Veal and Sour Plum Stew (Georgian Khashlama)

Georgian khashlama is a straightforward and traditional meat dish originating from the Caucasus region. Although time-consuming, the dish is made by simply boiling large chunks of meat, usually beef, veal, or lamb, in hot water. The traditional version of this famous dish does not include other ingredients, except a few spices, making the boiled pieces of meat the star of the dish. Because of this, khashlama contains only the finest meat cuts available. The origins of the dish believe to be in the Georgian Kakheti region, where it is regarded as a regional signature dish. However, it is also widely popular in the neighboring Armenia, causing disputes over the true origin of the dish.Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavours of the Kakheti region.

2 lb boneless veal shoulder, trimmed and cut into 2" pieces
kosher salt
black pepper, freshly ground
¼ cup extra-virgin olive oil
4 cloves garlic, finely chopped
1 large yellow onion, thinly sliced
1 small red Holland chile, stemmed, seeded, and finely chopped
¼ cup tomato paste
1 tsp. ground allspice
½ tsp. hot paprika
12 Chinese jarred pickled plums, rinsed and drained
3 cups chicken stock
1/3 cup fresh cilantro, finely chopped
¼ cup fresh mint, finely chopped
¼ cup scallions, finely chopped
2 Tbsp. fresh tarragon, finely chopped

To Serve:
Country bread

Season veal with salt and pepper; set aside.

Heat oil in an 8 qt saucepan over medium-high heat. Add veal; cook, turning as needed, until browned, about 10 minutes. Add garlic, onions, and chiles; cook, stirring occasionally, until golden, 8-10 minutes. Add tomato paste, allspice, and paprika; cook, stirring, until slightly caramelized, about 2 minutes. Add plums and stock; bring to a boil.

Reduce heat to medium; cook, covered, stirring occasionally, until veal is tender, 1-1½ hours. Stir in cilantro, mint, scallions, tarragon, salt, and pepper; serve with bread on the side.

Makes 6-8 servings.