Beef khashlama is a dish unique in its slowness.
You read the recipe and as if you see an old man wise for years, slowly and carefully preparing a treat. So it is necessary if you want to serve juicy and soft beef with a unique oriental flavor to the table.
Beef khashlama - general principles of cooking
• One of the main rules for making delicious khashlama is that meat should be three times more than vegetables. The best part of beef carcass for the dish is the brisket or flesh on the bone with cartilage. From such meat, hashlama is more rich.
• Ease of preparation - the undoubted advantage of hashlama. It is enough to put all the components of the dish into the cauldron and put it on low heat. Meat with vegetables for two to three hours is simmered on a slight heat. If you use a thin-walled pan for cooking, then after prolonged stewing, the dish may burn, so the khashlama is cooked exclusively in a cauldron, although there are adapted recipes for a multicooker.
• Beef and vegetables are cut coarsely, stacked in a cauldron or multicooker bowl in layers. Sometimes pieces of meat are preliminarily fried a little 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 - a full-bodied, hearty dish that does not require a side dish. It can be served in different ways: liquid, in the form of soup; or put pieces of meat on a plate and pour them with a little gravy. In any case, the dish is sprinkled with plenty of herbs.
A simple beef khashlama recipe
Ingredients:
• 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. Cut into slices pre-washed with water brisket. Slightly add and set aside for ten minutes.
2. We transfer the meat to the cauldron, on it - a layer of onions, half rings. Put large slices of tomato on top.
3. Remove the seeds from the peppers, wash off their remnants. Cut the peppercorns in half and then with narrow transverse stripes. We spread the pepper on the tomatoes.
4. Add water to cover the top layer of vegetables quite a bit. Add some spices, slightly add.
5. At maximum heat, bring to a boil. Then we reduce the fire to a minimum and, not allowing it to boil intensively, we extinguish the hashlam for two and a half hours.
6. In the finished dish, add the grated garlic, chopped greens and let stand for a while under the lid.
Beef khashlama with eggplant
Ingredients:
• about a pound of sweet pepper;
• fresh beef - 1.5 kg;
• one kilogram of onion;
• carrots and fresh tomatoes - 1 kg each;
• a pound of eggplant;
• fresh herbs;
• laurel leaves - 3 pcs.
Cooking method:
1. First you need to rinse well and peel all vegetables. 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. Pepper and onion shred rings.
2. We wash the meat. Well dry a piece of pulp with a towel and cut into large pieces of square shape.
3. We divide the vegetables into three parts, and the meat into two and put them 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 favorite spices.
4. Between the pieces of meat, lay a sheet of parsley and repeat the layers. Vegetables should be the last on top.
5. Place the cauldron on moderate heat, cover with a lid and simmer the hashlam 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;
• large lemon;
• kilo of potato;
• kilogram of eggplant;
• onions - 750 gr.;
• six large cloves of garlic;
• 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 - in square pieces 5 × 5 cm in size and put it 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 the stones which have got casually and we pour over to meat. Add the suneli hops, add some salt and mix thoroughly, slightly crushing the pieces of beef with your hands. We leave a bowl of meat in the cold for an hour.
3. Pour a little oil into the cauldron, calcine it well and drop the pieces of marinated beef. Stirring, over high heat, fry the meat for two minutes, and pour beer to it. After boiling, simmer for 10 minutes over low heat.
4. Cut the carrots into small sticks, spread on top of the beef. Warming up a couple of minutes, put half the onion rings in the cauldron and close them with medium-sized potato wedges.
5. Lay out large pieces of tomatoes on top of the potato layer. We warm everything on a small fire, about two minutes without stirring. The next layer is made from pieces of eggplant, and on them we put wide strips of sweet pepper.
6. Cover the cauldron with a lid, cook the khashlama over a small fire for two hours, waiting for the liquid to evaporate almost completely. In the finished dish we press the garlic with a press, mix well. To your taste, add salt and, adding herbs, 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. Beef pulp washed with cold water. Dry with a towel and cut into large slices.
2. We 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 onions in the cauldron and evenly distribute it throughout the bottom. Cover the onion layer with pieces of meat. Sprinkle the beef with spices, salt and cover with a layer of bell pepper, on which we put pieces of tomato and potato. Sprinkle everything from above with chopped dill, add wine.
4. Close the cauldron, set it to the very minimum heat and cook for about three hours, until the slices of beef become soft enough.
Beef Khashlama Recipe for Multicooker
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 "Hops Suneli";
• 40 ml of refined oil;
• large eggplant.
Cooking method:
1. All vegetables are thoroughly washed, chopped coarsely. Carrots and eggplant with ringlets, pulp of bell pepper in strips. We leave one tomato, and cut the rest into slices. We chop the onion with rings.
2. Pour oil into the cooking bowl and put half of the onion rings in it, and part of the tomatoes on top. On top of them we put half the carrots and bell peppers, part eggplant and all the meat. Repeat the vegetable layers, starting with the onion. The last to be laid are eggplant. We do not mix the products laid out in the bowl.
3. Sprinkle hops-suneli on top of vegetables, add salt and lay out coarsely chopped greens, close the slow cooker. We set the timer for two hours, run the "Extinguishing" program.
4. One and a half hours after switching on, put on top the previously set aside tomato, sliced into slices, and the remaining greens.
5. After working out the program, do not open the lid, let the hashlama stand for fifteen minutes. You can turn on "Heating" for this time.
Caucasian beef khashlama
Ingredients:
• veal on the bone - 1.5 kg;
• 400 gr. Tomatoes
• large carrot;
• stem celery - 50 gr.;
• large onion;
• 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 parsley;
• a sprig of fresh thyme or thyme.
Cooking method:
1. Wash the brisket and chop it into pieces so that each contains a bone and cartilage. We spread the meat in a cauldron.
2. Coarsely chop half the onion, root and stem of celery. Cut the carrot into four parts. We shift vegetables to meat and flush everything with water. We wait for boiling, after which we cook one and a half hours on low heat, not allowing to boil. We remove the roots.
3. Thinly chop the remaining onion, cut into slices of tomatoes.
4. In the cauldron for meat we lay spices, a lavrushka and a sprig of thyme. Dip the onion and simmer for six minutes under the lid. Add tomato slices, bring to a boil. Then reduce the heat and leave to simmer for two and a half hours.
5. Sprinkle the khashlama with chopped garlic and chopped herbs.
Beef khashlama - cooking tips and tricks
• For hashlama, meat of both a young and an adult animal is suitable, prolonged stewing will soften it. The main thing is that the flesh should be pale pink, without an unpleasant odor, and its fat layer should not have a yellowish tint.
• Without a cauldron, khashlama can be prepared in a double-bottom pan or deep thick-walled stewpan. To ensure that the dish is not guaranteed to burn, in such containers it is advisable to cook hashlama, where, according to the recipe, the meat is stewed with broth or other liquids.
• Try to choose fleshy tomatoes and peppers. They will give more juice, and the whole dish will turn out juicier.
• When adding potatoes, do not chop the tubers finely. Large potatoes need to be cut into six parts, and medium ones into four. Small tubers will be pretty 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 moderation.
