Artala (Georgian dish)

Artala is a strong beef broth, very popular in Georgia. When preparing the broth, it is important to simmer the shanks until the meat easily separates from the bones.

Prepare:

Beef shank – 1 kg

Celery root – 50g

Parsley and cilantro greens

Onion – 1

Bunch of green parsley, celery, and cilantro roots

Garlic – 5-6 cloves

Allspice – 2-3 pieces

Bay leaf – 2 pieces salt

Black ground pepper

Wash the meat and place it in a pot. Pour in 3L of water and bring to a boil. Remove the foam and reduce the heat to allow for a gentle simmer. Do not cover tightly with a lid or cook without a lid. Add the whole peeled onion, celery root, and a bunch of greens to the broth. After an hour, add the bay leaf, allspice, and 1 peeled clove of garlic to the broth. Continue to cook until the meat starts to separate from the bones. In total, the broth cooks for almost 3 hours.

Remove the cooked meat and separate it from the bones. Strain the broth and salt to taste.

Finely chop the greens and crush the garlic with salt.

When serving, place pieces of meat in each bowl, pour the broth over them, and sprinkle with parsley. Top with garlic. You can sprinkle with freshly ground pepper and add red hot pepper.