Kazakh Beshbarmak

Name: Kazakh Beshbarmak
Total time: 180 min
Ingredients: 1 kg beef brisket on the bone; 500 g lamb shoulder; 400 g wheat flour; 2 eggs; 3 large onion; 2 bay leaf; 10 black peppercorns; 1 small bunch fresh parsley

Boiled meat served over wide sheets of hand-rolled noodle, with onions softened in the broth.

Kazakh⏱ 180 minContains 3 common allergens.

Ingredients

Beef brisket on the bone1 kg
Lamb shoulder500 g
Wheat flour400 g
Eggs2
Onion3 large
Bay leaf2
Black peppercorns10
Fresh parsley1 small bunch

Steps

1Cover the beef and lamb with 4 litres of cold water, bring to a bare simmer and skim thoroughly. Cook for 2 hours with the bay leaves and peppercorns.
2Make the dough: mix the flour, the eggs, 150 ml of the cooled broth and 1 tsp of salt into a firm dough, knead 10 minutes and rest it, covered, for 30 minutes.
3Roll the dough out as thin as you can and cut it into squares roughly 8 by 8 cm.
4Slice two onions into rings, put them in a bowl and pour over two ladles of the hot skimmed broth. Let them soften for 15 minutes — they are the sauce.
5Lift the meat out, pull it off the bones and slice it. Boil the noodle squares in the strained broth for 4 minutes, in batches so they do not stick.
6Lay the noodles on a wide platter, pile the meat on top, cover with the onions and their broth, and scatter parsley. Serve the remaining broth in cups alongside.