Beef Beshbarmak: A Hearty Dinner Dish

From simple products, simple, original, for dinner! Beef beshbarmak is a traditional dish of the Turkic peoples, consisting of soft meat, homemade noodles, onions and rich broth with herbs. Traditionally, beshbarmak is made from lamb, but it is also very tasty from beef.
cook time: 3h 30 min
Liam Carson
Beef Beshbarmak: A Hearty Dinner Dish

Nutrition Facts (per serving)

148
Calories
3g
Fat
17g
Carbs
11g
Protein

Ingredients (3 portions)

Basic:

Beef 300 g
Bulb onions 2 pc
Carrot 1 pc
Bay leaf 1 pc
Dill 1 tsp
Peppercorns to taste
Salt to taste

For dough:

Wheat flour 200 g
Eggs 1 pc
Water 50 ml

Recipe instructions

Step 1

Step 1
How to make beshbarmak from beef? Prepare all ingredients. The fattier and higher quality the beef, the tastier (and higher in calories) the dish will be. You can take a piece on the bone. The success of beshbarmak directly depends on the quality and softness of the finished meat.

Step 2

Step 2
Rinse the meat under running water and place it in boiling unsalted water. There should be enough water to completely cover the meat. If you have a pressure cooker or slow cooker, definitely use them! Then the cooking time will be reduced by at least 50%!

Step 3

Step 3
Remove the foam with a tablespoon. As it boils, you can add boiling water to the pan. It is boiling water; if you pour cold water, the meat will become tough due to the temperature difference.

Step 4

Step 4
Wash and peel the carrots, cut into several pieces. Peel the onion. Add vegetables to the pan. Add bay leaves, dill seeds and peppercorns there. Salt the broth. Simmer the meat over low heat for about 1.5-2 hours, until tender. The meat should easily separate into fibers with light pressure from the spatula. The cooking time for meat depends on how old the animal was, what part of the carcass the piece is from and its size.

Step 5

Step 5
While the meat is cooking, prepare the noodles. To do this, add sifted premium wheat flour, salt to a bowl, beat in an egg and gradually pour in ice water. Knead a tight dough, like dumplings.

Step 6

Step 6
Divide the dough into 3-4 small pieces. This will make it easier to roll out the dough.

Step 7

Step 7
Using a rolling pin (or using a pasta machine), roll out the dough balls into layers no more than 1 mm thick. Cut the dough into large diamond shapes. It is believed that the skill of a Kazakh housewife can be assessed by looking at how thin the incal (noodles) she can roll out with a rolling pin.

Step 8

Step 8
Place the incal on a board or towel so that the pieces do not touch. Leave the noodles to dry until ready to serve.

Step 9

Step 9
When the meat is ready, pour 3-4 ladles of broth into a separate saucepan and bring it to a boil. The broth is called "surpa". Add onion, cut into thin half rings, into the surpa. I came across a hybrid onion: the husk is yellow and the flesh is pale purple. But I thought it would be even more beautiful this way.

Step 10

Step 10
Blanch the onion for 3 minutes over low heat until slightly softened. There is no need to bring the onion to readiness; it should remain slightly crispy. Transfer the onions to a separate bowl. Now he is waiting in the wings. This bow is called “tuzduk”. It will be needed to prevent the noodles from sticking together before serving.

Step 11

Step 11
Add a little more broth to the same saucepan and boil the noodles over low heat for 7-8 minutes. It is usually cooked in portions, in 2-3 batches, so that the incal does not stick together during cooking.

Step 12

Step 12
Place noodles on a serving platter. Place the onion on it. Leave a little onion for decoration.

Step 13

Step 13
Remove the meat from the broth and divide into fibers. The meat is traditionally ground quite finely as a tribute to the oldest guests. Place the meat in the center of the dish. Garnish the beshbarmak with the remaining onions and, if desired, fresh herbs. Pour the surpa into bowls and also decorate with herbs.

Additional rubrics

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