Beef Shulyum in a Cauldron over an Open Fire – an Excellent Recipe

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In many regions, shulyum is considered one of the main dishes for a large gathering outdoors. Beef shulyum in a cauldron over an open fire is a rich broth, tender meat, and a deep flavor. During slow cooking, all ingredients have time to fully release their aroma. Here's a proven recipe!

Preparation time: 2 hours 45 minutes.
Servings: 6.

Ingredients

• 1 kg beef;
• 600 g small potatoes;
• 2 carrots;
• 2 onions;
• 1 bell pepper;
• 2 tomatoes;
• 150 g celery root;
• 1 hot pepper;
• 4 cloves garlic;
• 1 bunch cilantro;
• 2.8 liters water;
• 2 bay leaves;
• 1 teaspoon ground paprika;
• 1/2 teaspoon ground coriander;
• 1/2 teaspoon ground black pepper;
• 1.5 teaspoons salt;
• vegetable oil for frying.

Step-by-Step Recipe

1. Cut the beef into large pieces. Peel the carrots, onions, potatoes, and celery root. Leave small potatoes whole, and cut the other vegetables into large pieces.
2. Press the garlic, finely chop the hot pepper, and chop the cilantro.
3. Heat a cauldron with vegetable oil and fry the beef for 15-17 minutes until nicely browned.
4. Add the onions, carrots, and celery, and after 5 minutes, add the bell pepper and hot pepper to the cauldron.
5. Add the tomatoes, garlic, paprika, coriander, and ground black pepper. Cook for another 4-5 minutes, stirring occasionally.
6. Pour in the water, add the bay leaves, and simmer the shulyum for about 2 hours, covered, over low heat.
7. Then add the potatoes to the cauldron and cook for another 30-35 minutes, until they are soft.
8. Salt the shulyum, remove the cauldron from the heat, and let the dish steep, covered, for another 15 minutes. Before serving, sprinkle with chopped cilantro.