Tatariakhli
Georgian cuisine
120 Minutes
376 Calories
It's time to prepare a delicious dish - Tatariakhli
To prepare Tatariakhli you will need:
2 kg. Beef
Atria of rice
spices
2 pieces of carrot
2 onions
1 kg. Beef seal meat
1 tbsp. Mazzetti's Apple Cider Vinegar
1. Ch.K. Bornier's Dijon mustard.
20 pieces of spices
4 bay leaves
½ tsp. Coriander seeds
2 heads of garlic
1 tbsp. corn starch
1 kona coriander
Zucchi sunflower oil
½ cup green onion
preparing rules:
To prepare Tatariakhli, boil bones, put carrots and onions in water, boil, foam, wash and change the water.
Cut the ring into thin slices. Add pepper mix and salt. Drizzle with Mazzetti apple cider vinegar and a teaspoon of Bornier Dijon mustard. Mix, cover with cellophane and store in the refrigerator for marinating.
Add 15-20 pieces of bahari, the same fragrant pepper, to the dehydrated bones. 4 bay leaves. Half a teaspoon of coriander seeds. After boiling, add salt and reduce the heat to minimum. After about 40 minutes of cooking, remove the bay leaf and add crushed garlic to the pot. Let's cook for another hour.
Soak rice in water for 25 minutes.
Place one stalk of coriander without stems, one head of garlic in a chopper, pour Zucchi sunflower oil and blend.
Transfer the broth to a separate pot. To thicken, add 1 tbsp. cornstarch for thickening. Put the atria inside, let it boil and add the pieces of marinated meat. Take it out on a plate and pour coriander and garlic emulsion and add finely chopped green onion.
The dish is ready, you can enjoy it!
To prepare Tatariakhli you will need:
2 kg. Beef
Atria of rice
spices
2 pieces of carrot
2 onions
1 kg. Beef seal meat
1 tbsp. Mazzetti's Apple Cider Vinegar
1. Ch.K. Bornier's Dijon mustard.
20 pieces of spices
4 bay leaves
½ tsp. Coriander seeds
2 heads of garlic
1 tbsp. corn starch
1 kona coriander
Zucchi sunflower oil
½ cup green onion
preparing rules:
To prepare Tatariakhli, boil bones, put carrots and onions in water, boil, foam, wash and change the water.
Cut the ring into thin slices. Add pepper mix and salt. Drizzle with Mazzetti apple cider vinegar and a teaspoon of Bornier Dijon mustard. Mix, cover with cellophane and store in the refrigerator for marinating.
Add 15-20 pieces of bahari, the same fragrant pepper, to the dehydrated bones. 4 bay leaves. Half a teaspoon of coriander seeds. After boiling, add salt and reduce the heat to minimum. After about 40 minutes of cooking, remove the bay leaf and add crushed garlic to the pot. Let's cook for another hour.
Soak rice in water for 25 minutes.
Place one stalk of coriander without stems, one head of garlic in a chopper, pour Zucchi sunflower oil and blend.
Transfer the broth to a separate pot. To thicken, add 1 tbsp. cornstarch for thickening. Put the atria inside, let it boil and add the pieces of marinated meat. Take it out on a plate and pour coriander and garlic emulsion and add finely chopped green onion.
The dish is ready, you can enjoy it!