Of boiled beef with aromatic spices and fresh herbs

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2018-03-27 11:09:09

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Boiled beef in Armenian is an extremely tasty dish which is prepared very quickly and easily. It is worth noting that a lunch can be done not only based on the meat of a calf, but using lamb and even chicken.

Khashlama Recipe of beef – ingredients:

  • boiled beefFresh beef meat (preferably ribs with layers of fat) - one kilogram;
  • Bell peppers (color preferred-green) – three major pieces;
  • Ripe tomatoes-four large pieces;
  • Fresh herbs (Basil, parsley, dill, kondari, cilantro) – one big bundle;
  • Potatoes – six secondary tubers.
  • Salt-one small spoon;
  • Chili red – ¼ part of the pod;
  • Garlic-three small cloves;
  • Onion – a couple of big heads.

Boiled beef: meat processing

The Beef for this dish is recommended to take the fat (flesh and bone). Therefore, the meat must be washed to remove unwanted veins and cut into medium pieces. Next, we need to start preparing the other ingredients.

Boiled beef: processing of vegetables

recipe of beef khashlamaFor this Armenian food it is advisable to purchase vegetables of medium size, as in the formation of khashlama it is recommended to put in a bowl, whole or coarsely chopped.

Green bell peppers, few potatoes, onions and ripe tomatoes should be rinsed thoroughly in warm water, then peel and stems. After that, the tomatoes need cut into thick slices, sweet pepper – four longitudinal pieces, and onions – large rings. Next, you should wash fresh herbs and coarsely chop it.

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Boiled beef: heat treatment of food

Prepared meat of a calf, you must put in a deep metal pan (no less than three quarts), pour drinking water so that the pieces of the product were completely immersed in the liquid, add the required quantity of iodized salt and put the dishes on the stove. Cooking beef is recommended for at least sixty minutes. When meat is tender, with pan drain broth, leaving the bottom only a little fluid.

Boiled beef: formation specialities

boiled beef in ArmenianOn Top of boiled beef you want to put the peeled potatoes (whole), onions, ripe tomatoes and sweet Bulgarian pepper. Each layer of vegetables should season with salt and chopped herbs. Top the dish also needed salt and put to him a broken pod of red pepper.

Next, you should close the pan with a lid and cook the boiled for forty minutes on low heat. During heat treatment, all the vegetables will give the juice, and the dish will turn out fragrant and delicious.

Correct serving

After forty minutes, the dishes must be removed from the plate and stand under the towel for another quarter of an hour. Then the boiled should be spread out on plates, generously sprinkle fresh herbs, add grated garlic and serve for lunch along with beef broth Kremenki.


Article in other languages:

BE: https://www.tostpost.com/be/ezha-napo/13568-hashlama-z-yalav-chyny-z-duhmyanym-specyyam-svezhay-zelyan-nay.html

DE: https://www.tostpost.com/de/essen-und-trinken/13571-hashlama-rindfleisch-mit-aromatischen-gew-rzen-und-frischen-kr-utern.html

ES: https://www.tostpost.com/es/alimentos-y-bebidas/13579-hashlama-de-carne-con-especias-arom-ticas-y-con-la-verdura-fresca.html

KK: https://www.tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/13571-hashlama-siyr-s-reyster-m-zde-hosh-i-st-d-mdeu-shtermen-zh-ne-bal-yn-z.html

PL: https://www.tostpost.com/pl/jedzenie-i-picie/13558-hashlama-z-wo-owiny-z-dodatkiem-aromatycznych-przypraw-i-wie-ych-zi.html

PT: https://www.tostpost.com/pt/refei-es-e-bebidas/13552-hashlama-de-carne-de-vaca-com-especiarias-arom-ticas-e-ervas-frescas.html

TR: https://www.tostpost.com/tr/yiyecek-ve-i-ecek/13574-hashlama-s-r-eti-kokulu-baharatlar-ve-taze-otlar.html

UK: https://www.tostpost.com/uk/zha-napo/13570-hashlama-z-yalovichini-z-aromatnimi-spec-yami-sv-zhoyu-zelennyu.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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