GEORGIAN CUISINE
The feast of flavors - Tender beef with fried quince
24 October, 2015
It is no surprise that fruits go well with different kinds of meat. Strange as it may sound, quince, apple, dried plum or raisins have been actively used in Georgian cuisine. Duck meat, lamb and even goat flesh have been cooked with quince, since this fruit that grows in Georgia has a very specific flavor. Here we present to you a rather modern version of a traditional Georgian dish. We use beef instead of lamb to make the dish lighter,
yet it is up to your taste which one you prefer.

Ingredients:


1kg of beef or lamb
Four quinces
2 onions
White wine
Oil
Cinnamon to taste
Salt, pepper to taste

Preparation:

Cut meat into cubes and fry over high heat in oil on both sides for few minutes until well browned. Add sliced onion rings and gently chopped garlic to the pan and mix well. Remove the mixture from the pan when onions become translucent. Peel the quinces, cut it into wedges or thick slices and fry them in the same pan for five minutes. Add one table spoon of honey and a little bit of white wine in the pan and mix up. Place meat and quinces in a clay pot, add salt, pepper and a little bit of cinnamon to your taste. If you don’t have a pot you can place them in an aluminum foil instead. Cover with lid and let the mixture cook in the oven at 160-170 degrees for one hour. When the meat is soft and tender the meal is ready.

Photo courtesy of Marani

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