Beef Chakapuli with Mint
A tender braised beef dish with tkemali plum paste, white wine, green onions, cilantro, and fresh mint. Bright, herbaceous, and deeply flavorful without a heavy sauce.
- Time
- 1 h 40 min
- Serving
- 440 kcal
- Ingredients
- ≈ $6.27
- Protein
- 38 g
Ingredients
- 1 Stewing beefpack 600 g ≈ $11.47 190 g
- 2 Tkemali plum sauce 35 g
- 3 Dry white winepack 750 ml ≈ $9.00 50 ml
- 4 Green onionspack 50 g ≈ $1.30 35 g
- 5 Cilantropack 50 g ≈ $1.20 20 g
- 6 Fresh mintpack 30 g ≈ $2.20 8 g
- 7 Garlic≈ $10.00 per kg 6 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut beef into 3–4 cm chunks; finely chop garlic7, cilantro5, mint, and green4 onions.
Place beef in a deep skillet, pour in the white wine and 80 ml water, and bring to a gentle simmer.
Braise covered on low heat for 60 minutes, adding 2–3 tablespoons of water as needed until the meat begins to soften.
Stir in tkemali, garlic7, green4 onions, cilantro5, mint, salt, and pepper.
Braise another 25–30 minutes until the beef is fork-tender and the sauce slightly thickens.
Tips
- Why it works
- Add the wine right away so the meat doesn't scorch and absorbs the acid to turn tender. If you boil it without a lid, the wine evaporates and the dish turns dry.
- Substitutions
- Instead of tkemali, use 30 g lemon juice plus 5 g sugar. Replace the mint with 10 g lemon balm, the aroma will be softer.
- Common mistakes
- The meat stays tough if you stew it for less than 90 minutes. Check it: a fork should go in easily and the sauce should thicken slightly.
- Storing and reheating
- Keep for 3 days in the fridge. Reheat over medium heat for 5 minutes with 20 ml water so the sauce doesn't thicken.
- Serve with
- Serve with 100 g buckwheat or 150 g mashed potatoes. Add sliced cucumber rounds on the side.
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