Hearty Beef Khash Stew

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 shepherdʼs 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.
cook time: 16h
Zoe Kendrick
Hearty Beef Khash Stew

Nutrition Facts (per serving)

103
Calories
6g
Fat
2g
Carbs
9g
Protein

Ingredients (10 portions)

For hash:

Beef shanks 2.5 kg
Water 3 l
Greenery 30 g
Garlic 10 clove
Table vinegar 2 tbsp

To submit:

Radish 300 g
Vegetable oil 1 tbsp
Pickled cheese 300 g
Lavash thin 200 g

Recipe instructions

Step 1

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

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

Step 3
Before putting the khash to cook, wash everything well again and change the water one last time

Step 4

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

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

Step 6
Carefully, so as not to burn yourself, remove the bones from the broth

Step 7

Step 7
Separating the meat from the bone

Step 8

Step 8
Be sure to strain the broth through a sieve to get rid of small bone fragments

Step 9

Step 9
Squeeze a head of garlic into a separate bowl

Step 10

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

Step 11
Radish, grated or cut into pieces, is traditionally served with khash.

Step 12

Step 12
I season the radish with vegetable oil and add some salt.

Step 13

Step 13
Also, with khash there should be sliced pickled cheese on the table

Step 14

Step 14
Thin Armenian lavash is cut into small squares and dried

Step 15

Step 15
Chop the greens

Step 16

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

Step 17
Iʼm sure you will definitely appreciate this dish! Bon appetit!

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