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Wine with the meal: Georgian khashlama beef platter with herbs alongside a glass of Teliani red wine.

Khashlama (simply cooked beef with herbs and salt)

Khashlama is the pure essence of Kakhetian meat cuisine and impresses with its radical simplicity. In this recipe, high-quality beef is cooked for hours in water with little salt and spices until it almost falls apart by itself. The secret lies in the quality of the meat and the slow preparation, which preserves all the juices in the meat. The meat is traditionally served warm, sprinkled with plenty of fresh herbs and coarse sea salt. It is a dish that requires patience, but rewards you with its genuine taste. Together with a strong Teliani or a classic Rioja, you will experience an authentic piece of Georgian tradition that shows how little is needed for complete enjoyment.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main course, Meat dish
Cuisine Georgian
Servings 2 Servings
Calories 540 kcal

Cooking utensils

  • 1 Large saucepan with lid
  • 1 Skimmer
  • 1 Knife
  • 1 Cutting board
  • 1 Meat fork

Ingredients
  

  • 800 g Beef brisket or calf with bone and fat content
  • 1 large onion
  • 2 Bay leaves
  • 1 teaspoon black peppercorns
  • Coarse sea salt
  • 1 bunch of fresh coriander
  • 1 bunch of fresh parsley
  • 1/2 bunch of fresh basil
  • Water for infusion

Preparation
 

PREPARATION:

  • Cut the beef into large pieces (approx. 100 to 150 g per piece).
  • Peel and halve the onion.
  • Wash and roughly chop the herbs.
  • Prepare the bay leaves and peppercorns.

COOKING STEPS:

  • Place the pieces of meat in a large pan.
  • Fill the pan with cold water until the meat is completely covered.
  • Bring the water to the boil and thoroughly remove the rising foam.
  • Add the onion halves, bay leaves and peppercorns.
  • Reduce the heat and simmer the meat with the lid closed for approx. 3 hours.
  • The meat is ready when it can be easily separated with a fork.
  • Only add a generous amount of salt 30 minutes before the end of the cooking time.

DIRECTIONS:

  • Carefully lift the tender meat out of the stock with a slotted spoon.
  • Arrange the pieces of meat on a large platter.
  • Sprinkle generously with the coarse sea salt.
  • Sprinkle the chopped fresh herbs over the meat.
  • Pour a little hot cooking stock over the meat to keep it juicy.
  • Serve immediately.
  • It is traditionally served with bread and possibly some spicy mustard or horseradish.

SUPPLEMENTS:

  • Georgian flatbread (puri)
  • Fresh radishes and spring onions
  • Pickled vegetables (Pkhali)

Nutritional values per portion

Calories: 540kcalCarbohydrates: 2gProtein: 42gFat: 40g
Keyword Beef, Caucasus, Cooked beef, Georgia, Kakheti, Khashlama, Meat recipe, Purism, Teliani, Wine with food
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