Beef Chakapuli with Mint

1. 1 Stewing beefpack 600 g ≈ $11.36 190 g
2. 2 Tkemali plum sauce 35 g
3. 3 Dry white winepack 750 ml ≈ $9.00 50 ml
4. 4 Green onionspack 50 g ≈ $1.30 35 g
5. 5 Cilantropack 50 g ≈ $1.20 20 g
6. 6 Fresh mintpack 30 g ≈ $2.20 8 g
7. 7 Garlic≈ $10.00 per kg 6 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut beef into 3–4 cm chunks; finely chop garlic⁷ and herbs.

2. Place beef in a Dutch oven, add white wine and 80 ml water, and bring to a gentle simmer.

3. Braise covered for 60 minutes until the meat begins to soften.

4. Stir in tkemali, garlic⁷, green⁴ onion, cilantro⁵, mint, salt, and pepper.

5. Simmer another 25–30 minutes until the beef is fork-tender and a lightly thickened green⁴ sauce forms.