A delicious Georgian dish of beef offal for a family lunch. Delicious, relatively cheap, and very easy to prepare. So, I'm showing you how to cook beef kuchmachi.
Such simple products combined with aromatic spices - and you have a great Georgian dish on your table. Kuchmachi is perfect for a small family dinner. Those who love offal will be pleasantly surprised to discover a new flavor for such simple ingredients. I want to tell you how to make beef kuchmachi. The recipe for making beef kuchmachi is quite simple, but the dish will turn out to be so tasty, as if you were conjuring over it at the stove for a very long time. When serving, sprinkle our dish with pomegranate seeds and bon appetit!
Purpose: For lunch
Main ingredient: Meat / Beef / Offal / Liver / Kidneys / Heart / Beef heart
Dish: Hot dishes
Cuisine geography: Georgian / Caucasian
- Beef Liver - 400 Grams
- Beef heart - 400 Grams
- Beef Light - 400 Grams
- Onions - 3-4 Pieces
- Pomegranate - 1 Piece
- Garlic - 4-5 Cloves
- Dry red wine - 150-200 Milliliters
- Red hot pepper - 1 Piece
- Dried Basil - 1 Teaspoon
- Dried Barberry - 1 Teaspoon
- Hops-suneli - 1 teaspoon
- Coriander Seeds - 1 Teaspoon
- Ground black pepper - 1/3 Teaspoons
- Salt - 1.5 Teaspoons (to taste)
- Vegetable oil - 75 Milliliters
Number of Servings: 5-6
How to cook "Beef Kuchmachi"
First of all, we set the heart to boil. It will take about 1.5-2 hours. Cut the lungs into small pieces and fry in vegetable oil over medium heat for 15 minutes. Add the chopped boiled heart and fry with light for 10 minutes. Peel the liver from the films and cut into pieces. Add to the rest of the offal and continue to fry for another 10 minutes. We mix all the spices and garlic. Add a pinch of salt and a little wine and rub it all thoroughly. Peel and fry the onion in a separate frying pan. As soon as the liver starts to turn white, fill our fried pieces with wine and evaporate it for 10 minutes.