Ostri with Seaweed and Kelp (Georgian Umami Bowl)

Place the dried seaweed in a bowl and cover with warm water. Let soak for 10–15 minutes until softened. Drain and cut into thin strips. If using kelp, rinse and cut into bite-sized pieces.

In a large heavy pot or Dutch oven, heat the sunflower oil over medium-high heat. Pat the beef chunks dry and sear them in batches until deeply browned on all sides. Set aside.

In the same pot, add the onions and garlic. Reduce heat to medium and cook until the onions become translucent and golden, about 5–7 minutes, scraping up the browned bits from the bottom.

Return the beef to the pot. Add the soaked and rehydrated seaweed, fresh kelp, bay leaves, crushed peppercorns, ground coriander, and the broth or water. Bring to a boil.

Lower the heat to a gentle simmer, partially cover, and let it cook for 2–2.5 hours, or until the beef is fork-tender. Stir occasionally and skim off any foam that rises.

Once the beef is tender, remove the bay leaves. Taste and adjust seasoning with salt. The broth should be flavorful, slightly briny, and dark.

Ladle into bowls and sprinkle generously with fresh chopped parsley or cilantro. Serve piping hot with a side of fresh bread or alone as a nourishing soup.