Kakhetian Khashlama Recipe

Wash the beef (preferably the breast part) and cut it into large, massive (fist-fisted) pieces. Place in a large saucepan, pour cold water so that the meat is well covered, and put on high heat. Foam constantly with a spoon before boiling and during the simmering process until the broth is absolutely transparent. Toss the whole selected onions, bay leaf and pepper seeds into the pot. Reduce the heat to a minimum, cover with a lid and simmer for 2.5 - 3 hours until the meat reaches your desired consistency. 20 minutes before cooking, add salt to the broth generously. Remove the cooked hashlama on a platter, sprinkle with a pinch of salt, chopped celery and serve with hot chopped garlic.