Ostri — Print Recipe — The Culinary Codex

A fiery slow-braised beef stew in a deeply spiced tomato sauce with garlic, cilantro, and hot peppers, served bubbling in a clay pot.

Ingredients

1 Brown the beef cubes in hot oil in a heavy pot, working in batches to get deep golden color on all sides without crowding.
2 Add diced onions and cook for ten minutes until softened and golden, scraping up all the flavorful browned bits from the pot.
3 Stir in tomato paste and grated tomatoes, add hot peppers, cover with water, and bring to a boil over high heat.
4 Reduce heat to low, cover, and simmer for ninety minutes until the beef is completely fork-tender and falling apart.
5 Stir in garlic, cilantro, fenugreek, coriander, and marigold, then cook uncovered for ten more minutes to concentrate flavors.
6 Serve bubbling hot in clay pots or deep bowls with crusty bread to soak up the intensely spiced and fragrant sauce.

Did You Know?

Ostri is known as the dish that warms you twice — once from the heat of the pot and again from the burn of the peppers.