Usuba
Beef Azu with Potatoes and Cucumbers
A traditional braised dish with tender meat, crispy potatoes, and a savory pickle flavor. Beef is cooked in its own sauce with vegetables and tomatoes, while potatoes are fried separately until golden and added at the end. The dish turns out hearty and aromatic.
- Total
- 100 min
- Standard serving
- 632 g
Ingredients
Total 13
Instructions
- 1
Step 1
Cut the beef into small pieces or strips.
- 2
Step 2
Heat the vegetable oil and half of the butter in a deep skillet or Dutch oven. Fry the meat over high heat until the liquid evaporates.
- 3
Step 3
Cut the onion into quarter rings and the carrots into thin strips. Add them to the meat as soon as a crust forms on it. Season with pepper, stir, reduce the heat to medium, and fry until the onion becomes fragrant and translucent.
- 4
Step 4
Cut the pickles into thin strips, add to the meat and mix well.
- 5
Step 5
Remove the skin from the tomatoes, chop finely, add to the meat and mix. Fry together for about a minute.
- 6
Step 6
Add boiling water so that it almost covers the meat. Bring to a boil. Cover with a lid, leaving a gap for liquid to evaporate. Simmer for about an hour until most of the moisture has evaporated.
- 7
Step 7
While the meat is stewing, peel and cut the potatoes into cubes. Heat a skillet, pour in vegetable oil and the remaining half of the butter. Add the potatoes and fry until golden brown. Do not salt.
- 8
Step 8
10-15 minutes before the meat is ready, finely chop the garlic and add it to the meat, stir.
- 9
Step 9
When the moisture from the meat evaporates (you will see the bottom when stirring), taste the dish and add salt and pepper if needed.
- 10
Step 10
Add potatoes and a bay leaf to the meat, stir carefully. Cover with a lid, reduce the heat to minimum and let it sit for 10 minutes.
- 11
Step 11
Serve azu garnished with fresh herbs.
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