, fenugreek, marigold and cup scorching water and mix till clean.

  4. As soon as the meat is tender, add the tomatoes and prepare dinner, stirring often, till barely thickened, about quarter-hour. Stir in nut combination and prepare dinner till cooking liquid thickens barely and turns golden brown, about 10 minutes extra. Add salt as per style and serve.

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