Beef khashlama

Layer beef and vegetables in one heavy pot and let gentle heat do the work. Fork-tender meat matters more than an exact timer.

This recipe has not been kitchen-tested.

Prep: 20 min · Cook: 150 min · Serves: 4

Ingredients

• 800 g — beef for braising
• 400 g — potatoes
• 200 g — onion
• 400 g — tomatoes
• 200 g — sweet pepper
• 350 ml — water
• 6 g — salt
• 2 g — ground black pepper

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Layer 4 cm beef chunks with sliced onion, potatoes, tomatoes and pepper in a heavy pot. Add water, salt and black pepper. Bring to a boil; cover and simmer gently 2–2.5 hours, until beef is fully cooked and fork-tender.
3. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.