Braised Meat with Vegetables – GEORY KAVKAZ

🥘 1. INGREDIENTS (Serves 6–8)

Meat:

• 1.5–2 kg beef or lamb, cut into large chunks (shoulder, brisket, or leg — ideally bone-in and slightly fatty)

Vegetables:

• 2–3 onions, sliced into thick wedges
• 3 carrots, sliced into large coins
• 2 bell peppers, chopped into chunks
• 3 tomatoes, chopped or grated
• 3–4 garlic cloves, crushed
• 2–3 potatoes, peeled and cut into large pieces
• 1 zucchini (optional), cut thick
• A handful of green beans or peas (optional)
• Fresh herbs: dill, parsley, or coriander

Seasoning:

• 1 tablespoon coarse salt
• 1 teaspoon black pepper
• 1 tablespoon paprika or red chili powder (optional)
• 2–3 bay leaves
• 1 sprig of rosemary or thyme (optional)
• 1.5–2 liters of water or beef stock

Fat:

• 2–3 tablespoons animal fat (lamb fat, beef fat, or butter; sunflower oil if needed)

🔥 2. PREPARATION

1. Heat a large cast-iron pot or kazan over an open flame or strong stove heat.
2. Add the animal fat and wait until it melts and starts to sizzle.
3. Place meat chunks into the hot fat and sear until browned on all sides, creating a deep, roasted crust.
4. Add the onion wedges and sauté for 3–4 minutes.
5. Stir in garlic and carrots. Cook until lightly golden.
6. Add the tomatoes and cook until their juices release and the mixture becomes rich and aromatic.

💧 3. ADDING LIQUID & BRAISING

1. Pour enough hot water or beef stock into the pot to cover the meat completely.
2. Add salt, pepper, paprika, bay leaves, and optional rosemary.
3. Cover the pot with a lid and reduce heat to a gentle simmer.
4. Let it cook slowly for 1.5–2 hours, stirring occasionally.
   • If cooking outdoors, place the pot over coals and maintain steady heat.
   • Keep an eye on liquid level — add hot water if needed.

🥕 4. ADDING VEGETABLES

1. After the meat becomes tender, add the remaining vegetables:
   • Potatoes
   • Bell peppers
   • Zucchini
   • Green beans
2. Simmer uncovered for another 30–45 minutes, allowing the stew to thicken and the flavors to concentrate.
3. Gently stir once or twice — do not mash the vegetables.

🌿 5. FINAL TOUCHES & SERVING

1. When the potatoes are soft and the broth is rich and slightly reduced, turn off the heat.
2. Sprinkle with chopped fresh herbs and let it rest for 10 minutes under a lid.
3. Serve hot in deep bowls with rustic bread or lavash.

Suggested Side Pairings:

• Pickled cucumbers or tomatoes
• Chili paste or fresh sliced chili for extra heat
• Traditional tkemali or adjika sauce

🔥 TIPS:

• Use big, bold cuts — not small cubes. The dish is about honesty and texture.
• Layer the vegetables by hardness: carrots first, then potatoes, then soft veggies like zucchini.
• Cook with patience — don’t rush it. Let fire, time, and fat do the magic.
• If possible, cook outdoors over open coals — the taste and aroma will be unforgettable.