Gourmets who are not indifferent to the Caucasian cuisine, know well what is Khashlama, and highly appreciate this dish. Fragrant, tender, nourishing, it is hardly able to leave anyone indifferent. It is based on meat, stewed in its own juice to softness, harmoniously combined with vegetables, giving it juiciness, and complemented by a rich bouquet of greens and spices. Most often, in traditional recipes of Khashlama, lamb and beef are found, although it can be cooked from all kinds of meat. Everyone can make khashlama from beef, having pleased relatives with nourishing and at the same time useful dish. After all, ease of preparation is one of the main advantages of Khashlama. It is only necessary to have patience and study some points, without the knowledge of which it is difficult to make a perfect Khashlama.
Cooking Features
There are a lot of recipes for beef khashlama, and they all differ not only in the composition, but also in the preparation technology. However, this does not mean that there are no general rules for making Hashlama. They are, and they need to be known to those who want to feed family members not just with stew with vegetables, but with real Caucasian Hashlama.
- Any beef is suitable for Hashlama. Even if you have the meat of an old animal, as a result of a long fire it will become soft. However, it should be understood that it can never become as tender as veal stewed in its own juice. So, if you want khashlama to have a more delicate taste and cook faster, it is better to give preference to the meat of a young animal.
- Khashlama is not a dish for which you need to buy expensive calf tenderloin. Meat on the bone will suit her even more. The best choice would be bacon.
- It is believed that it is not necessary to cut the meat for khashlama into pieces. But in this case, it will prepare much longer, and it will still have to be cut before serving. For this reason, it is advisable to chop the meat immediately and then put it out.
- Vegetables give the meat juiciness, but they should not be more than the beef itself. The exceptions are tomatoes when they replace water, that is, when meat is stewed in tomato juice.
- Liquids do not add much to Khashlama. Meat is stewed in its own juice, that's why it turns out so delicious. If you take a glass of water per kilogram of meat, that will be enough. In any case, more than half a liter of liquid per kilogram of meat can not be used.
- Khashlama is cooked only in thick-walled dishes. Otherwise, the dish burns and becomes dry. Ideal for Hashlama cauldron, you can use a thick-bottomed pot or a slow cooker.
- When cooking khashlama with beef, do not feel sorry for the fragrant greenery. Spices and dried herbs are also needed, but when you add them you need to remember the sense of proportion.
- If a potato enters the recipe, it is laid in a dish whole or cut into 2-4 pieces. You shouldn’t cut potatoes into smaller pieces, otherwise it will boil over and turn into a shapeless mass.
You can serve Khashlama with or without a side dish, with the second option being preferred. But fresh herbs must be sprinkled on the table before serving, and generously enough.
Simple beef khashlama recipe
Composition:
- veal - 1 kg;
- onions - 0, 2 kg;
- fresh tomatoes - 1 kg;
- sweet pepper - 0, 5 kg;
- fresh dill - 20 g;
- fresh basil - 20 g;
- fresh parsley - 50 g;
- garlic - 3 cloves;
- salt, spices for meat - to taste.
Method of preparation:
- Rinse the veal and dry with a kitchen towel. Cut into large pieces weighing approximately 50 g.
- Sprinkle with salt and spices, stir, leave for half an hour.
- Sweet pepper wash. Cut the peppers off the peppers, extract the seeds from the inside. Cut the peppers into thin long straws.
- Wash tomatoes. Make a cross-cut on them with a sharp knife. It should be located on the side opposite the stem. Dip the tomatoes in boiling water and blanch them for 2 minutes. Using a skimmer, remove the vegetables from the boiling water and put them in cold water for a couple of minutes - during this time they will have time to cool down to such an extent that you can peel them off without burning. Peel the tomatoes, cut the seal near the stalk together with the stalk itself, if it still remains. Slice the tomato pulp into cubic pieces, not too large.
- Wash greens and divide them into two parts. Bundle one piece.
- Chop the remaining greens.
- Cut the garlic into small pieces, cover it with chopped greens.
- Peel the onions. Cut its medium thickness into rings or halves of rings.
- Place meat on the bottom of the cauldron. Put a bow on it. Top everything up with tomatoes. Add a glass of water.
- Place peppers and greens on the tomatoes. Cover with a lid.
- Simmer meat with vegetables in a cauldron on a low heat for 2, 5 hours. Half an hour before readiness, place a mixture of crushed garlic with greens in the cauldron. Stir the dish during cooking is not necessary.
Despite the fact that the khashlama already includes a lot of greens, you can sprinkle it with chopped greens and when serving to the table.
Hashlama with beef and eggplants
Composition:
- beef - 1, 5 kg;
- sweet pepper - 0, 4 kg;
- onions - 0, 5 kg;
- tomatoes - 1 kg;
- eggplants - 0, 4 kg;
- carrots - 150 g;
- bay leaf - 3 pcs .;
- fresh greens, salt, spices - to taste.
Method of preparation:
- Meat, washed and dried, cut into pieces, like on skewers. Sprinkle with spices.
- Pepper Wash. Cut the stem and cut the peppers in half lengthwise, remove the seeds from them. Cut the pepper into half rings of medium thickness.
- Peel the eggplants and cut them into small cubes. Dip it in water, dissolving the salt in it. On a liter of water, take one or two teaspoons of salt. Soaking eggplants in salted water is necessary to remove solanine, which is not only harmful, but also gives the vegetables a bitter taste. After 20 minutes, eggplants should be well rinsed in running water to remove excess salt. If this is not done, they, and with them the whole dish will come out salty.
- Dip the tomatoes with boiling water and, after peeling, cut into circles.
- Peel the onions and cut them into halves of medium thickness.
- Cut the carrots into thin strips or sticks.
- Put half of the meat on the bottom of the cauldron, half of the onion on it, then half of the carrots, peppers, eggplants and tomatoes. Repeat layers again.
- Put greens on top, you can put bay leaves right in the bundle.
- Stew Khashlama 2 hours.
Hashlama from beef with eggplants is tender and nourishing. Especially good to cook it in the summer, when eggplant is the most delicious and affordable.
Beef Hashlama with Potato
Composition:
- beef - 1, 5 kg;
- potatoes - 0.5 kg;
- carrots - 0, 5 kg;
- onions - 0, 5 kg;
- Bulgarian pepper - 0, 5 kg;
- vegetable oil - as required;
- dried garlic, hops-suneli - to taste;
- lemon - 1 pc .;
- light beer - 0.5 l.
Method of preparation:
- Wash the beef, blot with napkins, cut into 5 by 5 cm pieces and fold into a bowl.
- In a small bowl, squeeze the juice from the lemon. Add garlic and hops-suneli, as well as 2 tablespoons of vegetable oil. Marinate the meat in this mixture for an hour, removing it for a while in the fridge.
- Cut carrots into bars, onions - half rings.
- Peel Bulgarian pepper, cut into long strips.
- Peeled potatoes, cut into thin, semicircular slices.
- Pour oil into the cauldron and heat it up. Fry the marinated meat in it for 3-4 minutes. Pour beer into it and wait for it to boil.
- Add the carrots, put the onions on it, put the potatoes and pepper on top. If desired, you can add a layer of tomatoes, pre-peeled and cut into round pieces.
- Extinguish the dish for 2 hours and serve.
Beef hashlama with potatoes will appeal to anyone who loves hearty food. She is good because she does not need any side dish.
Whatever recipe for beef khashlama you choose, it is easy to cook a tasty and satisfying dish with a unique aroma. At the same time, khashlama is worthy of even a festive table, so it can be served not only for a family dinner.
