Main Course
Ostri (Georgian Beef Stew) with Jackfruit and Breadfruit
Original name: Ostri with Jackfruit and Breadfruit
About this dish
Ostri is a hearty Georgian beef stew typically simmered with tomatoes and spices. In this version, we add jackfruit and breadfruit for a unique twist that brings natural sweetness and hearty texture, making it a comforting and satisfying meal.
Ingredients
UK and US measurements are both included for every recipe.
beef chuck
protein750 g
Imperial measurement: 1.65 lb
jackfruit
fruit300 g
Imperial measurement: 10.5 oz
breadfruit
fruit300 g
Imperial measurement: 10.5 oz
olive oil
fat2 tablespoons
onion
vegetable1 large
garlic
vegetable4 cloves
canned tomatoes, crushed
fruit800 g
Imperial measurement: 28 oz
bay leaves
herb2 leaves
ground coriander
spice1 teaspoon
smoked paprika
spice1 teaspoon
ground fenugreek
spice1/2 teaspoon
salt and pepper
seasoningto taste
water or beef broth
liquid750 ml
Imperial measurement: 3 cups
fresh parsley
herb2 tablespoons
Method
Brown the beef
5 minutesHeat olive oil in a Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove to a plate.
Sauté onion and garlic
6 minutesIn the same pot, add onion and cook until golden, about 5 minutes. Add garlic and cook for another minute until fragrant.
Toast the spices
30 secondsAdd ground coriander, paprika, and fenugreek to the pot. Stir well for 30 seconds to toast.
Simmer the stew base
1h 30m minutesReturn beef to the pot. Add crushed tomatoes, bay leaves, and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Add jackfruit and breadfruit
40 minutesAfter 1.5 hours, add jackfruit and breadfruit pieces to the stew. Stir well and continue simmering uncovered for an additional 30-40 minutes, until the beef is fall-apart tender and the fruits are soft and absorbing the flavors.
Season and serve
2 minutesSeason with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Equipment
- Dutch oven
- cutting board
- chef's knife
- wooden spoon
Nutrition facts
Tips
- If using fresh jackfruit, peel and remove the core and seeds, then dice the flesh.
- For.
- For canned jackfruit in brine, rinse well and chop., Breadfruit can be hard to peel when raw, using a paring knife and a twisting motion on a cutting board works best.
- If.
- If you find fresh breadfruit, you might need to wear gloves or oil your hands and knife to manage the sap.
- For extra depth, you can add a small amount of ajika (Georgian hot sauce) for a gentle kick.
Serving suggestions
- Serve steaming hot in deep bowls, with a slice of crusty bread (like Georgian shoti) or alongside steamed rice. A dollop of fresh sour cream or matsoni alongside makes it Sunday-ready. Jordanian pita with garlic adds another layer of flavor, but in Georgia we'd also eat it with a glass of red wine.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.