Khash in a multicooker
Description
Perfect for lunch. This hearty and aromatic hash is served with unsweetened baked goods not only for lunch but even for breakfast. Since nights in the mountains are cold, shepherds are always greeted at home with a steaming, piping hot hash for breakfast, so they won't get sick and can warm up. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the beef or lamb with bones, remove tendons and films from the meat. Peel the vegetables and rinse them in water.
- 2
Step 2
Place the meat in the multicooker bowl, and add the peeled vegetables as well. They will enrich the broth with their flavors and aromas. Add the bay leaves too.
- 3
Step 3
Pour in cold water. It must be cold, because as it heats up, the meat will release its juices into the liquid, resulting in a flavorful broth.
- 4
Step 4
Set the appliance to the "Cooking" or "Aspic" mode for 4 hours. Remember that the appliance will heat the water for only 30-40 minutes! After boiling, be sure to remove the foam that forms to prevent the broth from becoming cloudy. Add peeled garlic cloves to the pot 15 minutes before the end of cooking.
- 5
Step 5
Wait for the sound signal, remove the meat and vegetables from the broth, and strain the liquid. Separate the meat from the bones, place it into bowls, add the vegetables and plenty of chopped fresh herbs previously washed. Pour in the hot broth and serve the hash immediately while hot.