Beef beshbarmak – how to cook a tasty and juicy dish

Beshbarmak is a traditional dish of the peoples of Central Asia. It is prepared from meat with noodles, and also seasoned with broth and onions. And although there are many variations of the dish, it turns out especially tasty from beef. We at joy-pup tell you how to cook beef beshbarmak.

Ingredients

For meat and broth:

• Beef (pulp, ribs or brisket) – 1.5-2 kg
• Water – 3-4 liters
• Bay leaf – 2 pcs.
• Peppercorns – 8-10 pcs.
• Onion – 2 pcs.
• Salt — to taste

For noodles:

• Wheat flour — 500 g
• Eggs — 2 pcs.
• Water — 150 ml
• Salt — 1 tsp

For serving:

• Onion — 3 pcs.
• Ground black pepper — to taste
• Greens (dill, parsley) — for decoration

Step-by-step preparation of the dish

• Rinse the beef, cut into large pieces. Bring the water to a boil in a large saucepan, add the meat. After boiling, remove the foam.
• Add bay leaf, peppercorns and one onion, cut in half. Reduce heat and cook the meat for 2–2.5 hours, until soft. Finally, add salt to taste.
• Remove the finished meat from the broth, cool and cut into large pieces. Strain the broth through cheesecloth or a sieve.
• Mix flour and salt in a bowl. Make a well in the center. Crack the eggs, pour in the water and knead a dense, elastic dough. If it is too sticky, add a little flour. Wrap the dough in cling film and leave it to “rest” for 20–30 minutes.
• Roll out the dough into a thin layer (about 1–2 mm). Cut it into rectangles or squares of about 10×10 cm, dry the noodles on the table for 10–15 minutes.
• Cut the remaining onions into thin rings. Transfer the onions to a frying pan, add a little hot broth and simmer for 5–7 minutes until soft. Season with ground black pepper.
• Drop the prepared noodles into the boiling broth. Cook for 3–5 minutes until soft. Remove the noodles with a slotted spoon and place on a large plate. Place the pieces of beef on top, pour onions and broth over everything.

To be continued…