- beef short ribs (bone-in) 2.5 lbs (1 kg)
- vegetable oil 1-2 tbsp
- water 4 c (1 l)
- butter (divided) 3 tbsp (45 g)
- diced yellow onion 2 small
- chopped walnuts 2.5 c (250 g)
- garlic 4 cloves
- dried marigold 1 tbsp
- ground coriander ½ tbsp
- ground cayenne ½ – 1 tsp
- (or other spicy chile powder)
- salt to taste
- Generously season the beef short ribs with salt.
- Heat the vegetable oil in a large pot over medium-high heat. Working in batches, sear the meat until browned on all sides.
- Return all beef short ribs to the pot, add water to cover (approximately 4 cups or 1 liter) and bring the mixture to a boil. Skim any foam off the top of the broth and discard. Reduce heat to low, cover and cook for 1.5-2 hours or until the meat is very tender.
- Add the walnuts, garlic, marigold, coriander and cayenne to a food processor. Pulse until the walnuts are finely ground and almost paste-like in consistency. Set aside.
- When the beef short ribs are tender, remove from the pot and set aside. Pour the cooking liquid into a heatsafe bowl and reserve for the last step.
- Melt 2 tablespoons (30 g) of butter in the pot over medium-low heat. Add the diced onion and cook for 10 minutes or until lightly golden.
- Add the remaining tablespoon (15 g) of butter and the walnut mixture. Cook 3 minutes, stirring continuously.
- Return the beef short ribs to the pot and add enough of the cooking liquid to form a thick gravy (approximately 1.5 cups or 350 ml). Season with salt to taste (approximately 1-2 teaspoons).
- Cuisine: georgian
Keywords: yakhni, iakhni, georgian, georgian stew, georgian food, walnut stew