Khashlama is a traditional dish of Caucasian cuisine. This is meat, stew with vegetables. Most often it is prepared from lamb. But it is also permissible to use other types of meat. Now we will tell you how to cook hashlama from beef.
Preparation of hashlama from beef
Ingredients:
- beef - 3 kg;
- onions - 2 kg;
- Bulgarian pepper - 1 kg;
- tomatoes - 2 kg;
- eggplant - 1 kg;
- carrots - 2 kg;
- greens, salt, bay leaf, spices - to taste.
Preparation
Tomatoes, onions, peppers, carrots and eggplants are cut into large cubes. Beef my and cut into small pieces. Vegetables are divided into 3 parts, since the layers will be repeated. At the bottom of a large cauldron we lay onions, carrots, aubergines, peppers and tomatoes. Top layer of meat, sprinkle it with salt and pepper, add bay leaf. Then repeat the layers of vegetables and meat again. The top layer will be vegetables. Kazan tightly covered with a lid and put on a slow fire.
We cook about 3 hours - beef will be stewed in juice, which will allocate vegetables. The lid can not be opened during cooking. Before serving, sprinkle the hashlam with chopped herbs.
Recipe of hashlama from beef with potatoes
Ingredients:
- fatty beef - 4 kg;
- tomatoes - 3 kg;
- potatoes - 3 kg;
- hot pepper - 1 piece;
- salt, red pepper - to taste;
- dry basil, parsley, tarragon - to taste.
Preparation
Meat cut into small pieces of medium size, add to the pan and pour in so much water that the meat was covered with it. Cook the meat until ready. Almost at the end of salting to taste. When the meat is ready, we take it out of the broth, and in it boil to half-cooked potatoes, cut into small pieces.
Now we begin gathering hashlam: put half the potatoes in the kazan, then half the meat, half the tomatoes cut into rings, half the greens and then repeat all the layers. In the hot pepper, make a few cuts and also place it in the cauldron. Fill it all with broth and simmer slowly on the hashlam from beef with potatoes for about 40 minutes until all the vegetables are ready.
Hashlama from beef in multivark
Ingredients:
- beef on the bone - 1 kg;
- eggplant - 0,5 kg;
- tomatoes - 0,5 kg;
- onions - 400 g;
- vegetable oil - 2 tbsp. spoons;
- coriander, parsley, basil - to taste;
- salt, pepper, hops-suneli - to taste.
Preparation
We cut beef slices, salt and sprinkle with spices. Eggplants cut into cubes, sprinkle with salt, leave for 30 minutes, and then wash off under cold water. Tomatoes we fill with boiling water and peel.
In a pan of multivarka we pour vegetable oil, we put meat, chopped onions, aubergines and mugs of tomatoes. All this is sprinkled with salt and again repeating the layers until the food runs out. The top layer should be vegetables. Pour about 100 ml of water and in the "Quenching" mode, we prepare 3 hours.
How to cook behlam from beef with beer?
Ingredients:
- beef - 1,5 kg;
- potatoes - 1,5 kg;
- onions - 1 kg;
- carrots - 1 kg;
- pepper - 800 g;
- tomatoes - 1 kg;
- coriander - 100 g;
- parsley - 100 g;
- bay leaves - 4 pcs .;
- salt, black ground pepper;
- light beer - 1 liter.
Preparation
Beef cut into large chunks. Well sprinkle with salt (dish we will not douche more)
In a saucepan with a thick bottom lay out the ingredients in this order: meat, onions, carrots, potatoes, sweet peppers, tomatoes and again all the layers repeat. Fill our products with homemade beer and sprinkle them with greens and put the bay leaf. Bring our dish to a boil, then make the fire minimal and under the closed lid (this is an obligatory condition for cooking), stew the beeslam with beef with beer for 2.5 hours.