Harcho in georgian

The brisket (bone is previously removed) is chopped together with cartilage in pieces of 25-30 g, poured with cold water and boiled, periodically removing the foam. Then the rice, browned onions soaked in water are placed, the dish is brought to readiness, seasoned with tkemali sauce, chopped cilantro greens, crushed garlic, suneli hops, pepper, bay leaf, salt and boiled for another 3- 5 minutes.