Beef Beshbarmak

Step-by-step cooking

1. Step 1:

   

   How to make beshbarmak from beef? Prepare all ingredients. The fatter and better the beef will be, the tastier (and calorific) the dish will turn out. You can take a piece on the bone. The success of beshbarmak directly depends on the quality and softness of the finished meat.

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Wash and peel the carrots, cut into several pieces. Peel the onion. Add the vegetables to the pan. In the same place, send the bay leaf, dill seeds and pepper peas. Add salt to the broth. Cook the meat over low heat for about 1.5-2 hours, until soft. The meat should easily split into fibers with a slight pressure of the shoulder blade. The cooking time of meat depends on what age the animal was, from which part of the carcass the piece is and on its size.

5. Step 5:

   

   While the meat is cooking, cook the noodles. To do this, add the sifted wheat flour of the highest grade to the bowl, salt, beat in the egg and gradually pour ice water. Knead a tight dough, as on dumplings.

6. Step 6:

   

   Divide the dough into 3-4 small pieces. So it will be more convenient to roll out the dough.

7. Step 7:

   

   With a rolling pin (or using a paste machine), roll out the dough balls into layers no more than 1 mm thick. Cut the dough into large lozenges. It is believed that the skill of the Kazakh hostess can be assessed by looking at how thin the inkal (noodles) she can roll out with a rolling pin.

9. Step 8:

   

   Place the inkal on a board or towel so that the pieces do not touch. Leave the noodles to dry until serving.

10. 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". Send the onion sliced into thin half rings to the surpa. I came across a hybrid bulb: the husk is yellow, and the flesh is pale purple. But I thought it would be even more beautiful.

11. Step 10:

    

    Blanch the onion for 3 minutes on low heat until it softens slightly. It is not necessary to bring the onion to readiness, it should remain slightly crispy. Transfer the onion to a separate bowl. Now he's waiting in the wings. Such a bow is called a "tuzduk". It will be needed so that the noodles do not stick together before serving.

12. 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 sets, so that the ink does not stick together when cooking.

13. Step 12:

    

    Place the noodles on a serving dish. Lay the onion on it. Leave a little onion for decoration.

14. Step 13:

    

    Remove the meat from the broth and divide into fibers. Meat is traditionally ground quite finely in homage to the oldest guests. Place the meat in the center of the dish. Garnish the beshbarmak with the remaining onion and, if desired, fresh herbs. Pour the sourdough into bowls and also decorate with herbs.