Khashlama in a Cauldron Over a Campfire

Name: Khashlama in a Cauldron Over a Campfire
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 servings
Ingredients: 2 kg Beef

A rich, slow-cooked meat and vegetable dish with layers of beef, eggplant, potatoes, and aromatic spices, simmered in beer for an incredible depth of flavor.

4.3

(14)

Updated : 16 June, 2025

Easy

About 30 min.

Ingredients

2 kilograms

Beef

0.5 liter

Beer

1.5 kilograms

Potato

2

Carrot

1 kilograms

Bell pepper

1 kilograms

Tomato

1 kilograms

Eggplant

1 kilograms

Onion

1

Hot chili pepper

to taste

Basil

to taste

Garlic

to taste

Salt

to taste

Ground black pepper

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Advices

Advice

Enjoy your meal! Keep in mind that how you chop the carrots will affect the final result: grated carrots will turn into a soft puree during cooking, while julienned or diced carrots will retain their shape. To remove bitterness from eggplants, slice them into strips, rounds, or cubes, sprinkle with salt, and let them sit for about 10 minutes until they release their juices. Drain the liquid, rinse the eggplants, and proceed with cooking. Note: In some cases, removing bitterness is unnecessary—young eggplants and certain special varieties usually do not have a bitter taste.

Preparation

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Step 1

Prepare all the ingredients. Using seasonal vegetables straight from the garden will make the dish even tastier and more vibrant. You can adjust the quantity of each ingredient to your liking.

Step 2

Start with the vegetables. Trim the stems off the eggplants and remove the seeds and cores from the bell peppers. Peel the onions, carrots, potatoes, and garlic. Wash all the vegetables thoroughly. If needed, soak the eggplants in salted water before cooking to remove bitterness.

Step 3

Slice the onions into thin half-rings or full rings and divide them into three portions. Place the cauldron over the fire and add one-third of the onions as the first layer.

Step 4

Rinse the beef and pat it dry with paper towels. Cut it into medium-sized pieces and place half of the meat on top of the onions.

Step 5

Sprinkle fresh herbs and add a few cloves of garlic. Basil, cilantro, or parsley work best. Lightly salt and pepper the contents of the cauldron.

Step 6

Add the second portion of onions as the next layer.

Step 7

Cut the carrots into thick strips or rounds. Place them over the onions and add a hot chili pepper if using.

Step 8

Cut the bell peppers into large cubes or half-rings and layer them over the carrots. Lightly salt this layer.

Step 9

Chop the eggplants into medium cubes and spread them evenly over the bell peppers.

Step 10

Slice the tomatoes into wedges and use half of them as the next layer in the cauldron.

Step 11

Now, add the potatoes. If you have large potatoes, cut them into 2-4 pieces; small potatoes can be added whole.

Step 12

Place the remaining beef on top of the potatoes. Add more garlic and herbs, then season with salt and pepper to taste.

Step 13

Add the remaining onions and tomatoes on top of the meat.

Step 14

Carefully pour in beer—it will give the dish a rich, malty aroma and fantastic flavor. How much beer to use? 0.5 liters (2 cups) is usually enough since tomatoes release a lot of juice. You can add a bit more if desired.

Step 15

Cover the cauldron with a lid and set it over very low heat. Simmer for at least 3 hours until all the ingredients are tender.

Step 16

Serve the beer-infused khashlama hot, garnished with fresh herbs.