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Georgian beef khashlama from beef

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1703
Kitchen Armenian
Calorie content 94.3 kcal
Portions 4 port.
Cooking time 210 minutes
Proteins * 6.9 gr.
Fats * 16.2 g
Carbohydrates* 7.6 gr.
* per 100 gr. product
Georgian beef khashlama from beef
Content

Khashlama in Georgian is different from the same Armenian dish. Vegetables are not added to it. Khashlama is prepared by the method of long-term cooking of beef from different parts of the carcass and always with fat. The recipe is simple. For khashlama in Georgian it is better to take young beef.

Ingredients

Cooking process

step 1 out of 5
Boil clean water in a saucepan. Rinse the beef well and cut into medium pieces. Transfer the meat to boiling water, bring to a boil under a closed lid and drain the water together with the froth. You can rinse the meat again with running water.
step 2 out of 5
Then fill the beef with fresh water so that the meat is only covered with liquid. Place the onion, cut into halves, with the meat. Do not add salt. Bring the broth to a boil again, remove the froth from the surface and cook the meat over low heat and covered with a lid for one hour.
step 3 out of 5
Then add laurel leaves, black peppercorns and peeled chives to the broth. Cook the meat for another two hours.
step 4 out of 5
After this time, remove the onion and bay leaf from the broth.
step 5 out of 5
Use a slotted spoon to transfer the cooked beef to a platter. Sprinkle the meat with coarse salt and finely chopped herbs. Georgian-style beef khashlama is ready. You can serve the dish to the table.

Bon Appetit!

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