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Georgian beef cup
6 servings2 hours 30 min
Beef - 1 kg, Tomatoes - 700 gr, Bell pepper - 150 gr, Hot pepper - 15 gr, Garlic - 4 teeth, onions - 400 g, lemon juice - 2 tbl, Ajika - 1 tbl, Vegetable oil - 3 tbl, Khmeli-suneli - 1 tea, Uzho-suneli - 1 tea, Allspice - to taste, Tomato juice - 100 ml, Salt - to taste, Greens - to taste
How to make a Georgian cup of beef? Prepare the necessary ingredients. The flesh of young beef is perfect for this dish. The spiciness of the dish can be adjusted to your taste by adding a little more chili pepper or completely exclude it. 
Rinse the meat, dry and cut into small pieces, if possible, cutting out the veins, fat from the pulp and removing the film. Put the chopped meat in a deep container. Wash the bulb onions, peel and cut into half rings. So that the onion does not pinch the eyes when cutting, wash it and the knife with cold water. 
Put the chopped onions to the meat, pour in the vegetable oil, lemon juice and add the ajika. 
Mix everything thoroughly, mincing meat and onions in your hands, so that the onions let in some juice. Add a pinch of salt and mix thoroughly again. It is better to add smaller salts first, since the ajika is brackish in itself. Leave the meat to marinate for about 20-30 minutes. 
While the meat is marinating, wash, dry and cube the bell peppers, finely chop the garlic or run it through the press. Wash, dry and slice the chili peppers arbitrarily. Remove the skin from the tomatoes. To do this, make a cross-shaped incision on them and fill them with boiling water for a couple of minutes, after which drain the water. Thanks to this, the skin will easily remove from tomatoes. Cut the peeled tomatoes into small cubes. 
Put the meat and onions in a pan with high edges and a thick bottom. Ideally, Chashashuli prepares in Kazan. Place the pan over a medium heat and simmer the meat in its own juice under a closed lid for 30 minutes, stirring occasionally. 
After this time, put tomatoes, chili peppers, bell peppers to the meat and mix everything thoroughly. Cover the pan with a lid and simmer the meat for about 1-1. 5 hours, stirring occasionally. The exact time depends on what part of the beef is used and how young the meat is). If the meat is still hard, and there is no liquid left in the pan, then you can add tomato juice or grated tomatoes. 
Taste the meat for salt and add salt if necessary. Add the spices and garlic to the meat. Mix everything and leave for a couple more minutes. Then add the cilantro and parsley and stir again. Remove the pan from the heat and let the dish brew under a closed lid for a while. Before serving, beef cups can be added to each plate of fine-cut red onions and allspice. Enjoy your meal!