🥘
dinner
Ostri
Georgian spicy braised beef with tomatoes, herbs and a fiery kick from dried chillies.
⏱ 110 min🔥 420 kcalMedium
★4.7(341)
3 recipes using beef — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 3 georgian beef recipes are ready in about 89 minutes on average, with 410–460 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Georgian cuisine — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus — brings its own distinctive techniques and seasonings to every ingredient it touches. When Georgian cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are boiling, braising and simmering.
A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with garlic, fresh coriander, ground cumin and ice-cold water. The dishes here span georgian classics ready in as little as 72 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Khinkali (Georgian Soup Dumplings) is the highest-rated dish in this collection at 4.9★ from 1,080 ratings.
Georgian spicy braised beef with tomatoes, herbs and a fiery kick from dried chillies.
Hand-pleated Georgian dumplings filled with spiced meat broth — eaten by holding the topknot, biting carefully and slurping the soup inside.
Twisted Georgian dumplings holding spiced meat and hot broth — pinch the topknot, sip the soup, eat the rest.
Tender cuts (sirloin, ribeye) suit quick cooking; tougher, collagen-rich cuts (chuck, brisket, shin) are built for stews and braises. Look for bright-red colour and fine marbling.
Season generously and let steaks come to room temperature before searing. Rest cooked beef 5–10 minutes so the juices redistribute; slice against the grain to keep it tender.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.
An excellent source of complete protein, iron, zinc and vitamin B12; leaner cuts keep saturated fat in check.
Most of these 3 Georgian beef recipes are ready in around 89 minutes from start to finish. The quickest, Khinkali, takes about 72 minutes, while the slower-cooked dishes run up to 110 minutes.
Across this collection they range from about 410 to 460 kcal per serving, averaging 430 kcal — Khinkali (Georgian Soup Dumplings) is the lightest option at 410 kcal.
Khinkali is a great place to start — it's rated hard and comes together in about 72 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, beef is most often paired with garlic, fresh coriander, ground cumin and ice-cold water. Georgian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.