Khashlama (Georgian Boiled Beef)
Khashlama is a simple yet deeply flavorful Georgian dish, particularly popular in the Kakheti region. It consists of slow-cooked beef, often with bones, simmered with onions, herbs, and spices until incredibly tender. It's a staple at Georgian feasts (supras) and is appreciated for its rich, savory broth.
🧂 Ingredients
- 1 kg Beef(preferably with bones (e.g., chuck, ribs, or brisket), cut into large chunks)
- 2 large Onion(one quartered, one sliced)
- enough to cover Water
- 2-3 Bay leaves
- 6 Black peppercorns
- 2 cloves Garlic(minced)
- 30 g Fresh parsley(chopped, for garnish)
- to taste Salt
- 1 Red or green pepper(optional, for flavor)
👨🍳 Instructions
- 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.
💡 Tip: Using beef with bones adds more flavor to the broth. - 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
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
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.
💡 Tip: The long, slow cooking process is key to tenderizing the meat. - 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.
💡 Tip: Khashlama is a traditional centerpiece for Georgian feasts (supras).
💡 Pro Tips
- ✓The quality of the beef is important; choose cuts with good marbling and bone for best flavor.
- ✓While traditionally boiled, some modern recipes might involve a brief sear before simmering.
- ✓The broth itself is as important as the meat and can be enjoyed on its own or with bread.
🔄 Variations
- In mountainous regions like Tusheti, khashlama is often made with lamb.
- Some recipes include a splash of wine for added depth.
- A touch of tomato paste can be added for color and a slight tang.