Beshbarmak from beef

Step-by-step preparation

Cooking time: 3 hr 30 mins

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.

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%!

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.

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.

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.

6. STEP 6

   

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

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.

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.

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.

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.

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.

12. STEP 12

    

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

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.

Comments on the recipe

Corason

24.11.2023

5

I have never cooked beef beshbarmak. I decided to try it and took this recipe as a basis. I made it from pork, but I didn’t boil it, but simmered it with fried onions in a frying pan in water for about 30 minutes until soft. I made the dough according to the description in the recipe, it turned out quite tight. Rolled out the dough and cut into squares. And to make it even tastier, I put dill and garlic on each square of dough, wrapped it in rolls and simmered it in a pan with stewed meat. It turned out very fragrant and original. My a la beshbarmak flew off the plate. The dough turned out very tasty, and with garlic and herbs it was absolutely great. The meat is soft and juicy. Everything fits together perfectly. The dish is hearty, aromatic and tasty. Next time I'll try to make beshbarmak from beef. Thanks to the author for the idea!

viktorina

24.11.2023

4.8

Great dish!!! Easy and simple to prepare. Thank you!!! Instead, my option.

Elena

24.11.2023

4.7

I prepared this dish, very tasty, thanks for the recipe.

Pirko Rita

24.11.2023

4.9

This beef Beshbarmak recipe was taken as a basis. I've made this dish before, but I made it with chicken. I note that I liked it much better with beef. I really love this dish with potatoes, so I didn’t refuse to add it. Unfortunately, I didn’t have any red onions in the refrigerator at the time of cooking, but it turned out well with white ones too. Super juicy! The best ones I've ever made: the perfect ratio of flour to water. Next time I will try to prepare beshbarmak completely according to the author’s recipe, without deviating from a single step.

Julia

24.11.2023

5

Beshbarmak is a recent guest on our table, but already everyone’s favorite! Replaced beef with goose. First, I boiled the goose meat, adding seasoning to the broth. The broth turned out to be very aromatic, rich with “stars”, and the meat was soft and fatty in moderation, the whole “zest” of the dish. I also made homemade noodles. I placed everything on a plate. The finished dish was sprinkled with juicy onions and fragrant parsley. I poured the broth into separate plates. An indescribable taste and aroma reigned. Thanks to the author for the recipe!