Categories
Blanks for the winter
  1. home
  2. ➠ Meat dishes
  3. ➠ Beshbarmak
  4. ➠ Kazakh beef beshbarmak

Kazakh beef beshbarmak

0
1447
Kitchen Kazakh
Calorie content 189 kcal
Portions 5 port.
Cooking time 55 minutes
Proteins * 10.7 g
Fats * 9.5 g
Carbohydrates* 27.2 g
* per 100 gr. product
Kazakh beef beshbarmak
Content

Kazakh beef beshbarmak, or Kazakh meat, will be a delicious and satisfying dish with which you will delight your family. It is not difficult to prepare it. Kazakhs make it from lamb, but with beef it will turn out to be no less tasty.

Ingredients

Cooking process

step 1 out of 16
First, prepare all the ingredients in the recipe.
step 2 out of 16
Rinse the beef, cut into large pieces, put in a saucepan and pour 3 liters of cold water. Place the saucepan with meat on high heat.
step 3 out of 16
Bring the meat to a boil and remove the froth from the surface. Cook the beef over low heat for 30 minutes.
step 4 out of 16
Then put the peeled onion into the broth, add black peppercorns and cook the meat for another 1 hour.
step 5 out of 16
While the meat is cooking, prepare the noodle dough. Break an egg into a bowl for kneading dough, add salt, pour a glass of water and mix well with a whisk.
step 6 out of 16
Then pour the flour sifted onto a sieve and knead the dough with a spatula.
step 7 out of 16
When the dough has taken up all the flour, transfer it to the countertop and knead well with your hands.
step 8 out of 16
Then cover the dough with a deep plate and leave to rest for 30 minutes.
step 9 out of 16
After this time, roll out the dough with a rolling pin into a thin sheet no more than 3 mm thick. Cut the rolled out dough into 4x4 cm squares.
step 10 out of 16
After an hour and a half of boiling the beef, remove the onion and all the peppercorns from the broth. Salt the broth to your taste, put 2 laurel leaves and cook the beef for another half hour.
step 11 out of 16
Then remove the meat from the broth with a slotted spoon into a separate bowl and cool slightly.
step 12 out of 16
While the meat is cooling, peel the onion and chop it into thin half rings.
step 13 out of 16
Transfer the chopped onions to a separate saucepan, pour the fat removed from the broth and simmer for 5 minutes over low heat.
step 14 out of 16
Cut the chilled meat across the grain into small pieces.
step 15 out of 16
Take away part of the broth to serve the dish, because Kazakhs drink beshbarmak with it. Boil the noodles in the remaining broth until tender.
step 16 out of 16
Transfer the boiled noodles to a large platter. Top the noodles with slices of meat and stewed onions. After stewing the onions, pour the fat over the dish and sprinkle with fresh herbs. Kazakh beef beshbarmak is ready. You can serve it to the table.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *