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Armenian hashlama of beef on beer in a cauldron

Armenian Beef Hashlama with Beer in a Cauldron

Wholesome, delicious, unusual, lavish, and full of vitamins. The recipe has its ancient roots in Caucasian cuisine. A very filling dish for a big group, perfect for cooking outdoors or at your country place.

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Recipe author

Armenian hashlama of beef on beer in a cauldron

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Composition / ingredients

Servings:

Beef

2.5

Beer

Potatoes

Carrots

Bell peppers

Tomatoes

Eggplant

Onion

1.5

Hot chili peppers

Basil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 6 g

Fats 13 % 2 g

Carbohydrates 47 % 7 g

73 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Armenian beef hashlama with beer in a cauldron? Hashlama is very simple to make. Cut all the vegetables into large chunks.
Step 2:

Cut the onion into half-rings.
Step 3:

Cut the tomatoes into large wedges.
Step 4:

Put a thin layer of onion on the bottom of the cauldron.
Step 5:

Lay a layer of meat on top. Use the fattier meat for this first layer.
Step 6:

Next, add another layer of onion, season the top with salt and pepper to taste, and lay on the fresh basil.
Step 7:

Next, a layer of carrots with hot pepper.
Step 8:

A layer of bell pepper, which you also salt.
Step 9:

Next, the eggplant.
Step 10:

On top of the eggplant, tomatoes with garlic.
Step 11:

A layer of potatoes with hot pepper, which you also salt.
Step 12:

A second layer of meat.
Step 13:

Top the meat with the remaining pepper, onion, tomatoes, and eggplant. Season with salt and pepper and sprinkle with basil — fresh is best, but dried will do.
Step 14:

Pour a liter of beer over all the layered ingredients in the cauldron.
Step 15:

Cover with a lid and set over very low heat to simmer gently for about three hours.
Step 16:

After that time, the dish will be ready.

Armenian hashlama stands apart from the versions made by other peoples of the Caucasus and Transcaucasia in its use of beer. That's what gives beer hashlama its distinctive taste and aroma — the scent of hops and bread comes from the beer, even though the basic method of cooking hashlama in a cauldron is the same, with the same ingredients. The dish comes out very filling, enough to feed a big group. You can make it the same way on an ordinary gas or electric stove. Choose the vegetables to your taste, if you like. One ingredient worth a note is the eggplant: some varieties are bitter, so ask about the specific variety before buying it for this dish. Not all of them turn bitter. If yours is, soak it for about an hour in clean water. When serving, if a lot of liquid has collected in the cauldron, you can serve it separately from the vegetables — that makes for a nicer presentation. If you want to make all of this on a home stove or in a slow cooker, scale the ingredients down proportionally and set the appliance to a low simmer.
Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
Note that in some cases there's no need to draw the bitterness out of eggplant — young vegetables usually aren't bitter, and neither are certain special varieties.