Khashlama with beef
4 servings
30 minutes
In Eastern Georgia, boiled meat is considered as tasty as fried and stewed meat. There, they generally prefer dishes that can be prepared using a minimum of products and without much physical effort.
1
Place the meat whole in boiling water so that it is fully submerged, cover with a lid, and cook on low heat. For khashlama, you need fatty beef. The cow should be of medium age — neither a calf nor an old one.
- Beef: 1 kg
2
Remove the foam until boiling. Add the parsley and celery root to the pot, salt it, and cook until ready.
- Parsley root: 1 piece
- Celeriac: 1 piece
- Sea salt: to taste
3
We take the meat out of the broth. It can be eaten both cold and hot. Hot hashlama is served with crushed garlic, finely chopped herbs, and separately - strained broth. The broth can be drunk separately or poured over the meat. Cold hashlama is served with the same crushed garlic, cilantro, parsley, and sauces - tkemali and satsabeli.
- Garlic: 5 clove
- Parsley: to taste
- Cilantro: to taste
