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Beef khashlama in a cauldron

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1741
Kitchen Armenian
Calorie content 77.5 kcal
Portions 4 port.
Cooking time 210 minutes
Proteins * 4.5 gr.
Fats * 4.2 gr.
Carbohydrates* 9.7 g
* per 100 gr. product
Beef khashlama in a cauldron
Content

Khashlama, as a traditional dish of Armenian cuisine, can be prepared by any housewife, following the technology of the recipe. It takes a long time to cook due to long-term stewing of meat with vegetables, and less vegetables are put into the dish than meat. You can cook khashlama both in a cauldron and in a saucepan with a thick bottom.

Ingredients

Cooking process

step 1 out of 16
Rinse a piece of beef brisket with cold water and pat dry with a napkin.
step 2 out of 16
Rinse the tomatoes and cut into medium slices. Save juice from slicing tomatoes for stewing.
step 3 out of 16
Peel the bell pepper from seeds, remove the stalks and rinse the pepper. Then chop it into straws.
step 4 out of 16
Peel the onions and chop them into half rings.
step 5 out of 16
Rinse fresh herbs (cilantro, basil and parsley) and cut into pieces. Dried greens in sachets can be used in this dish.
step 6 out of 16
Cut the beef (meat with bone) into pieces the size of a matchbox.
step 7 out of 16
Put half of the chopped tomatoes in a cauldron or saucepan in the first layer. You need a layer of tomatoes 2-3 cm thick. This depends on the volume of your dishes. If there are not enough tomatoes, cut more.
step 8 out of 16
Put the chopped onion (half) in the second layer.
step 9 out of 16
Spread half the bell pepper in the third layer.
step 10 out of 16
Lay the chopped greens in the fourth layer.
step 11 out of 16
Sprinkle the sliced ​​beef with salt and spices to your liking and mix well.
step 12 out of 16
Place the meat on top of the vegetables and place the peeled chives on top of it.
step 13 out of 16
Then put the remaining vegetables and herbs on the meat in the reverse order: greens, peppers, onions and the top layer should always be tomatoes. Pour a glass of light beer, juice from chopped tomatoes to vegetables and meat and place everything on medium heat. When the khashlama begins to boil, reduce the heat to minimum and simmer it for 1.5-2 hours under a covered lid.
step 14 out of 16
After 1.5 hours, if you want more broth, you can add some water.
step 15 out of 16
Then put peeled potatoes and quince pieces into the cauldron. It is she who will give the dish a special flavor of taste. Put out the khashlama for another 40 minutes and you can turn off the fire.
step 16 out of 16
Beef khashlamu in a cauldron is ready. You can place them in portioned plates and serve.

Bon Appetit!

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