≡ Step by Step Easy Beef Khashlama Recipe, Georgian cuisine recipe with photo.

A meat dish - khashlama, without which it is difficult to imagine the abundant Kakhetian or Imeretian feasts, is prepared simply simply. All that is needed for this is to choose a thicker piece of fatty beef brisket on the market, certainly on the ribs. And boil the meat traditional recipe. Of course, lamb khashlama also has the right to life, but I prefer beef.

In some regions of Georgia, it is more difficult to prepare khashlama, the recipe involves the addition of many seasonings, vegetables - and such a treat, as a rule, for a wedding or other celebration, but more often even at such feasts, the recipe for making khashlama is very simple. And if you just want to have a delicious lunch or please your loved ones with delicious meat dish, it will definitely come in handy.

Ingredients for making khashlama for 6-7 servings:

beef brisket (2-3 kg),

red and white onions (2 medium heads each),

green cilantro or young parsley (70-100 g),

celery (stems and roots) to taste

bay leaf (2 pcs),

salt and hot pepper(in pods) to taste

How to cook khashlama:

Beef, even brisket, takes a long time to cook. And the most relish in khashlama is soft, well-cooked meat. Therefore, start cooking about three hours before serving, it will not work faster.

First, rinse the meat, dry it on napkins, and then chop it into pieces so that each one is with a bone. Do not grind, the pieces should be large.

Put the sliced brisket in a cauldron (cauldron), add 5 liters of filtered and chilled water. Toss the washed cilantro over the meat (set aside a little for serving), then the peeled onions, celery roots and separately sliced celery stalks.

Make the fire under the container small - and wait for the boil. Carefully remove all the foam and cook the broth with a small boil - just like you cook aspic. Three hours is the minimum.

Cut the pepper pod, remove the bitter seeds, cut the flesh into strips. Together with the bay leaf, add to the khashlama about 20 minutes before it is ready.

In a large deep dish, place the fragrant pieces of brisket, sprinkle with salt and finely chopped (previously set aside) cilantro. If desired, meat can be poured with broth, but Georgians usually serve it separately. Fresh cheese and hot pita bread will come in handy. In addition, cheese pies are always served at Georgian feasts.

One of the most delicious Caucasian dishes is beef khashlama. In fact, this is a tricky way to boil beef meat. Do everything strictly according to the recipe - and you will be delighted with the result.
Surely many of you have heard about the existence of such a dish as khashlama. It's very popular caucasian dish, which is considered traditional in Kakheti (region of Georgia). There, this dish is ritual in nature. In other Caucasian regions, khashlama is also prepared from other types of meat, but today I will focus on the beef khashlama recipe. So let's get ready!
Servings: 4
A simple beef khashlama recipe, a Georgian cuisine recipe with a photo and a step-by-step description of the cooking process. According to this recipe, it is easy to cook it yourself at home in 4 hours. It contains only 67 kilocalories.

Complexity: simple recipe
National cuisine: Georgian cuisine
Dish type: Pastries, Khashlama

Preparation time: 20 minutes
Time for preparing: 4 h
Amount of calories: 67 kilocalories
Servings: 4 servings
Reason: For lunch

Ingredients for four servings
Young beef - 1 Kilogram
Bay leaf - 2 Pieces
Black peppercorns - 6 Pieces
Onion - 1 Piece
Garlic - 2 Cloves
Salt - - To taste

Step by step cooking
Wash the beef and cut into large pieces. Put in a deep saucepan with hot water, cover with a lid and put on fire. Bring to a boil, then drain the water.
Pour the beef with fresh water, add the onion cut in half. I don't salt. Bring to a boil, carefully remove the foam from the surface of the water. Cover, leaving a small opening, and cook for 1 hour over medium heat.
After an hour, add bay leaf, black pepper and garlic. Cover again and cook for another 2 hours. After 2 hours, beef halsham is ready. Serve pieces of meat with a small amount of broth in which they were cooked and fresh herbs.

I love Georgian cuisine. My love did not start yesterday, with a visit to a small cafe near the Gorkovskaya metro station in the distant 90s. In already distant))) And since then, rarely, but tasty, I or we visit the culinary establishments of our southern neighbors.
Today it hit me. Today I wanted something sunny, satisfying, spicy. And I remembered this sign. "Georgian Cuisine", "Bagration Hall". That's it, I thought. Went in and...
The staff greeted me very friendly and welcoming. And even if in a Georgian restaurant the waiter and waitress looked more like natives of very Central Asia, but in fact, maybe a Georgian is not a nationality, but a sense of self? Like an American. Moreover, they immediately lifted my spirits. I immediately ordered black tea with milk, because I was going to study the extensive menu for a long time, look around, ask questions and generally expand my culinary horizons. Alas, alas ... Here I was disappointed ... It did not make sense to study the menu for a long time. Four leaves - everything is like a gourmet restaurant. Well, while they bring tea, let's look at the interiors ... M..yes ... I sat and thought of what to call this style? Renovation - that's something like this ... Renovation in the station restaurant. Not enough girls in white aprons.
Here the first surprise awaited me. They brought tea. Let me remind you, I ordered black tea with milk. They brought me a teapot of black tea with milk .... Milk was poured into the teapot. What a sweet spontaneity))) I allowed myself to dream a little. But I would order tea with jam, for example. Would they put jam in the kettle too? Or even cooler - I would order tea with a cake ... It's scary to imagine what I would see in the teapot.
In general, the staff made a strange impression. the same as the interior. Kind, good people, you can see right away. But from some other world. Maybe from the world of art or construction work. But definitely not from a restaurant.
Then there was dolma, khashlama and a salad of grilled vegetables. And all this corresponded to the level of both the interior and the staff. those. there was absolute harmony. The chef, apparently, was also from another world and also not related to cooking.
So I will summarize.
The menu consists of a couple of dozen dishes, no more than half Georgian.
1. dolma - strong 4. Quite edible.
2. Khashlama is so strong meat soup. Well, i.e. he must be strong. rich, with spices and vegetables. it should be. but was not. A few pieces of lamb floated in the broth. and a few leaves of something green.
3. Salad ... M ... yes ... I could not eat it. I couldn't even start eating it properly. It was something so shapeless, sliced, softened and did not look like vegetables after a barbecue. And the powerful aroma and taste of garlic suggested suspicious thoughts. Very suspicious.
in general, only tea pleased. Yes, and another 30% discount))) This caused another smile. What a naivety… after all, even with a 30% discount, I ate almost 1000 rubles. for soup, salad, appetizer and tea with bread.
In general .... If you drive by - drive by)))

A meat dish - khashlama, without which it is difficult to imagine the abundant Kakhetian or Imeretian feasts, is prepared simply simply. All that is needed for this is to choose a thicker piece of fatty beef brisket on the market, certainly on the ribs. And cook the meat according to the traditional recipe. Of course, lamb khashlama also has the right to life, but I prefer beef.

In some regions of Georgia, it is more difficult to prepare khashlama, the recipe involves the addition of many seasonings, vegetables - and such a treat, as a rule, for a wedding or other celebration, but more often even at such feasts, the recipe for making khashlama is very simple. And if you just want to have a delicious lunch or please your loved ones with a delicious meat dish, then it will definitely come in handy.

How to cook beef khashlama

Ingredients for making khashlama for 6-7 servings:

beef brisket (2-3 kg),

red and white onions (2 medium heads each),

green cilantro or young parsley (70-100 g),

celery (stems and roots) to taste

bay leaf (2 pcs),

salt and hot pepper (in pods) to taste

How to cook khashlama:

Beef, even brisket, takes a long time to cook. And the most relish in khashlama is soft, well-cooked meat. Therefore, start cooking about three hours before serving, it will not work faster.

First, rinse the meat, dry it on napkins, and then chop it into pieces so that each one is with a bone. Do not grind, the pieces should be large.

Make the fire under the container small - and wait for the boil. Carefully remove all the foam and cook the broth with a small boil - just like cooking aspic. Three hours is the minimum.

Cut the pepper pod, remove the bitter seeds, cut the flesh into strips. Together with the bay leaf, add to the khashlama about 20 minutes before it is ready.

Every nation has recipes for national pies: kulebyaka, kurnik, rasstegay - these are just a few names from Russian cuisine that is well known to us. Italian open pies with cheese and other toppings - pizza, we also love and know everything. And for those who don’t know how to bake them or simply don’t have time, the delivery of St. Petersburg pizza on order directly to your home, office or any other place will help. This opportunity to get food to order often simplifies life, especially if you have guests rushing to your place or there is neither energy nor time left to prepare dinner.