Beef Ostri

Pat the beef dry with paper towels and cut into cubes about 2–3 cm. Grate the tomatoes to separate off the skins; finely chop the onion, and mince the garlic and hot pepper.

Heat vegetable oil in a heavy-bottomed pot. Brown the beef in batches over high heat for about 8 minutes, so the pieces get a good sear without drying out.

Add the onion to the meat and cook over medium heat for 6–7 minutes until softened, without letting it turn dark.

Add the garlic, hot pepper, tomato paste, khmeli-suneli, coriander seeds, black pepper, and salt. Stir and cook for 1–2 minutes to bring out the aroma of the spices.

Pour in the grated tomatoes and water, stir, and bring to a gentle simmer. Cover with a lid and simmer over low heat for 60 minutes, until the beef is tender and the sauce is thick and glossy.

Add the tkemali sauce, stir, and simmer for another 4 minutes so the sour-fruity note blends into the tomato sauce.

Remove the pot from the heat, add finely chopped fresh cilantro, and let the ostri rest covered for 5 minutes.

Serve hot with bread for scooping up the spicy tomato sauce.