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Beef beshbarmak in a cauldron

0
1338
Kitchen Kazakh
Calorie content 134.3 kcal
Portions 10 port.
Cooking time 4 h
Proteins * 7.5 g
Fats * 7.2 gr.
Carbohydrates* 18.3 g
* per 100 gr. product
Beef beshbarmak in a cauldron
Content

Beef beshbarmak in a cauldron is a picnic or Sunday dish in a large family. It is prepared at the stake. You can cook it at home on the stove, but it will not be right. The recipe is complex and time-consuming, but the result will be worth the effort. You can cook from one beef, but you can also add other meat.

Ingredients

Cooking process

step 1 out of 22
Cut the beef for this dish into several pieces and rinse them well. Place the meat in a clean cauldron and fill with 3 liters of cold water.
step 2 out of 22
Light a fire and remember to add wood to it periodically. Place the cauldron with meat on the fire.
step 3 out of 22
When the broth starts to boil, for the first 30 minutes, regularly remove the foam from the surface.
step 4 out of 22
When the foam stops forming, add the peeled carrots and onions to the broth.
step 5 out of 22
Then close the cauldron tightly with a lid. Boil the beef on a low flame, only to simmer the broth for at least 2 hours. By the end of cooking, the meat should be well behind the seeds.
step 6 out of 22
While the meat is cooking, knead the noodle dough. Pour the required amount of sifted flour into the bowl for kneading the dough. Break eggs into flour, add salt and heated water.
step 7 out of 22
First, with a spoon, and then knead the dough well with your hands. It should be tight and elastic. Roll the dough into a bun and put it in a bag for 30 minutes and leave it to rest.
step 8 out of 22
After half an hour, knead the dough a little more and cut into 4 pieces.
step 9 out of 22
Roll the pieces with a rolling pin into thin sheets no more than 2 mm thick and leave them for 30 minutes to dry a little.
step 10 out of 22
Then cut them into diamonds 6 cm long.
step 11 out of 22
Spread the diamonds on the countertop and leave for a while, so that they also dry out.
step 12 out of 22
When the meat is cooked, scoop all the fat and a little broth from its surface with a ladle, so that there are 2 cups of this liquid.
step 13 out of 22
Put peeled garlic with the stalks in a cauldron to the meat, add spices (zira is good) and salt, mix and cook the meat for another 15–20 minutes.
step 14 out of 22
Then remove all meat and cooked vegetables from the broth. Cool the meat a little and cut into small pieces. Slice across the grain.
step 15 out of 22
Peel the onion and chop it into thin half rings. Leave half the onion.
step 16 out of 22
Put the chopped onion in a separate saucepan, put the pieces of beef, a few stalks of garlic, spices into it and pour the broth to half the volume.
step 17 out of 22
Place the saucepan with meat over the fire, and simmer everything for 5-6 minutes, stirring everything with a spoon.
step 18 out of 22
Finely chop the remaining half of the onion and the washed parsley.
step 19 out of 22
Transfer them to the broth in a cauldron.
step 20 out of 22
Boil the broth and boil the prepared noodles in it until tender.
step 21 out of 22
Place the cooked noodles on a large platter. Drizzle with the fat removed from the broth and sprinkle with spices and herbs.
step 22 out of 22
Place the meat and onions on the noodles. Pour the meat broth into bowls. Beef beshbarmak in a cauldron can be served for dinner.

Bon Appetit!

 

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