Khashlama from beef - delicious recipes of delicious and rich Caucasian dishes

Gourmets who prefer meat dishes often turn to recipes for Caucasian cuisine, while a simple delicate dish called a beef halmash is very popular. The main component is meat, which is stewed in its own juice, vegetables are added harmoniously for juiciness.

How to cook hashlama from beef?

There are quite a few recipes for such dishes as veal hashlam, which differ in the cooking process. However, there are general rules for cooking:

1. For hashlama beef or veal is suitable. The meat of the old animal can be subjected to prolonged quenching, and then it will become soft. However, for quick preparation and delicate taste, it will be preferable to take veal.
2. Beef chowder is prepared from meat for bones or brisket.
3. Meat is not necessarily cut, it can be stewed and in its entirety, but this process will be much longer.
4. To prepare the hashlama thick-walled dishes will fit, which will not let it burn.

Recipe of hashlama from beef in Armenian style

A dish like a hashlam from beef in Armenian is more like a thick soup , where meat and vegetables are present. In this dish, one important rule is used: the components must be laid out in a sauté pan in layers, with this method they will be evenly cooked and stewed. The juice from all the ingredients gives a rich broth that softens the meat and adds juiciness to it.

Ingredients:

• beef - 1 kg;
• potatoes - 1 kg;
• fresh tomatoes - 4 pcs .;
• Bulgarian pepper - 2 pieces;
• onion - 2 pcs .;
• salt pepper;
• greenery.

Preparation

1. Wash beef and cut into large pieces. In a saucepan for 4 liters, put in meat and add 3 liters of water, weigh for about an hour.
2. From the top, alternately lay layers of large-cut vegetables, add greens.
3. Hashlama from beef will be ready an hour after extinguishing on a slow fire.

Hashlama in Georgian from beef - recipe

Such a variation of the dish as a hashlam from beef in Georgian is prepared from a fatty brisket. There are several ways of cooking: more complex, which is served at weddings and other festive events, it means a lot of seasonings and vegetables. There is also a simpler option, which will please relatives in the family circle.

Ingredients:

• beef brisket - 2-3 kg;
• onion - 2 pieces;
• parsley and coriander - 100 g;
• celery - to taste;
• bay leaves - 2 pcs .;
• salt and hot pepper.

Preparation

1. Rinse the brisket, cut into each piece on the bone.
2. In the cauldron, which is filled to the top with water, pour in the meat, add the rest of the ingredients.
3. Fire put on a maximum until boiling, and then boil the broth on a small fire for 3 hours.
4. Khashlama from tender beef can be filled with broth or served without it.

Hashlama - beef recipe with beer

One of the most original dishes is a hashlama from beef with beer. This component will be an excellent basis for extinguishing, give the dish a flavor and a unique taste. The advantage of using it is that the products will be evenly quenched and saturated with the beneficial substances present in the beer.

Ingredients:

• beef - 1,5 kg;
• potatoes - 1,5 kg;
• onions - 1 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• cilantro -100 g;
• pepper - 500 g;
• beer (light) - 1 l;
• bay leaf, salt, pepper.

Preparation

1. Beef large chop, sprinkle with salt, leave for half an hour.
2. Cut the potatoes into slices, cut the pepper along into parts, cut the carrots into circles, tomatoes - half-rings, and finely chop the cilantro.
3. In the pan, put the ingredients in order: first the meat, then the vegetables in turn.
4. Pour the products with beer and sprinkle with herbs, add a bay leaf.
5. Preparation of hashlama from beef is completed by its quenching on a small fire, for 2.5 hours.

Hashlama from beef tails - recipe

Traditionally, the dish is cooked from pieces of meat, but you can use beef legs and tails. Bones need to be boiled for 4-6 hours, while changing the turbid water needs 2-3 times. Hashlama from beef, the recipe of which includes beef tails, is prepared necessarily with spices and seasonings, giving a rich flavor.

Ingredients:

• beef tails - 400-500 g;
• water - 2-2,5 l;
• fresh greens - 1 bunch;
• tomatoes - 4 pcs .;
• bay leaves - 2-3 pcs .;
• salt pepper.

Preparation

1. Rinse the tails and cut into large pieces, put the thick-walled dishes on the bottom, add water, stew for 2-2, 5 hours.
2. Put the meat in a baking dish, cut the tomatoes from the top and send it to the oven for 30-35 minutes.
3. Khashlama from tender beef when serving served under the green.

How to cook hashlama from beef in kazan?

An excellent alternative to a shish kebab will be a hashlama from beef in a cauldron. A special feature of the dish is that it can be cooked and at the stake during trips to the dacha, and on a regular stove at home. As a liquid, it is recommended to use beer, giving a special unrivaled taste, impregnating all components.

Ingredients:

• beef - 2 kg;
• tomatoes - 1 kg;
• carrots - 1 kg;
• onions - 1 kg;
• eggplant - 1 kg;
• beer - 1 l;
• greenery;
• salt pepper.

Preparation

1. Cut all the ingredients large and lay them in layers alternately.
2. Sprinkle with herbs and spices, pour beer.
3. The recipe for cooking hashlama from beef is completed by quenching it on low heat until cooked.

Hashlama from beef at the stake

A wonderful way to diversify recreation in nature is cooking a dish such as soup-hashlama from beef. The process of cooking is carried out on a fire, so that the food is soaked with its aroma. Time will take several hours, so you should remember to add wood to the fire occasionally, so that the delicacy continues to be prepared.

Ingredients:

• beef - 1 kg;
• tomatoes - 0.5 kg;
• carrots - 0,5 kg;
• onion - 0,5 kg;
• water - 3 l;
• greenery;
• salt pepper.

Preparation

1. Cut all the ingredients large and fold them into the cauldron.
2. Salt, pepper, pour water.
3. Cook on the bonfire until the softness of meat.

Recipe of hashlama from beef in multivark

Modern technology makes it possible to make meat without burning because its fidelity will occur at a suitable temperature. Beginner chefs will be able to make such a variation of the dish as a hashlama in a multivarquet of beef, the cooking process will consist in preparing the ingredients and setting the correct mode.

Ingredients:

• beef - 0,5 kg;
• tomatoes - 3 pcs .;
• onion - 2 pieces;
• Bulgarian pepper - 1 pc .;
• eggplant - 1 piece;
• carrots - 1 piece;
• greenery;
• salt pepper.

Preparation

1. Bottom the bowl with oil, layer with onions, tomatoes, eggplant with pepper and meat.
2. Add seasonings and greens.
3. Set the "Quenching" function for 2.5 hours.