Amazing Meat in Tomato Sauce – Georgy Kavkaz

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef or lamb, cut into large chunks (shoulder or leg cuts)
• 3–4 tablespoons animal fat (lamb/beef tallow) or neutral oil
• 1 large onion, finely chopped
• 4–5 garlic cloves, crushed or thinly sliced
• 500–600 g tomatoes, chopped (or 1 can crushed tomatoes ~400 g)
• 1 tablespoon tomato paste (optional, for richer flavor)
• 1 teaspoon coarse salt, ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika or chili flakes (optional for warmth)
• 200–300 ml water or broth (to adjust sauce consistency)
• Optional garnish: fresh parsley, cilantro, or basil

2. SEAR THE MEAT

1. Heat the fat or oil in a deep pot (or cast iron) over medium-high heat.
2. Add meat in batches, searing each piece on all sides for 3–4 minutes until deeply browned.
3. Transfer seared meat to a plate—this crust is the backbone of flavor.

3. COOK THE AROMATICS

1. In the same pot, add a splash more oil if needed.
2. Sauté the onion over medium heat for 5–7 minutes, stirring occasionally, until it becomes translucent and soft.
3. Add garlic and continue cooking for 1–2 minutes until fragrant.
4. If using paprika or chili flakes, sprinkle them in now to bloom their flavor in the oil.

4. BUILD & SIMMER THE SAUCE

1. Return the seared meat to the pot, stirring together with the aromatics.
2. Add chopped tomatoes or crushed tomatoes and stir to combine.
3. Mix in tomato paste if using, then season with salt and pepper.
4. Pour in water or broth—just enough so the meat is partially submerged.
5. Bring to a simmer, then reduce heat to low and cover the pot.
6. Let it simmer gently for 1.5–2 hours, stirring every 30 minutes and adding extra liquid if it looks too dry.
7. The meat should become fork-tender and the sauce thick and rich.

5. REST & SERVE

1. Turn off heat and let the dish rest for 10 minutes, covered—this deepens flavors and calms the sauce.
2. Taste and adjust salt or pepper if needed.
3. Stir gently and garnish with chopped herbs.
4. Serve hot—with:
   • Rustic bread or flatbread to soak up the sauce
   • Steamed rice, mashed potatoes, or polenta
   • A crisp salad or pickles for contrast

✅ KAVKAZ-STYLE NOTES

• Searing the meat builds deep, savory flavor—the foundation of the sauce.
• Simple aromatics (onion, garlic, paprika) carry the dish; no fuss, maximum soul.
• Low-and-slow simmering melds flavors; the sauce becomes soft yet flavorful.
• Resting is crucial—it’s where the dish breathes and transforms.
• This is one-pot warmth, perfect for family, friends, and late-night bowls.