Khashlama from beef. Step by step cooking recipe
Even the most demanding gourmets will not be able to indifferently pass by tender, juicy meat stewed in its own juice. Beef khashlama is a traditional Caucasian dish cooked in a cauldron with vegetables, roots, beer, wine or other ingredients. As a result of simple labors, a luxurious treat awaits you, meat pieces that melt in your mouth.
A traditional Armenian dish will turn out to be tasty for every housewife, if you strictly follow the technology. Although the process lasts several hours, the cook does not have to spend much time near the stove, the main part is stewing, which takes place without the participation of the cook. To get a full hearty meal, you need to be patient. The peculiarity of the treat is that the meat is cooked in its own juice, which is why it turns out so tasty.
The proportions of meat and vegetables for the dish
To make the meat juicy, vegetables are necessarily added to the khashlama. Onions, tomatoes, sweet peppers, potatoes, eggplants, carrots can be present in treats in different quantities. In a dish, they should not be more by weight than meat. Tomatoes are an exception. In recipes where the meat is stewed in tomato juice, the vegetable component may exceed the beef.
Food preparation
Beef khashlama turns out to be juicier, tastier and more aromatic, if you thoroughly approach the choice of products for its preparation. For cooking, it is better to use not an expensive tenderloin, but a brisket. You can buy any meat, even old beef will become soft when stewed for a long time, but veal will cook faster and will have a more delicate taste. Potatoes for the dish should not be cut into small pieces. It is used whole or cut into 2-4 parts. If you use smaller pieces, then the potatoes will boil and become a shapeless mass.
Caucasian cuisine is very much loved in our country, so khashlama is a common dish that is prepared in different variations. Recipes are characterized by the absence of oil, which makes such food dietary. Khashlama is meat stewed in its own juice. Sometimes vegetables are added to it, sometimes only spices, roots and herbs. Although the description does not sound too intricate, and the cooking process will not cause difficulties, the result is a unique treat.
Khashlama in Armenian
Armenian beef khashlama is famous for its incredible taste and ease of preparation. In Armenia, every housewife has her own secret of this treat, which makes it special, but meat will always be served with a rich broth, an abundance of vegetables, herbs, herbs and spices. For Armenian-style beef, the products are laid out in layers in thick-walled dishes, the cauldron is covered with a lid and sent to languish on a slow fire.
Ingredients:
- beef on the bone - 1 kg;
- onions - 2 pcs.;
- bell pepper - 2 pcs.;
- tomatoes - 4 pcs.;
- potatoes - 3 pcs.;
- dill - a bunch;
- beer - 100 ml;
- salt, saffron, paprika - to taste.
Cooking method:
- Wash greens and vegetables and pat dry.
- Onion cut into half rings, put on the bottom of the cauldron.
- Coarsely chop the beef, lay out the next layer.
- Add salt and spices.
- Then peel the pepper, chop into strips, cut the tomatoes into boats, put one more layer of these vegetables in a cauldron.
- Peel and chop the potatoes coarsely, put the top layer.
- Sprinkle greens with meat and vegetable components, pour beer.
- Put the cauldron, closed with a lid, on a slow fire for 2-3 hours.
- The dish is served hot to the table, garnished with chopped herbs.
Beef with potatoes
For khashlama, you do not have to prepare a separate side dish. In a cauldron with fragrant broth there is a full-fledged lunch, which can be called both the first and the second course. The recipe for khashlama from beef with potatoes does not require special skills from the chef. The most difficult task is to be patient, because fabulous aromas will hover in your kitchen for 3-4 long hours.
Ingredients:
- beef brisket - 1 kg;
- potatoes - 0.8 kg;
- tomatoes - 5 pcs.;
- sweet pepper - 2 pcs.;
- onions - 2 pcs.;
- garlic, herbs, black pepper, salt - to taste.
Cooking method:
- Wash the meat, chop coarsely.
- Peel onions and potatoes and chop coarsely.
- At the bottom of the pan with thick walls lay out pieces of meat, on top - onions.
- Cut the tomatoes and peppers, put the pieces in the next layer.
- Put potatoes on top, layers can be repeated.
- Pour a small amount of water so that it barely covers the food.
- Pepper, salt, simmer on fire for about 3 hours.
- When serving, sprinkle the finished khashlama with plenty of herbs and crushed garlic.
with eggplant
In the Caucasus, in addition to salt, 10 different seasonings are used to prepare khashlama: celery, cloves, allspice and others. You can independently vary their composition and quantity, add your own spices, choosing the perfect combination for yourself and your family. Eggplant in the recipe gives a special aroma and taste to meat, it is impossible to resist such a dish.
Ingredients:
- beef - 1.5 kg;
- bell pepper - 2 pcs.;
- onion - 0.5 kg;
- tomatoes - 0.5 kg;
- eggplant - 0.4 kg;
- carrots - 1 pc.;
- spices - to taste.
Cooking method:
- Wash the meat, cut into pieces.
- Wash eggplant, cut into cubes. You can remove bitterness from eggplant pieces by soaking them in salt water for 20 minutes, then rinsing them.
- Cut the prepared peppers and onions into half rings, carrots into cubes.
- Remove the skin from the tomatoes and cut into rings.
- Lay out layers: meat, onions, carrots, peppers, eggplant, tomatoes. Repeat layers 2-3 times.
- Put greens on top, simmer for 2-3 hours.
With added wine
A glass of delicious red wine is just asking for Caucasian cuisine. Add it directly to the cauldron in which khashlama is cooked to give it an oriental flavor. During the brewing process, the alcohol will evaporate, and the unsurpassed aroma will remain. Beef will turn out juicier, softer and tastier if it is stewed in such an original broth from its own juice and wine.
Ingredients:
- beef - 0.7 kg;
- tomatoes - 1 kg;
- onions - 4 pcs.;
- carrots - 2 pcs.;
- red dry wine - 100 ml;
- coriander, ground black pepper, salt - to taste.
Cooking method:
- Wash and chop the onion, pepper, remove the skin from the tomatoes and chop them too.
- In a deep cauldron, put half the onions, pieces of meat, bell peppers, tomatoes, then the remaining onions and carrots.
- Pour all the products with wine, close the cauldron with a lid, simmer for 2-5 hours.
- We lay out the finished dish on plates, sprinkle with herbs thickly.
Khashlama in a cauldron on a fire
Khashlama, saturated with the aroma of smoke from a fire, is a great alternative to barbecue. Cooking such a meat dish in nature is a real pleasure, and eating it is even more. Surprise your friends and family with hearty and original Caucasian food. Although the cooking process takes several hours, you only need to occasionally add a little firewood so that the khashlama slowly boils.
Ingredients:
- beef - 2 kg;
- tomatoes - 1 kg;
- carrots - 1 kg;
- onion - 1 kg;
- eggplant - 1 kg;
- sweet pepper - 1 kg;
- beer - 1 l;
- dill, parsley, green onions - in a bunch;
- bay leaf, pepper, salt - to taste.
Cooking method:
- Cut vegetables and beef flesh into large pieces.
- Put products in two layers with the following sequence: meat, eggplant, peppers, tomatoes, onions.
- Pour everything with salt, spices, chopped herbs, pour beer.
- Stew khashlama on a fire for 2-3 hours until the beef is soft.
Recipe for cooking in a slow cooker
Khashlama in a slow cooker is incredibly tasty. Modern technology allows you to cook meat in its own juice so that it does not burn, but melts under the influence of temperature. You do not have to stand over the dish, stirring it - the kitchen assistant will take care of the perfect cooking. Prepare the products, put them in the multicooker pan, press the button and wait for an excellent result.
Ingredients:
- beef - 0.5 kg;
- tomatoes - 3 pcs.;
- onions - 2 pcs.;
- bell pepper - 1 pc.;
- eggplant - 1 pc.;
- carrots - 1 pc.;
- cilantro, parsley - in a bunch;
- salt, suneli hops - to taste;
- vegetable oil - 2 tbsp. l.
Cooking method:
- We leave one tomato, and cut the rest of the vegetables and meat into large pieces.
- Pour oil into the bottom of the bowl, lay out layers of onion, slices of tomatoes, peppers, carrots, eggplant, meat.
- Salt, add spices, some greens.
- We set the "Extinguishing" mode for 2 hours.
- 30 minutes before the end, open the lid and lay out a beautifully chopped tomato and the remaining greens.
Khashlama in Georgian
Although Armenia and Georgia are geographically located close to each other, khashlama is prepared differently in these countries. Georgian oriental beef dishes do not contain vegetables. Here they appreciate the taste of meat and "do not spoil" it with other products. A minimum of components, a little inspiration and a drop of soul will be required to create a delicious culinary masterpiece.
Ingredients:
- beef breast on the bone - 2 kg;
- spicy adjika - 2 tbsp. l.;
- bay leaf - 3 pcs.;
- peppercorns, salt - to taste;
- onions - 2 pcs.;
- vinegar - 1 tbsp. l.;
- water - 2 l;
- greens - a bunch.
Cooking method:
- The meat is washed, cut into pieces. Then you need to dry it, sprinkle with spices, put it in a saucepan.
- Pour the beef with water, let it boil, remove the resulting foam.
- Cook the meat for about 3 hours over low heat under the lid.
- Add salt, bay leaf, pepper.
- The meat must be removed, cut into portions, returned to the pan.
- Marinate onions with vinegar for 10 minutes.
- Serve beef with pickled onions, herbs and adjika.
Each Caucasian people prepares khashlama in their own way. You can choose a recipe with a lot of vegetables or no vegetables at all, with the addition of water, wine, beer, or a method that does not require cooking liquid. Whichever version of khashlama you choose, there are a few tricks for the perfect result:
- The longer the beef khashlama cooks, the tastier it will turn out.
- Boil, stew foods should be on low heat under the lid.
- The marinade will help speed up the stewing process. For 1 kg of beef, take 1 lemon, squeeze the juice out of it. Add spices, pour meat pieces with lemon juice, let them stand in the refrigerator for 1 hour. Pieces of marinated beef will become soft faster.
Beef khashlama is a dish unique in its slowness.
You read the recipe and as if you see an old man, wise over the years, slowly and carefully preparing a treat. This is exactly what you need if you want to serve juicy and soft beef with a unique oriental flavor to the table.
Beef Khashlama - General Cooking Principles
One of the basic rules for making delicious khashlama is that there should be three times more meat than vegetables. The best part of a beef carcass for a dish is the brisket or flesh on the bone with cartilage. From such meat, khashlama is richer.
Ease of preparation is an absolute advantage of khashlama. It is enough to put all the components of the dish in a cauldron and put it on a low fire. Meat with vegetables is simmered for two to three hours on low heat. If you use a thin-walled pan for cooking, then with prolonged stewing, the dish may burn, so khashlama is cooked exclusively in a cauldron, although there are adapted recipes for a slow cooker.
Beef and vegetables are cut into large pieces, put in a cauldron or multicooker bowl in layers. Sometimes pieces of meat are first slightly fried in oil or boiled with roots.
Beef and vegetables are almost always stewed in their own juice or meat broth. There are recipes according to which beer or wine is added to them.
Khashlama is a full-fledged hearty dish that does not require a side dish. You can serve it in different ways: liquid, in the form of soup; or put pieces of meat on a plate and pour them with a small amount of gravy. In any case, the food is abundantly sprinkled with herbs.
A simple beef khashlama recipe
Ingredients:
A kilogram of veal brisket;
Two large onion heads;
A kilo of fresh fleshy tomatoes;
Three bell peppers;
Spices "For meat dishes";
Spicy herbs: dill, cilantro, basil.
Cooking method:
1. We chop the brisket pre-washed with water into pieces. Season lightly and set aside for ten minutes.
2. We shift the meat into a cauldron, on it - a layer of onions, in half rings. Place large tomato slices on top.
3. Remove seeds from peppers, wash off their remnants. Cut the peppercorns in half and then - in narrow transverse strips. Spread the peppers over the tomatoes.
4. Add water to cover the top layer of vegetables quite a bit. Add some spices, lightly add.
5. At maximum heat, bring to a boil. Then we reduce the fire to a minimum and, without letting it boil intensively, simmer the hashlama for two and a half hours.
6. In the finished dish, add garlic grated with a fine grater, chopped greens and let stand for a while under the lid.
Beef khashlama with eggplant
Ingredients:
Approximately half a kilo of sweet pepper;
Fresh beef - 1.5 kg;
One kilogram of onion;
Carrots and fresh tomatoes - 1 kg each;
Half a kilo of eggplant;
Fresh greens;
Laurel leaves - 3 pcs.
Cooking method:
1. First you need to rinse and clean all the vegetables well. We remove the peel from the eggplant, remove the core from the pepper and carefully select all the seeds. Cut carrots, eggplant and tomatoes into large cubes. Chop peppers and onions into rings.
2. We wash the meat. Dry the piece of pulp well with a towel and cut into large pieces of a square shape.
3. We divide the vegetables into three parts, and the meat into two and lay it out in layers in a large cauldron. First, a layer of onion, bell pepper on it. Then a layer of carrots, eggplant and tomatoes on top of it. Next comes the meat layer, sprinkle it with salt and ground pepper. You can add some of your favorite spices.
4. Between the pieces of meat, lay a sheet of parsley and repeat the layers. Vegetables should be on top.
5. We place the cauldron on moderate heat, cover with a lid and simmer khashlama for three and a half hours.
6. Decorate the finished dish with chopped herbs and serve immediately.
Beef khashlama with potatoes (on beer)
Ingredients:
Half a liter of light beer;
One and a half kilograms of beef;
Bulgarian, red pepper - 1 kg;
700 gr. carrots;
Big lemon;
A kilo of potatoes;
A kilogram of eggplant;
Onion - 750 gr.;
Six large garlic cloves;
Non-aromatic oil;
Khmeli-suneli;
A kilo of fresh dense tomatoes.
Cooking method:
1. We thoroughly wash the beef, cut it like for a barbecue - into square pieces 5 × 5 cm in size and put in a bowl.
2. For a couple of minutes, dip the lemon in boiling water, cut it in half and squeeze the juice. We remove accidentally fallen bones and pour over the meat. Add suneli hops, add a little salt and mix thoroughly, lightly kneading the pieces of beef with your hands. Leave the bowl of meat in the cold for an hour.
3. Pour a little oil into the cauldron, heat it well and lower the pieces of marinated beef. Stirring, fry the meat over intense heat for two minutes, and add beer to it. After boiling, simmer over low heat for 10 minutes.
4. Cut the carrot into small cubes, put it on top of the beef. After warming up for a couple of minutes, put onion half rings in a cauldron and close them with medium-sized potato slices.
5. Lay out large pieces of tomatoes on top of the potato layer. We warm everything over low heat, about two minutes without stirring. The next layer is made from eggplant slices, and we put wide strips of sweet pepper on them.
6. We cover the cauldron with a lid, cook khashlama over low heat for two hours, waiting for the almost complete evaporation of the liquid. In the finished dish, squeeze the garlic with a press, mix well. Add salt to your taste and, adding greens, let stand for about a quarter of an hour.
Armenian beef khashlama with wine
Ingredients:
Two and a half kilos of beef pulp;
Dense, fleshy tomatoes - 4 pcs.;
Two large sweet peppers, preferably red;
Two large bulbs;
Half a glass of white wine;
Four large potatoes;
Large bunch of fresh dill;
Khmeli-suneli;
Ground paprika and saffron.
Cooking method:
1. We wash the beef pulp with cold water. Pat dry with a towel and cut into large chunks.
2. Prepare vegetables. Cut the tomatoes into slices, peeled potatoes into 6 slices. If the tubers are very large, then eight can be. We cut the pulp of sweet pepper into wide, short strips, onions into half rings, and large onions into quarters of rings.
3. First, put the onion in the cauldron and evenly distribute it over the entire bottom. We cover the onion layer with pieces of meat. Sprinkle the beef with spices, salt abundantly and cover with a layer of bell pepper, on which we spread the slices of tomato and potatoes. Sprinkle everything on top with chopped dill, add wine.
4. We close the cauldron, put it on the lowest fire and cook for about three hours until the beef chunks are soft enough.
Beef khashlama recipe for a slow cooker
Ingredients:
Fresh beef, preferably with a small layer of fat - half a kilo;
Two onion heads;
400 gr. fresh tomatoes;
Carrot;
cilantro and parsley - in a small bunch;
Seasoning "Hmeli-suneli";
40 ml of refined oil;
Large eggplant.
Cooking method:
1. Wash all vegetables thoroughly, chop coarsely. Carrots and eggplant in rings, bell pepper pulp in strips. We leave one tomato, and cut the rest into slices. We chop the onion into rings.
2. Pour oil into the cooking bowl and put half of the onion rings into it, and part of the tomatoes on top. On top of them we put half the carrots and bell peppers, part of the eggplant and all the meat. Repeat the vegetable layers, starting with the onion. The eggplants should be laid last. The products laid out in the bowl do not mix.
3. Sprinkle hops-suneli on top of the vegetables, add salt and lay out coarsely chopped greens, close the slow cooker. We set the timer for two hours, start the "Extinguishing" program.
4. An hour and a half after turning on, spread the previously set aside, sliced \u200b\u200btomato and the remaining greens on top.
5. After working out the program, do not open the lid, let the khashlama stand for fifteen minutes. You can turn on the "Heating" for this time.
Caucasian beef khashlama
Ingredients:
Veal brisket on the bone - 1.5 kg;
400 gr. tomatoes;
large carrot;
Stem celery - 50 gr.;
Large bulb;
70 gr. celery root;
Fresh greens of cilantro and curly parsley - in a small bunch;
A teaspoon of seasoning "For pilaf";
Three large leaves of lavrushka;
A sprig of fresh thyme or thyme.
Cooking method:
1. We wash the brisket and cut it into pieces so that each contains a bone and cartilage. We put the meat in a cauldron.
2. Coarsely chop half the onion, root and stalk of celery. Cut the carrot into four parts. We shift the vegetables to the meat and fill everything flush with water. We wait for the boil, after which we cook for an hour and a half on low heat, not letting it boil. We remove the roots.
3. Finely chop the remaining onion, cut the tomatoes into slices.
4. Put spices, lavrushka and a sprig of thyme into the cauldron for meat. Lower the onion and simmer under the lid for six minutes. Add tomato slices, bring to a boil. Then reduce the heat and leave to simmer for two and a half hours.
5. Sprinkle khashlama with crushed garlic and chopped herbs when serving.
Beef Khashlama - Cooking Tricks and Useful Tips
For khashlama, the meat of both a young and an older animal is suitable; prolonged stewing will soften it. The main thing is that the flesh should be pale pink in color, without an unpleasant odor, and its fatty layer should not have a yellowish tint.
Without a cauldron, khashlama can be cooked in a saucepan with a double bottom or a deep thick-walled saucepan. So that the dish is guaranteed not to burn, it is advisable to cook khashlama in such containers, where, according to the recipe, the meat is stewed with broth or other liquids.
Try to choose meaty tomatoes and peppers. They will give more juice, and the whole dish will turn out juicier.
When adding potatoes, do not cut the tubers finely. Large potatoes should be cut into six pieces, and medium ones into four. Small tubers will be quite cut in half. If you make the pieces small, with prolonged stewing they will boil.
Khashlama, like all oriental dishes, loves spices. The more you put them, the more aromatic the food will be, but remember about moderation.
Our usual diet today consists of completely different dishes that have come to us from all over the world, from the cuisines of different peoples. Khashlama also refers to foreign cuisine, namely Armenian. But it is so good that housewives all over the world use its recipe today.
Khashlama is a traditional Armenian dish that cannot be attributed to the first or second courses - each housewife serves it in her own way. Usually it is prepared from young veal on the bone. Its recipe is simple and affordable for every novice hostess.
Meat is cooked according to this recipe for several hours, but it turns out unforgettable. In this case, the use of oil is not required and the dish is considered dietary. It is best to take young veal or lamb for him. There are several ways to cook delicious khashlama, it remains only to choose which recipe to use and start cooking!
Armenian beef khashlama
| Ingredients | Quantity |
|---|---|
| beef on the bone | 1 kg |
| onion - | 2 heads |
| Bell pepper - | 2 pieces |
| fresh meaty tomatoes | 3-4 pcs. |
| beer - | 1 glass |
| water - | 1 glass |
| parsley - | ½ bunch |
| basil - | ½ bunch |
| cilantro - | ½ bunch |
| dill - | ½ bunch |
| salt pepper - | taste |
| Cooking time: 210 minutes | Calories per 100 grams: 230 kcal |
Armenian cuisine is known for its rich, hearty dishes, which for some reason always turn out incredibly tasty. Beef cooked in this way will be a wonderful lunch or dinner. Men will especially appreciate it.
- Wash and prepare all vegetables. Cut them into large rings;
- Rinse the meat well and cut into portions;
- Put a cauldron or pan with high sides on a large fire;
- Put all the products in a container in layers: first onions, then meat, spices and salt, tomatoes, peppers and completes all the greens (finely chopped). Then the layers are repeated as long as the pan allows;
- A glass of beer is poured along the walls of the pan, followed by water. Liquids are taken at the rate of one glass per kilogram of meat;
- As soon as the cauldron boils, reduce the heat to a small one, simmer for 2-3 hours until cooked. Do not remove the cover. The older the meat, the more time it should be stewed;
- You can serve meat with vegetables and broth as a soup, or you can serve only thick, leaving the broth for another time. The broth will be especially good on the morning after the holiday.
Khashlama with potatoes
Potatoes are a departure from the classic khashlama recipe, but it does not spoil at all from this, but becomes more satisfying. It is only important to add it at the end, and not at the beginning, otherwise it will simply boil and turn into a puree.
Products:
- veal (fillet or part with bone) - 1 kg;
- tomatoes - 6-8 pcs.;
- onions - 6 small heads or 4 medium ones;
- 2 pcs. bell pepper;
- a head of garlic;
- parsley - 1 bunch;
- cilantro - ½ bunch;
- basil - 2 branches;
- beer - 200 ml;
- water - 200 ml;
- salt, spices to taste;
- potatoes - 4 large pieces.
Elapsed time: 3 hours.
Calories: 220 calories.
Georgian version of the dish
Georgian cuisine, despite its territorial proximity, is still different from Armenian. In the Georgian version of this dish, vegetables are not used at all, Georgians, as real connoisseurs of meat, cook only meat and do not “spoil” its taste with vegetables. So, how to cook beef khashlama in Georgian?
Products:
- kilogram of beef breast on the bone;
- a couple of st. spoons of spicy adjika;
- 3 pcs. bay leaf;
- salt and peppercorns to taste;
- 2 onions;
- water - 2 liters;
- 1 st. l vinegar;
- greenery.
Time spent: 3.5 hours.
Calories: 180 calories.
- Rinse the meat well, put in a deep saucepan and pour over with water;
- Let the meat boil, remove the resulting foam and continue to cook for another 3 hours only on low heat and cover the pan with a lid;
- After 2.5 hours, add salt, parsley and pepper to the meat;
- Remove the meat from the broth, cut into pieces and return to the pan;
- Cut the onion into rings, pour vinegar for 10 minutes, then drain the liquid and squeeze the onion;
- Put the meat on plates, sprinkle with chopped herbs, onions and adjika.
How to cook khashlama in a slow cooker
A distinctive feature of khashlama is the stewing of meat in its own juice.
It is this secret that makes the dish incredibly tasty. The Georgian version of the dish is prepared with the addition of meat, while the Armenian version is prepared with only a small addition of it.
In a slow cooker, you can cook incredibly tasty beef precisely because water is not needed. The meat will not burn, but will melt in its own juice.
Any multicooker will work for this. Let's take a closer look at how to cook beef hashlama in a slow cooker.
Ingredients:
- 0.5 kg of beef;
- 3 medium tomatoes;
- 2 onions;
- 1 bell pepper;
- 1 eggplant;
- 1 carrot;
- a bunch of cilantro and parsley;
- salt to taste;
- hops-suneli to taste;
- 2 tbsp. l sunflower oil.
Cooking time:
Calories: 260 kcal.
- All products (vegetables, meat and greens), except for one tomato, cut into large pieces;
- Pour oil into a multicooker bowl, put onions, tomatoes, peppers and carrots on top. Then eggplant and meat. Spread vegetables so that they are enough for two layers (the second will be on top of the meat);
- Pour salt, suneli hops and some greens on top;
- Then lay out the second layer of vegetables;
- Do not mix or tamp the products;
- Close the lid tightly with the multicooker and set the “Extinguishing” mode (in some multicookers it is replaced by the “Baking” mode);
- Set the timer to 2 hours;
- 1.5 hours after the start, open the lid and put the rest of the greens and the beautifully chopped remaining tomato on top;
- Cook until the timer signal;
- Serve hot.
Khashlama is a dish that each Caucasian people prepares in their own way. Armenians - with vegetables, Georgians - in a lot of water, but every housewife can choose a recipe to taste. It is especially easy to cook this dish if you know not only the recipe, but also little tricks:
- You can take any meat - beef, lamb or pork. It all depends on the desired result;
- The more time the meat is cooked, the tastier it will turn out in the end;
- In the Armenian recipe, the main thing to remember is that 1 glass of liquid falls on 1 kilogram of meat. It is important to keep the proportions exactly;
- When adding tomatoes to a cauldron, it is especially important to pour their juice there as well, so that the dish is as juicy as possible;
- It is best used for cooking a cauldron - it has a thick bottom and high walls, which allows the meat not to burn, but to stew in its own juice. And it is in a cauldron that many layers can be made, which also affects the taste;
- When adding potatoes to khashlama, do not cut it, otherwise it will turn into mashed potatoes for the entire cooking time. Cook potatoes only whole;
- Khashlama should boil over low heat and be sure to stew under the lid.
Armenian cuisine is especially impressive for men, because it has what they like so much - a large amount of delicious meat and vegetables. Khashlama (no matter what recipe) is sure to please any man.
And the appearance of beef khashlama on the festive table will surely amaze all the guests. After all, it is not for nothing that the Armenians necessarily include it in the wedding menu!
Armenian beef khashlama is an unusually tasty dish that is prepared extremely quickly and easily. It is worth noting that such a dinner can be made not only on the basis of calf meat, but also using lamb and even chicken.
Beef Khashlama Recipe - Required Ingredients:
Khashlama from beef: meat processing
Khashlama from beef: vegetable processing
For such an Armenian dish, it is advisable to purchase medium-sized vegetables, since in the process of forming khashlama, it is recommended to put them in a dish whole or coarsely chopped.
Green bell pepper, several potato tubers, onions and ripe tomatoes must be thoroughly rinsed in warm water, and then peeled and peeled. After that, the tomatoes need to be cut into thick circles, the sweet pepper into four longitudinal parts, and the onion into large rings. Next, wash the fresh herbs and chop them coarsely.
Khashlama from beef: heat treatment of the dish
The prepared calf meat must be put into a deep metal pan (at least three liters in volume), pour drinking water so that the pieces of the product are completely immersed in the liquid, add the required amount of iodized salt and put the dishes on the stove. Cooking beef is recommended for at least sixty minutes. After the meat becomes soft, it is necessary to drain the broth from the pan, leaving only a little liquid at the bottom.
Khashlama from beef: dish formation
On top of the boiled beef, you need to put peeled potato tubers (whole), ripe tomatoes and sweet bell peppers. Each layer of vegetables must be flavored with salt and chopped herbs. Salt is also required on top of the dish and put a broken red pepper pod on it.
Proper serving to the table
After forty minutes, the dishes must be removed from the stove and kept under a towel for another quarter of an hour. Then khashlama should be laid out on plates, sprinkled with plenty of fresh herbs, grated garlic and served for dinner along with in a bowl.
Beef khashlama is a hearty, aromatic dish full of all kinds of flavors. It's hard to believe, but you probably already ate it, perhaps without even guessing what it's called. After all, this appetizing dish is nothing more than beef cooked with or without vegetables in a rich thick broth.
The origin of beef khashlama has not been traced. In the Caucasus, they are sure that this amazingly tasty dish is their national dish. However, there is an opinion that the first who prepared khashlama were the inhabitants of Georgia.
So how do you cook beef khashlama? Each country has its own cooking secrets. For example, Georgians add a huge amount of onions, a lot of greens and white roots to their food, but the Armenians are sure that khashlama is a thick, rich soup with a lot of meat and a variety of vegetables.
But there are those who believe that the khashlama recipe is much simpler - in the dish, apart from beef and spices, there should be nothing else.
Any method has the right to exist, the search for the right recipe is a waste of time, because every nation has its own secret of cooking.
The main thing to remember is that no matter what the composition of the products and the process of preparing khashlama itself, there should be a lot of meat, at least 2 times more than other components of the dish.
Subtleties of cooking
Despite the fact that you can cook khashlama in different ways, there are some points that combine different methods:
- Beef khashlama is served as an independent, very satisfying and quite high-calorie dish, so the table does not provide for serving other dishes.
- Meat must be fresh, with thin layers of fat.
- All components that make up the dish are cut into large pieces.
- Beef is cooked for at least 2 hours, sometimes the cooking process can take up to 6 hours. Thanks to long languishing, the meat is incredibly tender, juicy and soft.
- For cooking, it is better to use a cauldron or a thick-walled pan. Thanks to such containers, the dish does not burn and becomes especially fragrant and tasty.
- Khashlama is served hot with lots of various greens.
- Spread the finished dish in clay pots or tureens.
The most interesting recipes
Classic recipe. Ingredients:
- steam beef - 3 kg;
- Bulgarian pepper - 500 g;
- carrots - 1 kg;
- tomatoes - 1 kg;
- onion - 700 g;
- eggplant - 500 g;
- greens - to taste;
- salt and spices - to taste;
- bay leaf - 5-6 pcs.
How to cook khashlama?
- Wash the vegetables, peel and cut into large pieces, peppers and onions into rings.
- Rinse the meat, let the water drain. Cut into cubes with sides of at least 6 cm.
- Divide the beef into 2 parts and the rest of the prepared ingredients into 3 parts.
- Put a third of the onion in an even layer in the cauldron, then pepper rings, carrot sticks, eggplants and tomatoes, 1/2 of the beef, vegetables again in the same sequence, then meat. The final layer will be vegetable cutting. Each layer should be sprinkled with salt and spices.
- Put bay leaves, dried or fresh herbs on top of the tomatoes.
- Put the cauldron on low heat, simmer the dish for at least 4 hours.
Recipe with potatoes.
This recipe for beef khashlama with potatoes is no less tasty than the previous one. Preparing the dish is just as easy.
Ingredients:
- beef tenderloin - 4 kg;
- potatoes - 2.5 kg;
- tomatoes - 2 kg;
- chili pepper -1 pod;
- salt - to taste;
- parsley, tarragon, basil - to taste.
How to cook beef khashlama with potatoes?
- Cut the thoroughly washed tenderloin into large pieces, put the meat in a cauldron, pour boiled water so that it covers the main component of the dish by 2 cm. Cook the beef until cooked - 2 hours. 10 minutes before the end of cooking, add salt and spices. Remove the cooked meat from the broth.
- Put the peeled, cut into large circles potatoes in the meat broth. Boil vegetables until half cooked.
- Put half the meat on top of the potatoes, sliced tomatoes into rings, meat again.
- Add spices, chopped chili pepper.
- Simmer the dish over low heat for about an hour.
And now let's look at how to cook beef khashlama in a slow cooker.
Ingredients:
- steam beef tenderloin - 1 kg;
- tomatoes - 0.5 kg;
- onion - 0.5 kg;
- vegetable oil - 20 ml;
- eggplant - 0.5 kg;
- herbs and spices - to taste.
Cooking method:
- Since the multicooker bowl is limited in volume, cut the meat into medium-sized pieces. Salt, add spices, set aside for 10 minutes.
- Clean the vegetables.
- Cut the onion into half rings, the eggplant into cubes, and the pre-blanched tomatoes into circles.
- Pour the oil into the multicooker pan, put the meat in neat even layers, then the onion, eggplant and tomato mugs on top.
- Pepper, salt, add herbs.
- Cook by setting the timer for 3 hours, in the "Extinguishing" mode.
Bon appetit. Let there always be delicious delicious dishes on your table, and a happy family at the table.
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