Khashlama with Beef
Main Dishes • Georgian
Description
In Eastern Georgia, boiled meat is considered just as delicious as fried or stewed. They generally prefer dishes that can be prepared using minimal ingredients and without much physical effort.
Ingredients
- Beef 0 lbs
- Parsley 1 piece
- Celery salt 1 piece
- Garlic 5 cloves
- Parsley to taste
- Cilantro to taste
- Ocean salt to taste
Step-by-Step Guide
Step 1
Place the whole piece of meat in a pot of boiling water so that it is completely submerged, cover with a lid, and simmer on low heat. For khashlama, you need beef with some fat. The cow should be of medium age — not a calf and not an old cow.
Step 2
Remove the foam before boiling. Add the whole parsley and celery roots to the pot, season with salt, and cook until done.
Step 3
Remove the meat from the broth. It can be eaten either cold or hot. Serve hot khashlama with crushed garlic, finely chopped herbs, and separately — strained broth. The broth can be drunk separately or poured over the meat. Serve cold khashlama with the same crushed garlic, cilantro, parsley, and sauces — tkemali and satsivi.
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