Meat and Potatoes (Kazan‑Kebab) – GEORY KAVKAZ

🍖 1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg beef tails (cut into chunks)
• 1.5 kg potatoes, peeled and halved or quartered
• 2–3 tbsp vegetable oil (or rendered fat)
• 2 large onions, quartered or sliced thick
• 4–5 garlic cloves, crushed
• Salt and freshly ground black pepper, to taste
• 1 tsp ground cumin (optional, for aroma)
• Optional garnish: fresh parsley or dill, chopped

🔪 2. PREPARATION & SEAR

1. Rinse beef tail pieces and pat dry.
2. Heat oil in a kazan (cast-iron cauldron) over medium-high heat.
3. Add tail chunks in batches, searing until golden-brown on all sides (~4 minutes per batch). Set aside and keep the fat in the kazаn.

🥔 3. BUILDING THE BASE

1. In leftover fat, sauté onions until softened and translucent (~5 minutes).
2. Stir in garlic and cumin, cooking 1–2 minutes until fragrant.
3. Return seared beef tails; evenly distribute among onions and garlic.

🍲 4. LAYER POTATOES & SIMMER

1. Arrange potato pieces on top of meat in layers.
2. Season entire pot with salt and pepper.
3. Add 200–300 ml water (or broth)—just enough to reach halfway up the potatoes.
4. Bring to a boil, then reduce to a low simmer. Cover tightly and cook for 40–50 minutes, until potatoes are soft and meat is tender.

🍽 5. FINISH & SERVE

1. Remove the lid; taste and adjust seasoning.
2. Peel away a few potatoes to check tenderness and liquid level.
3. Sprinkle with chopped parsley or dill before serving.
4. Serve hot—either directly from the kazan or on a large platter.

✅ COOKING TIPS

• Searing first locks in meaty depth and rich flavor.
• Layering protects potatoes while allowing them to absorb meat juices.
• Minimal liquid keeps flavors concentrated without boiling.
• Kazan is key—heavy cast-iron builds even heat and enhances flavor.