Beef hash

Name: Beef hash
Total time: 16 h
Yield: 10
Ingredients: 2.5 kg Beef shanks; 3 L Water; 30 g Greenery; 10 cloves of garlic Garlic; 2 tablespoon Table vinegar; 300 g Radish; 1 tablespoon Vegetable oil; 300 g Pickled cheese; 200 g Lavash thin

This soup will charge your body with energy and strength for the whole day! Previously, khash was called the food of the poor. According to legend, the king kept the good meat for himself and threw the bones into the gorge where the shepherd Khash lived. The king liked the aroma of the shepherd's stew so much that he invited the poor man to his place and ordered him to boil the bones. After this, the king kept the bones for himself and distributed the meat to the poor.

109

96893

Madelyn Powell

Author of the recipe

Calories

663Kcal

Protein

58gram

Fat

39gram

Carbs

13gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

2.5kg

3L

30g

10cloves of garlic

2tablespoon

300g

1tablespoon

300g

200g

Step-by-step preparation

Cooking time: 16 hr

STEP 1
Here is the main ingredient for khash - beef legs, or more precisely in my case, knee joints. For khash, they also take beef tails and tripe, namely tripe, but if you decide on this ingredient, you will need to first soak it and boil it separately, and only then add it to a common pan.
STEP 2
The legs need to be cut so that they fit into the pan, washed well and soaked for 6-8 hours, changing the water several times. I soaked it overnight
STEP 3
Before putting the khash to cook, wash everything well again and change the water one last time
STEP 4
Bring to a boil and skim off the foam, and then reduce the heat to the lowest setting and practically forget about it for 8 hours. I only occasionally skimmed off the foam and made sure that the broth did not boil too much
STEP 5
After 8 hours we have this aromatic, rich broth. According to the classics, neither salt nor other spices are added to the pan with khash.
STEP 6
Carefully, so as not to burn yourself, remove the bones from the broth
STEP 7
Separating the meat from the bone
STEP 8
Be sure to strain the broth through a sieve to get rid of small bone fragments
STEP 9
Squeeze a head of garlic into a separate bowl
STEP 10
Pour 1-2 ladles of hot broth and add 1-2 tablespoons. l. vinegar, salt - this will be a dressing for khash
STEP 11
Radish, grated or cut into pieces, is traditionally served with khash.
STEP 12
I season the radish with vegetable oil and add some salt.
STEP 13
Also, with khash there should be sliced pickled cheese on the table
STEP 14
Thin Armenian lavash is cut into small squares and dried
STEP 15
Chop the greens
STEP 16
We put pieces of meat on a plate, fill it with very hot broth, add salt, add garlic dressing and eat it with pita bread or put it directly on the plate and let it soak a little
STEP 17
I'm sure you will definitely appreciate this dish! Bon appetit!