A bowl of Kakhetian Khashlama sits on the right side of a pale table, leaving open space at left; beef, onion, parsley and broth are visible.

Yield6 servings

Serving sizeone-sixth of the beef, onions and broth in the finished pot

DifficultyEasy

Dietary notesContains beef; no dairy or gluten-containing ingredient is listed, subject to product labels and cross-contact

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The dish

About Kakhetian Khashlama: Slow-Boiled Beef with Herbs

Kakhetian Khashlama is made with large pieces of beef slowly simmered until tender. This home version cooks the beef with onion, garlic, bay and black pepper, then serves it hot with some of its broth and a little parsley. The first blanching liquid is discarded so the fresh broth stays clean and light.

Khashlama is a Kakhetian dish of boiled beef and is often served at a supra. In eastern mountain areas, some versions use lamb, while beef is the defining choice for this Kakhetian preparation. Recipes differ in their meat cuts, herbs and seasonings, so this measured version is one home approach rather than a single required formula.

The beef is cut into generous chunks and briefly blanched before it goes back into a clean pot with fresh water. A long, quiet simmer gives the meat time to soften without turning the broth cloudy. Onion, garlic, bay and black pepper add a gentle savoury aroma; parsley goes in only at the end.

Serve the tender beef hot with a ladle of its broth and the soft onion from the pot. The stock should be savoury and clear rather than reduced into a thick sauce. Shoti bread or cheese can be offered separately, but neither is part of this recipe.

Cook the dish

Ingredients

Kakhetian Khashlama: tender beef with a clear, aromatic broth

Beef and broth

1,200 gboneless beef chuck, thick exterior fat trimmed to about 3 mm, cut into 5–6 cm chunks
250 gyellow onions, peeled and quartered through the root end
15 ggarlic, peeled and lightly crushed
3 Lcold water for blanching the beef; discard after use
2.5 Lfresh hot water for simmering, plus up to 500 mL boiling water for top-ups if needed

Seasoning and finish

7 gfine salt, added during the final 30 minutes
2 gwhole black peppercorns
1 gdried bay leaves, about 3 small leaves
20 gflat-leaf parsley, washed, dried and chopped

Method

Prepare the beef and aromatics. Pat the beef dry without rinsing it, trim thick exterior fat and cut it into chunks about 5–6 cm across. Quarter the onions and lightly crush the garlic. Keep the raw beef and its utensils away from ready-to-eat foods.
Blanch the beef once. Put the beef in a heavy stockpot and add the 3 L cold blanching water to cover. Bring it to a boil, skim the surface and boil for 5 minutes. Lift the beef out with clean tongs, discard the water and wash the pot before continuing.
Start the fresh broth. Return the beef to the clean pot and pour in the 2.5 L fresh hot water. Add the onion. Bring to a gentle boil, skim any foam, then lower the heat to a quiet simmer. Partly cover and simmer for 1 hour.
Add the aromatics and simmer. Add the garlic, peppercorns and bay leaves. Partly cover and continue simmering gently for about 2 hours. If the beef becomes uncovered, add a little of the reserved boiling water.
Season and check the beef. Add the measured 7 g salt for the final 30 minutes. Cook until a fork passes easily into the thickest pieces. Check the centre of a thick chunk with an instant-read thermometer; it must reach at least 63 °C and stay at or above that temperature for 3 minutes. This long simmer continues well beyond the minimum. Turn off the heat and rest the beef in the hot broth for 5 minutes.
Finish and serve hot. Remove and discard the bay leaves and peppercorns. Divide the beef and soft onion among warmed bowls, ladle over some broth and finish with the chopped parsley.

Serving, storage and substitutions

Serve Khashlama hot with the tender beef, soft onion and a ladle of broth. Shoti bread or cheese may be offered alongside, but they are separate from the recipe. The broth should remain light rather than thick or heavily reduced.

Cool leftovers in shallow containers and refrigerate within 2 hours. Keep them at 4 °C or below and use within 3–4 days. Reheat the beef and broth throughout to 74 °C.

Choose boneless beef chuck or shoulder suited to a long simmer. Leaner cuts may become drier, so keep the pot partly covered and cook only until the meat is fork-tender. Lamb appears in some eastern mountain versions, but it changes the ingredients and nutrition of this beef recipe.

Practical guidance

Troubleshooting

If the liquid drops below the meat, add a little boiling water rather than cold water. If the beef is still firm after the estimated time, keep it at a quiet simmer and check again in 20-minute intervals. Avoid a hard boil, which can cloud the broth and make the outside of the meat tough. Use a thermometer for the safety check; tenderness alone is not a substitute for reaching the safe temperature.

Nutrition per serving

Serving size: one-sixth of the beef, onions and broth
Calories: approximately 558 kcal
Carbohydrates: 7 g
Protein: 35 g
Fat: 43 g
Fibre: about 1 g
Sodium: approximately 597 mg

Allergens and food safety

The listed ingredients contain beef and do not include a major declared allergen. No dairy or gluten-containing ingredient is listed. Check packaged spices and other products for label statements and possible cross-contact.

Do not rinse raw beef. Keep it and its juices separate from ready-to-eat food, then wash hands, tools and surfaces. Check the centre of a thick beef piece with a food thermometer; it must reach 63 °C and remain there for at least 3 minutes. Cool leftovers in shallow containers within 2 hours, refrigerate at 4 °C or below, use within 3–4 days and reheat throughout to 74 °C.

To finish

The beef should be tender enough for a fork to pass through easily, while the broth stays clear and savoury.
Serve the meat hot with soft onion, a little broth and fresh parsley; offer bread or cheese separately if desired.