Name: Kakhetian Khashlama (slow-boiled beef)
Prep time: 20 min
Cook time: 6 h 10 min
Total time: 3 h 40 min
Cuisine: Georgian
Ingredients: 1,800 g boneless beef chuck or shoulder, trimmed of heavy exterior fat and cut into 6–8 cm chunks; 2,500 ml water for the first boil; discard after use; 3,000 ml fresh water, or enough to cover the beef by about 3 cm; 180 g large onion, peeled and halved; 10 g garlic, about 2 large cloves, lightly crushed; 0.5 g bay leaves, about 2 leaves; 1.5 g whole black peppercorns, about 6; 8 g coarse salt, for serving to taste; 30 g fresh coriander/cilantro leaves, roughly chopped

Wide clay platter of Kakhetian boiled beef with clear broth, fresh coriander and coarse salt on a wooden table.

Yield6 servings

Active preparation20 minutes

Cooking190 minutes, including a 10-minute first boil and 3 hours of simmering

Covered rest10 minutes

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The dish

About Kakhetian Khashlama (slow-boiled beef)

### ხაშლამა კახური

Kakhetian khashlama is a generous dish of beef simmered until tender and served hot. It is a familiar presence at Kakhetian feasts, where the meat itself—not a thick sauce or a long list of vegetables—takes the lead.

This measured home version starts with a short boil that is poured away. The beef then cooks slowly in fresh water with onion; garlic, bay and pepper join later so their aroma stays clear rather than overpowering. The broth remains light and can be ladled beside the meat or saved for soup.

Finish with chopped coriander (cilantro) and coarse salt at the table. Kakhetian khashlama is kept distinct here from richer bozbashi preparations and from mountain versions made with lamb.

Cook the dish

Ingredients

Kakhetian Khashlama (slow-boiled beef)

Beef

1,800 gboneless beef chuck or shoulder, trimmed of heavy exterior fat and cut into 6–8 cm chunks

First boil

2,500 mlwater for the first boil; discard after use

Fresh cooking liquid

3,000 mlfresh water, or enough to cover the beef by about 3 cm
180 glarge onion, peeled and halved
10 ggarlic, about 2 large cloves, lightly crushed
0.5 gbay leaves, about 2 leaves
1.5 gwhole black peppercorns, about 6

To finish

8 gcoarse salt, for serving to taste
30 gfresh coriander/cilantro leaves, roughly chopped

Method

Cut the beef. If needed, rinse the beef briefly under cool running water and pat dry. Cut it into medium-large 6–8 cm chunks.
Parboil and drain. Bring 2,500 ml water to a boil in a large pot. Add the beef and boil for 10 minutes. Drain and discard this water, then rinse the pot.
Start the fresh broth. Return the beef to the clean pot and add 3,000 ml fresh water and the halved onion. Bring to a boil, skim the foam, then lower the heat to a gentle simmer. Do not add salt.
Simmer with onion. Partly cover and simmer for 60 minutes at a quiet bubble. Keep the beef mostly submerged; top up only with boiling water if needed.
Add aromatics and finish cooking. Add the lightly crushed garlic, bay leaves and peppercorns. Partly cover and simmer another 120 minutes, until a fork slides easily into the beef. Check a thick piece with a thermometer: it must reach at least 63°C, then rest for 3 minutes. The longer simmer makes the chuck tender. Remove the bay leaves.
Rest and serve. Rest the beef, covered in its hot liquid, for 10 minutes. Lift it out and serve hot with a little clear broth, chopped coriander and coarse salt to taste. Strain and serve the remaining liquid separately or reserve it for soup.

Practical guidance

Tips for success

Cut the beef into even 6–8 cm chunks so they soften at a similar pace.
After adding fresh water, keep the pot at a quiet simmer; a hard boil can cloud the broth and roughen the meat.
Add the finishing salt at the table. This keeps the broth unsalted during its long simmer and lets each diner season their portion.

Practical guidance

Keep raw beef and its juices separate from ready-to-eat foods; wash hands, the knife and board after handling it.
Do not salt the pot early: the recipe is finished with coarse salt at the table, and the broth should stay clean-tasting.
Refrigerate leftover beef and broth in shallow covered containers within 2 hours, at 4°C or colder. Use within 3–4 days; reheat to 74°C throughout.

Nutrition per serving

Estimated nutrition per serving

Approximate values for one-sixth of the beef batch, with a share of the aromatics:

Energy: about 490 kcal.
Carbohydrates: about 4 g.
Protein: about 76 g.
Fat: about 18 g.
Fibre: about 1 g.
Sodium: about 670 mg.
Basis: estimated batch total of about 2,960 kcal, 21 g carbohydrate, 455 g protein, 105 g fat, 4 g fibre and 4,020 mg sodium, divided by six. The calculation uses a reference value for braised trimmed lean beef and a 75% cooked yield from 1,800 g raw beef, plus onion, garlic, coriander and about one-sixth of the optional 8 g finishing salt. Beef trim, yield, salt eaten and broth portion change the estimate; rounded values.

Allergens and food safety

No major allergens are present in the listed ingredients. Keep raw beef chilled and avoid contact between its juices and ready-to-eat foods. Use a food thermometer to confirm at least 63°C in the centre of a thick piece, followed by a 3-minute rest. Refrigerate cooked meat and broth within 2 hours at 4°C or below, use within 3–4 days, and reheat to 74°C throughout.

Serving and finish

The meat should pull apart easily with a fork while holding its shape; the broth should remain light and clear.
Serve the beef with a small ladle of broth, freshly chopped coriander and coarse salt on the side.

About Kakhetian Khashlama (slow-boiled beef)

Ingredients

Beef

First boil

Fresh cooking liquid

To finish

Method

Tips for success

Practical guidance

Estimated nutrition per serving

Allergens and food safety

Serving and finish

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