👨‍🍳 作り方

1. 1

   Wash and cut the beef into medium-large chunks. Place the beef in a deep pot and add enough cold water to cover it by about 2 inches. Bring to a rolling boil.

   💡 プロのコツ: Using beef with bones adds more flavor to the broth.
2. 2

   Pour out the boiling water. Add fresh water to cover the meat again, along with the quartered onion. Bring back to a boil, skimming off any foam that forms.

3. 3

   Reduce the heat to low, cover partially, and simmer for about 1 hour. Add the sliced onion, bay leaves, black peppercorns, minced garlic, and optional pepper. Do not add salt yet.

4. 4

   Continue to simmer for another 2-3 hours, or until the beef is extremely tender and falling off the bone. Add salt during the last 30 minutes of cooking.

   💡 プロのコツ: The long, slow cooking process is key to tenderizing the meat.
5. 5

   Serve the khashlama hot, with the tender beef and rich broth. Garnish with chopped fresh parsley. The meat juices left in the pot can be served as a delicious soup.

   💡 プロのコツ: Khashlama is a traditional centerpiece for Georgian feasts (supras).