53 recipes
Here are my recipes with beef and veal — brisket, ribs, tenderloin and shoulder, in soups, stews and ground meat dishes. A good place to start is kharcho soup with tkemali and walnuts, or Georgian ojakhuri, potatoes fried with pork neck and veal.
Beef needs time: I braise chuck with whole onions and carrots for about two hours, until it is soft enough to eat without a knife, and chashushuli stews with ripe tomatoes and cilantro for an hour and a half. When I’m in a hurry, crispy ginger beef takes 30 minutes, and so do Balkan cevapcici made from beef and lamb.
Ukrainian borscht on pork and beef, rassolnik with pearl barley and pickles, meat solyanka and Megrelian kharcho with veal ribs.
Beef tongue in aspic and kholodets from pork trotters and beef — when I was little, my grandmother and mother made them for family celebrations.