Braised Meat with Smoked Sausage – GEORY KAVKAZ

🍲 1. INGREDIENTS (Serves 6–8 people)

Meat and Sausage:

• 1.2–1.5 kg (2.5–3 lbs) beef or pork (shoulder, brisket, or belly cuts with some fat)
• 300–400 g smoked sausage, sliced thick (e.g., kabanos, kielbasa, or any dry-cured smoked variety)

Vegetables:

• 2 large onions, cut into thick wedges
• 2 large carrots, sliced into thick coins
• 3–4 garlic cloves, crushed
• 1–2 bell peppers, chopped into large pieces (optional)
• 2–3 ripe tomatoes, sliced (or use 200 ml tomato purée or juice)

Seasoning:

• 1 tablespoon coarse salt
• ½ teaspoon black pepper
• 1 tablespoon sweet paprika (optional, for color and depth)
• 2–3 bay leaves
• 1 rosemary sprig (optional)
• 1–1.5 liters of water or meat broth
• 2 tablespoons animal fat or vegetable oil

🔥 2. PREPARATION & SAUTÉING

1. Cut the meat into large, hearty chunks (5–7 cm or 2–3 inches).
2. Heat a cast iron pot or kazan over medium-high heat. Add the fat or oil.
3. Sear the meat on all sides until golden brown and slightly crispy at the edges.
   • Don’t overcrowd the pot; brown in batches if needed.
4. Add the onions and carrots. Stir and sauté for 5 minutes until lightly caramelized.
5. Add garlic, bell peppers (if using), and tomatoes. Cook for a few more minutes until juices start releasing and the mixture smells rich.

🌭 3. ADDING THE SMOKED SAUSAGE & LIQUID

1. Slice the smoked sausage on a diagonal into thick rounds.
2. Add the sausage to the pot and stir gently to combine.
   • The smoky aroma will begin to infuse the stew right away.
3. Pour in enough water or broth to cover everything completely.
4. Add salt, pepper, paprika, bay leaves, and rosemary if using.
5. Bring the mixture to a gentle boil, then reduce to a low simmer.
6. Cover the pot with a tight-fitting lid.

⏳ 4. SLOW COOKING

• Simmer the dish for 2.5 to 3 hours over low heat.

• If cooking outdoors like Georgy Kavkaz, place the pot over hot coals or an open wood fire.

• Stir gently every 30 minutes and monitor the liquid level.

• If the water reduces too much, top off with hot water—never let the bottom dry out.

The goal is slow braising: the meat becomes tender, the sausage melts into the sauce, and the smoky flavors deepen with each passing minute.

🍽️ 5. FINISHING & SERVING

1. When the meat is fork-tender and the liquid has reduced into a thick, flavorful stew, remove from heat.

2. Let it rest for 10–15 minutes with the lid slightly ajar.

3. Taste and adjust salt or pepper, if needed.

4. Serve hot with:

   • Toasted rustic bread or flatbread

   • Mashed potatoes, rice, or polenta

   • Fresh herbs like parsley or green onion

   • Pickled vegetables or a fresh salad

   • And for the true Kavkaz spirit: a glass of red wine or strong tea

🔥 GEORGY KAVKAZ-STYLE TIPS

• Big cuts, big flavor: Don’t dice meat too small — hearty chunks hold up better to long cooking.

• Let the fire do the work: If you can cook outdoors over firewood or coals, do it. The natural smoke adds unbeatable depth.

• Minimal spices, maximum soul: Rely on the quality of your ingredients and time. Simplicity is the foundation.

• Smoked sausage matters: Use a sausage with real wood smoke flavor — it transforms the entire dish.