Beef khashlama with potatoes. Khashlama - a unique oriental meat dish

Beef khashlama is a fairly well-known and popular dish, every housewife has cooked it in her kitchen at least once in her life, perhaps not even knowing its true name. After all, this is nothing more than beef with vegetables in a rich broth.

Origin

Until now, it has not been possible to find out which country is the birthplace of this amazingly delicious dish. The inhabitants of the Caucasus consider it their national dish, but some think that it originated in Georgia. The name "khashlama from beef" comes from the Armenian language, where "khashel" means a large piece of meat, cooked whole.

How food is prepared in different countries

Each country has its own secret of making khashlama, and everyone considers their own way to be the most correct. For example, in Armenian cuisine, khashlama means a thick vegetable soup with a lot of meat. Georgians add a lot of onions, cilantro and white roots. Someone thinks that such a dish as beef khashlama should contain a huge variety of vegetables - potatoes, carrots, tomatoes, eggplant, and mushrooms. There are those who prefer this meat dish only with the addition of all kinds of spices and beer.

Whichever way you choose to cook yummy meat called "khashlama", the recipe for any option contains a large amount of the main ingredient of this dish - meat, do not forget about it. It should be three times more than other products.

Subtleties of cooking

Searching for the right recipe is a waste of time, there are as many cooking options as there are recipes for Ukrainian borscht or Uzbek pilaf. A variety of methods differ not only in the composition of the products, but also in the cooking process itself. Only one thing remains common in these dishes - the name: “beef khashlama”.

But still there are a few points that unite all these recipes:

• Serving the dish. Since khashlama is a self-sufficient, very high-calorie and satisfying dish, the menu does not provide for other dishes.
• The pieces of meat should be large, unless you are going to cook the dish in a slow cooker, then you will have to cut the beef into smaller pieces.
• Beef should languish for a very long time, from 2 to 6 hours, so the meat becomes very tender, soft and juicy.
• The rest of the ingredients should also be cut very coarsely.
• Spread the dish in tureens, pots or clay bowls.
• It is served hot with lots of greens.

Khashlama - classic recipe

Products:

• Three kilos of fresh beef.
• Two kilograms of onions.
• A kilogram of eggplant and bell pepper.
• Two kilos of tomatoes and carrots.
• Greens, bay leaf, spices and salt.

Cooking:

According to this recipe, khashlama is prepared in a cauldron. Unlike a regular pan, here the dish becomes richer and more fragrant.

1. Wash all the vegetables, peel them and cut into large cubes, onions and peppers into rings.

2. Also wash the meat and cut into pieces about 5 cm in diameter.

3. Divide all the ingredients into three parts, as the dish is stacked in layers.

4. Take a large cauldron and put vegetables on its bottom first - onions, bell peppers, carrots, eggplants, tomatoes, then meat, sprinkle with salt and spices, throw a couple of bay leaves. Next, alternate layers of vegetables and meat. The last layer should be vegetables.

5. Put the container with the ingredients on a slow fire, simmer for 3.5 hours. Khashlama will be prepared on the juice that vegetables secrete.

Sprinkle the dish with plenty of chopped herbs before serving. Khashlama at the stake according to this recipe is no less tasty and juicy. Take note of it and surprise your loved ones with a hearty meal at your next picnic.

Khashlama with potatoes

Ingredients:

• Four kilos of beef.
• Three kilograms of tomatoes and potatoes.
• One hot pepper.
• Salt, red pepper, basil, parsley, tarragon.

Cooking:

1. Rinse the meat and cut into medium pieces, put it in a saucepan with a thick bottom, fill with water so that it only slightly covers the beef, and cook until tender. At the very end, salt the dish.

2. Peel the potatoes, cut into large bars.

3. Remove the cooked meat from the broth, put the prepared potatoes into the liquid, cook until half cooked.

4. Rinse the tomatoes and cut into not too thin rings.

4. In a separate container (it is better to use a cauldron or a saucepan), put 1/2 of the potatoes, then half of the meat, on top of 1.5 kg of chopped tomatoes, sprinkle everything with herbs, salt and sprinkle with spices. Repeat all layers again. At the end, make a few cuts in the hot pepper pod and place it on top of the tomatoes. Pour in the remaining broth.

5. Cook hashlama for 45 minutes.

Khashlama in a slow cooker

Required products:

• Kilogram of boneless beef.
• Half a kilo of onions, tomatoes and eggplant.
• Vegetable oil.
• Greenery.
• Spices.

Cooking:

1. Cut the beef into not very large pieces, salt and sprinkle with spices. Leave for 15 minutes to marinate.

2. Rinse the eggplant, peel, cut into cubes.

3. But the tomatoes will have to be blanched. Pour boiling water over them or dip them in boiling water for a couple of minutes, remove the skin.

4. Peel the onion and cut into rings.

5. Pour a little vegetable oil into the multi-cooker bowl, put the beef, then the onions, eggplants, evenly distribute the tomato mugs on top.

6. Sprinkle salt, repeat one more layer of ingredients, vegetables should remain the top layer.

7. Pour in one multi-glass of hot water. Turn on the "Extinguishing" mode for 3 hours.

Ingredients:

• 1.5 kg of beef.
• 1.3 potatoes.
• Carrots, tomatoes, peppers - 0.7 kg each.
• 1 kg of onions.
• Liter of light beer.
• Salt, pepper, herbs.

Cooking:

1. Cut the meat coarsely. Sprinkle it with salt and let it sit for 30 minutes.

2. Cut the potatoes into slices, peppers into six parts, carrots into circles, onions and tomatoes into rings.

3. Finely chop all the greens.

4. Put all the ingredients in several layers in a thick-walled pan - meat, onions, peppers, carrots, potatoes, tomatoes. Repeat all layers one more time.

5. Pour vegetables and meat with beer, sprinkle greens and bay leaves on top. You don't need to add salt as the meat is already salty.

6. When the beer boils, set the fire to a minimum and simmer the khashlama for 3 hours under a closed lid.

Bon appetit!

We will surprise and delight everyone with beef khashlama! If you want a real oriental dish - cook beef khashlama

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 preparing delicious khashlama is that there should be three times more meat than vegetables. The best part of the beef carcass for the 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;
garlic;
spices "For meat dishes";
spicy greens: 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 onions;
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;
kilogram of eggplant;
onions - 750 gr.;
six large garlic cloves;
non-aromatic oil;
hops-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 onions;
half a glass of white wine;
four large potatoes;
a large bunch of fresh dill;
hops-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 most minimal fire and cook for about three hours until the beef chunks are soft enough.

Khashlama beef 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;
garlic;
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 pieces. 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.

Finally, I give the simplest Khashlama recipe:

Khashlama in Caucasian style

The famous Khashlama is a cross between the first and second courses. Sliced ​​pieces of meat and vegetables are laid out in layers in a cauldron and cooked in their own juice, making the dish rich and incredibly tasty.

Khashlama is very satisfying, you can easily feed the whole family or serve it for a gala dinner for welcome guests.

Ingredients:

• beef (brisket) or young lean lamb 1 kg;
• bow 2 pcs.;
• tomatoes 5 pcs.;
• eggplant 1-2 pcs. (exclusively on request);
• Bulgarian pepper (preferably different colors) 4 pcs.;
• hot water;
• salt to taste;
• spices (for example, black pepper, suneli hops, cloves, allspice peas, "Caucasian") to taste;
• fresh basil, cilantro, parsley, crushed garlic for serving.

Cooking:

1) Cut the meat into medium-sized pieces.
2) Cut the onion into half rings.
3) Cut the tomatoes into slices.
4) Bulgarian pepper cut into large strips.
5) Put the meat in a cauldron or pan with a thick bottom, put the onion on top of the meat, then the tomatoes and peppers.
6) Salt, add spices and carefully pour hot water into the cauldron so that it barely covers the contents.
7) Bring to a boil, reduce heat to low, cover tightly and simmer for 2.5-3 hours until cooked, without stirring.
8) Decorate Khashlama with fresh herbs and crushed garlic.
9) Serve with pita bread or tortillas. Bon appetit!

I give another recipe for cooking a dish called Khashlama:

DELICIOUS HASHLAMA

Khashlama is a fairly well-known Armenian dish, which is most often prepared from lamb or veal and vegetables. This dish is difficult to attribute to both the first and second courses. The main advantage of this dish is the simplicity of its preparation: it is enough to put all the ingredients in one cauldron and put them to cook on fire.

To prepare Khashlama, choose meat on the bone, so the dish will be more rich. And it is better to choose fleshy vegetables in order to get more juice. Try to cook this Armenian dish and it will win your heart!

Ingredients

Beef - 1 kg
Potatoes - 600–900 g
Tomato - 5 pcs.
Bulgarian pepper - 2 pcs.
Onion - 2 pcs.
Greens - to taste
Garlic - to taste
Black pepper (ground) - to taste
Salt - to taste

Cooking

Rinse the meat and cut into fairly large pieces.
Peel and cut the onion into large slices.
Peel the potatoes and also cut into large slices.
In a cauldron or pan with a thick bottom, put the meat first, then the onion.
Cut the tomatoes into large slices, peel the pepper and cut it into strips.
Put the tomatoes on the meat, then the peppers, and then the potatoes. You can repeat the layers if you wish.
Pour water over vegetables and meat so that it barely covers the food. Add salt and pepper to taste, cover with a lid, put on a slow fire and set for 2.5-3 hours.
Serve Khashlama with herbs and minced garlic.

I’ll try to cook Khashlama in the fall, but for now I’m concerned about losing weight ...

I invite everyone to speak in

Step by step recipe with photo and video

Beef khashlama is a simple and incredibly tasty dish that everyone should try! In essence, khashlama is meat stewed in its own juice or a small amount of broth. Sometimes roots and vegetables are added to the meat, and in other cases, only spices and a few herbs. It sounds simple, but it turns out so delicious that it is difficult to describe in words!

Prepare the ingredients.

Rinse the meat, dry it and, if necessary, cut into portioned pieces.

Bring about 1 liter of water to a boil and place the meat in the boiling water. There should be little water - just enough so that the pieces are covered with water by 1-2 cm and it is convenient to remove the foam from the surface of the broth.

Bring the water back to a boil, skimming off any foam that forms. When the water boils, add the onion, cut crosswise, parsley root, hot pepper (optional), carrots cut into large slices and stems (lower part of the bunch) of fresh herbs. Save the leaves (top of the bunch) for serving.

Also add spices - bay leaf, allspice, coriander seeds and 2-3 clove buds.

Bring broth to a boil and reduce heat to low. Boil the meat, tightly covered, from 2 to 6 hours. After 2-2.5 hours, vegetables and herbs can be removed from the broth - they have already given up their flavor.

At this stage, the dish is already very fragrant and tasty. It is quite possible to serve it at the table. But you can do otherwise - continue to boil the meat in the broth for a few more hours, until the desired softness and even greater richness of the broth, or supplement the meat with vegetables. The last option is closer to me, so I'll tell you more about it.

Place the meat in a baking dish. You can use either one large form or several portioned forms or pots.

Add vegetables cut into large pieces. Vegetables can be selected according to season, availability and mood. I had onions, tomatoes, a few peeled garlic cloves and bell peppers. Tomatoes in this composition have a dual purpose. In addition to the taste, in the process of cooking they will make the color of the meat more vivid, pinkish red.

Add spices to taste. I add some ground black pepper, paprika and suneli hops.

Separate some of the broth and season generously with garlic, hot peppers and herbs. Add salt to taste. The resulting spicy mixture can be used as a sauce or seasoning that can be added to the broth to taste.

Salt the remaining broth to taste and add to the meat and vegetables. Also add a handful of chopped fresh herbs, cover the container with a lid, place in an oven preheated to 200 degrees and bake for another 45-60 minutes, until the vegetables are ready.

Beef khashlama is ready! Bon appetit!

Khashlama is always very, very tasty and satisfying! What I especially like about making khashlama is the simplicity from the first to the last step. At the same time, you can cook khashlama - a liquid hot dish with vegetables and meat - from almost any meat. Of course, according to the canons of the Caucasus, the classic khashlama is made from lamb, but it turns out no less tasty from beef or from less noble meat - pork. So if you have vegetables and a heavy piece of meat, then do not hesitate and cook khashlama by all means. Believe me, this dish deserves the highest praise, and your family will rightfully appreciate your efforts. So, I tell you a simple and delicious recipe for khashlama.

Ingredients:

(4-6 servings)

• 800 gr. lamb or beef
• 2 pcs. large onion
• 4 things. green salad pepper
• 500 gr. ripe tomatoes
• 800 gr. potatoes
• salt to taste
• ground black pepper to taste
• 1 tsp paprika
• 1 tsp hops-suneli
• 1 glass of white wine (optional)
• parsley or cilantro
• fat tail fat or vegetable oil

• So, for khashlama, we need about a kilogram of lamb or beef, it can be on the bone, for example, lamb ribs, in this case we buy 1 kg. You can take one pulp, in this case, 800 gr is enough. And another important point - we choose meat with streaks of fat.
• We cut the meat into portions, rather large pieces.

• For the preparation of khashlama, a large cauldron or a pan with a thick bottom is usually used. At the bottom of the cauldron we put a little tail fat of vegetable oil. We heat the fat on the fire.
• We put pieces of meat in a red-hot cauldron, fry the meat on a fairly strong fire. If you do not have a very large cauldron or pan, then you can fry the meat in a pan.

• It is not necessary to fry the meat until cooked, literally 10 minutes over high heat to form a crust. We remove the meat from the fire.
• We take two large onions, maybe even three - as they say, you can’t spoil the hashlama with vegetables))) We clean the onion, cut it into feathers.

• Immediately clean and coarsely cut lettuce peppers, peel and cut potatoes, also coarsely.
• And yet - what kind of khashlama without tomatoes! We choose medium-sized, but ripe and sweet tomatoes, wash, cut in half or into quarters. Grinding, cutting tomatoes into slices is extra work, and it is not customary in the Caucasus to finely chop vegetables. Therefore, we chop everything large!
• Now you can proceed directly to the sacrament of cooking khashlama. So, at the bottom of a cauldron or pan, put the fried meat, salt and pepper.
• Then comes the onion layer.

• Place the lettuce on top of the onion.

• Lay tomatoes on top.

• And the last layer put coarsely chopped potatoes. By the way, quite often lamb khashlama is cooked only with vegetables, without potatoes. Potatoes are already a more practical modification of the classic recipe.

• Be sure to put suneli hops - 1 tsp. without a slide, as well as 1 tsp. paprika with a slide. Be sure to try paprika so as not to accidentally put hot ground pepper, which looks like paprika in appearance. Salt.

• Pour white wine, but this is optional.

• Pour water up to the level of the potatoes. No need to pour so that the water completely covers the potatoes, because we are preparing khashlama, not soup. Ideally, the meat should be stewed in vegetable juice, so less water, let the vegetables secrete the juice.

• Bring the contents of the cauldron to a boil, cover with a lid and cook over low heat until the meat is cooked. An hour or more depends on the type and quality of the meat.

• During cooking, we try not to interfere with the khashlama so that the potatoes and vegetables, if possible, retain their integrity, and do not break into pieces. Be sure to try the gravy to adjust the salt and spices to your liking.

• That's all, homemade hashlama is ready! Serve hot, generously seasoned with chopped parsley or cilantro.