Beef khash
Description
A hearty first course. Aromatic beef hash will instantly relieve your fatigue and provide fullness and a good mood for the whole day. To achieve a perfect broth, bone-in meat should be covered with cold water and simmered over low heat for at least 2–3 hours. This way, the broth becomes rich in meaty flavor and aroma, and sets beautifully when cooled in the refrigerator. For hash, be sure to buy beef shank, oxtail, or meat on the bone. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the onion and garlic cloves in their skins thoroughly — there's no need to peel them.
- 2
Step 2
Cut the onion and garlic cloves in half, place them in a cauldron or a pot with a non-stick bottom together with the fat. Add bay leaves, salt, and ground black pepper. Add other spices and seasonings if desired. You can also add some washed onion skins—the fat will acquire a beautiful golden hue.
- 3
Step 3
Pour hot water into the container and place the cauldron on the stove, setting the heat to maximum. Bring the liquid in the container to a boil, then reduce the heat to moderate. Boil the fat for about 15 minutes. The larger the piece of fat, the longer it needs to be boiled, and vice versa.
- 4
Step 4
Then turn off the heat and let the fat cool directly in the broth. You can place the container in a cold place — the fat will cool faster.
- 5
Step 5
Then place it on a plate and put it in the freezer for 10-15 minutes. The fat will become firmer and easier to slice. Slice it and arrange on a plate. Add garlic, sprinkle with chopped green onions or other herbs, and serve with bread. Enjoy your meal!