Ostri
Ostri means "spicy" in Georgian, and the stew earns the name — it stands out as one of the few dishes in Georgian cuisine built around real heat rather than the herb-forward flavors that dominate most of the country's cooking. It's an everyday dinner rather than a feast dish, the kind of thing a Georgian household makes on a weeknight with whatever cut of beef is on hand, usually one with bone and cartilage that breaks down into a rich, sticky sauce over a long simmer. Unlike the walnut-thickened sauces found elsewhere in Georgian cooking, ostri leans on tomatoes, onions, and fresh chilies cooked down until they form a thick, deep red gravy clinging to the meat. Bread, rather than rice, is the traditional accompaniment, torn into pieces and used to mop up every bit of sauce left in the pot. The dish is often compared to Hungarian goulash or Mexican chili for its heat and tomato depth, though its combination of coriander and fresh green chili gives it a flavor that is unmistakably Georgian.
Fiery heat from fresh chilies
Distinctly spicier than most Georgian stews
A rich tomato base
Beef simmers slowly in a thick tomato and onion sauce
Bone-in beef for depth
Cuts with bone and connective tissue give the sauce body
Served with crusty bread
Bread scoops up the sauce, no rice or pasta needed
Ingredients 4 servings
- 900g bone-in beef shank or short rib, cut into chunks
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 3 ripe tomatoes, grated, or 400g canned crushed tomatoes
- 2 fresh hot green or red chilies, finely chopped
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 1 tsp ground coriander
- Salt and black pepper, to taste
How to make it
- 1Heat the oil in a heavy pot and brown the beef chunks in batches over high heat until deeply colored on all sides.
- 2Remove the beef and set aside, then add the onions to the same pot and cook until soft and golden.
- 3Stir in the garlic and chilies and cook for another minute until fragrant.
- 4Return the beef to the pot, add the tomato paste, and stir to coat every piece.
- 5Add the grated tomatoes and enough water to just cover the meat, then bring to a gentle simmer.
- 6Cover and cook low for about two hours, until the beef is fall-apart tender and the sauce has thickened.
- 7Season with coriander, salt, and pepper, then serve hot with crusty bread for scooping up the sauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
