Beef Khashlama
by Editorial Staff
The khashlama recipe is perfect for most novice housewives. It is very simple to prepare khashlama, but the result is amazing. Khashlama can be in the form of the first or second course, in different variations. For example, khashlama with beer, beef and vegetables.
Ingredients
- Beef (veal), brisket – 500 g
- Potatoes – 600 g
- Tomatoes – 500 g (4-6 pcs.)
- Sweet pepper – 200 g (1 pc.)
- Onions – 300 g (2-3 pcs.)
- Garlic – 2 cloves
- Light beer – 150 ml
- A mixture of herbs (parsley, basil, and cilantro) – 1 bunch
- Black pepper – to taste
- Spices for meat – to taste
- Salt – 1 teaspoon
Directions
- Prepare meat for khashlama – remove bones, films, and veins, cut into pieces the size of a matchbox. Salt, roll in ground pepper, and meat spices.
- For this dish, a cauldron or a saucepan with a thick bottom is perfect. Chop the tomatoes and place half the tomatoes in the bottom of the pot in the first layer.
- Cut the onion into half rings and place half of the next layer on top of the tomatoes. Bell peppers (half) cut into cubes will be the next layer of khashlama.
- Finely chop the greens and place them on top of the vegetables.
- Put the spiced meat and garlic on the greens. The garlic can be sliced into slices for a brighter flavor.
- Next, lay the vegetables in layers in the reverse order – peppers, onions, and tomatoes. Pour beer over vegetables and meat.
- Put the pan over low heat, cover, and leave the meat and vegetables to simmer in their own juice for 1-1.5 hours. Do not add water or stir! Juice from vegetables and meat, as well as beer, will completely cover our dish.
- Peel and dice the potatoes and add to the pot. Season with a little salt. Simmer vegetables with meat for another 30 minutes, until the potatoes are tender.
- Khashlama on beer, beef with vegetables and herbs, ready.
Enjoy your meal!
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