Meat a la "Chakapuli" (multicooker-pressure cooker Steba DD1)

Category: Meat dishes
Kitchen: georgian
Meat a la Chakapuli (multicooker-pressure cooker Steba DD1)

Ingredients

beef 900-1000g
cilantro 1 bundle
green onions 1 bundle
tarragon (tarragon) 1 bundle
dill 1 bundle
bulb 2 pcs.
hot pepper 1 PC.
garlic 1 PC.
dry white wine 150gr.
tkemali 200g
salt, sugar, pepper taste
fat tail 50g.

Cooking method

  • Chakapuli is an exceptionally tasty and aromatic dish of Georgian cuisine. It is made from young lamb and lots of greens (especially tarragon, and young cherry plum). But, since I didn't have a young lamb, but I had a desire, I did it with beef and fat tail fat. Alycha was replaced by a green "Tkemali". And tarragon (tarragon) grows on my balcony. First, we cut the fat tail fat into cubes and melt it on the "Roast" for 7 minutes (put after the signal), remove the greaves from the bowl (they can be used in another dish), add the chopped onion, fry for 3-4 minutes, add the coarsely chopped beef, fry until the end of the program (another 6-7 minutes). Add half of the chopped greens, all the wine and green Tkemali. Then there are 2 cooking options: 1. Under High pressure (0.7) the "Meat" program for 20 minutes;
  • 2. Program "languor" 88 * From 1h15 minutes.
  • In the first option, after unlocking, add the second half of the herbs and crushed garlic, mix and leave for 15 minutes. In the second option, after 1 hour, add the second half of the herbs with garlic and mix. Serve with bread, or, like me, with focaccia (prepared according to this recipe.
  • Meat a la Chakapuli (multicooker-pressure cooker Steba DD1)Meat a la Chakapuli (multicooker-pressure cooker Steba DD1)Meat a la Chakapuli (multicooker-pressure cooker Steba DD1)

Cooking program:

Roasting, Meat or Simmering.

Note

I like the second option better, the aroma and taste are awesome. But for speed, the first option is also suitable.

Larssevsk
Linadoc, a wonderful recipe. I love tkemali and Georgian cuisine. I'll try soon
julia_bb
I liked the recipe, it looks very tasty! And what a cool name))
Linadoc
Yulia, especially tasty is a lot of tarragon (tarragon). And the name is purely Georgian - lamb in foam (translation). I personally like what I downloaded - and got something oh-oh-very aromatic, without straining.
barbariscka
The question, perhaps not on the topic, but I was very interested in how you managed to grow tarragon on the balcony, especially since you need a lot of it in chakapuli ... I don't have such a harvest on the balcony, at best, a little pinch ...
I love Chakapuli tenderly and at least once a season, but I cook ...
Linadoc
Vasilisa, I have a glazed and insulated balcony filled with almost only flowers and boxes with greenery. Each box has its own herb - tarragon, mint, lemon balm, lovage, stevia, sage (he has a small box), thyme (he also has a small one). And in my country house, for 10 years now, a large bush of tarragon has been growing. I like to add it to compotes and jam with pear.
irysikf
What an interesting recipe, I will have to try, but there is no fatty fat and I have never seen it on sale with something to replace it: girl-q:

Does the grass on the balcony grow all year round?
GTI Tatiana
Linochka, I would eat this sauce without meat, right with bread to a clean plate
Linadoc
Quote: irysikf
than to replace it with: girl-q:

Does the grass on the balcony grow all year round?
Ira, fat tail fat itself is needed for the flavor of lamb. If you make it from lamb, then you can cut off the fat from it and fry it in it, and if it is made from other meat - in any fat, you can even use butter.
And the grasses - yes, they grow all year round, but they wither on their own by winter (they don't have enough light, but this is the norm), and in early spring they crawl out again on their own.I don't do anything, just cut them into food periodically.

Tatyana, so this sauce is eaten with bread, well, they eat meat.
irysikf
Yeah, so if I don't have lamb, I will do it on lard
Elenka
.Linadoc, thanks for the recipe!
How I love chakapuli! : How tasty and aromatic it is!
It is necessary to cook, we ate this dish for a long time.
Rada-dms
Thank you for reminding me !!! I'll whiten more than once, the tarragon in the country is also already good! but a huge sage bush has died out this year, as well as a couple of hyssop bushes.
My husband bought a special. we will try to grow a lamp that compensates for the lack of light this winter. greens.
Linadoc
Elenka, Rada-dms, I'm glad that the recipe came in handy!
The aroma and taste are magical. Next time I decided to roll the meat lightly in starch so that the sauce would be thick at the exit.
And I really love herbs-greens and add everywhere, so it started with the boxes on the balcony.
Admin
Quote from the recipe: Then there are 2 cooking options: 1. Under High pressure (0.7) the "Meat" program for 20 minutes;
2. Program "languor" 88 * From 1h15 minutes.


And in fact, how much time (total time from and to) does it take for 1 and 2 options? Considering the time taken to set and release pressure
Linadoc
Quote: Admin

Quote from the recipe: Then there are 2 cooking options: 1. Under High pressure (0.7) the "Meat" program for 20 minutes;
2. Program "languor" 88 * From 1h15 minutes.


And in fact, how much time (total time from and to) does it take for 1 and 2 options? Considering the time taken to set and release pressure
Tanya, I actually didn’t measure the time for the set T. Approximately 7-10 minutes for this weight for the Inducing and 12-15 minutes for high pressure. It lowers from 0.7 meat for 15 minutes to unlocking, and when languishing, you can always immediately open it.
Admin

Got it, THANKS for your answer!

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