Beshbarmak from beef

Beshbarmak is the national dish of Kazakhstan, Kyrgyzstan and many other neighboring countries. Not a single holiday table is complete without it, because beshbarmak is a special dish that, by tradition, is not included in the daily diet. The dish itself consists of minced meat combined with noodles, onion sauce and special spices. The custom of finely chopping meat did not come out of thin air; this is how eastern countries show respect for elderly people, who may have difficulty chewing large pieces.

Classic beef beshbarmak at home

If you are expecting to receive “dear” guests or just your loved ones who love Tatar cuisine, prepare a real beshbarmak from beef and homemade noodles in your kitchen. This dish will conquer everyone with its excellent taste characteristics and rich aroma.

1. 
   How to cook classic beef beshbarmak at home? Rinse the meat thoroughly and place it in a large saucepan, fill it with cold water and let it boil, remove the resulting foam using a slotted spoon and boil for about three hours over low heat until soft.
2. 
   About an hour and a half before cooking, add peeled onions (1-2 pieces), carrots, bay leaves, salt and peppercorns to the broth.
3. 
   In the meantime, let's make the noodles: sift about 400 grams of flour into a container with high sides, beat in the eggs, pour in cold broth or water and salt - knead a stiff dough, adding flour as necessary. We wrap the lump in film and let it “rest” for about half an hour, and after that time, dust the work surface with flour and lay out the dough.
4. 
   Pinch off about ¼ of the wheat lump and roll it into a thin layer.
5. 
   We cut the sheet into strips about a few centimeters wide, and then into diamonds.
6. 
   Place the pieces on parchment and let them dry a little (30-40 minutes).
7. 
   While the dough is “rising”, we strain the broth and, if time permits, cool and skim off the fat, and separate the beef into fibers.
8. 
   We peel two onions and cut them into half rings, saute ½ of them until translucent in the skimmed fat or oil, and add salt. Place the remaining onion in a saucepan, pour in two ladles of broth, pepper thoroughly and cook for about 1-2 minutes after boiling.
9. 
   Remove the vegetables from the onion broth with a slotted spoon and place them in a separate bowl, add the meat broth and add salt to your taste. Boil homemade noodles in batches for 7-8 minutes.
10. 
    Place the finished diamonds in a colander and give a little time for excess liquid to drain.Afterwards, transfer the noodles to the sautéed onions and mix thoroughly.
11. 
    Place soft wheat diamonds on a flat dish, distributing them over the entire diameter. And in the center of the plate we place the disassembled meat, supplemented with onion half rings (which we removed from the broth). Generously sprinkle the beshbarmak with ground pepper and serve each guest a portioned bowl of beef broth, garnished with chopped parsley for flavor. Bon appetit!

Beef beshbarmak with prepared noodles

Preparing beshbarmak is a rather long and labor-intensive process, which includes cooking “strong” meat broth, cooking and rolling out homemade dough, and much more. However, when using store-bought ready-made noodles, the time spent in the kitchen is reduced significantly, but the taste characteristics remain the same, so you can make your life easier.

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 6-8.

Ingredients:

• Barmless noodles – 350 gr.
• Beef – 1.5 kg.
• Onions – 4 pcs.
• Carrots – 1 pc.
• Greens – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Chili pepper - to taste.

Cooking process:

Step 1. Place the washed beef, peeled carrots and onion into a pan of a suitable size, fill it with cold water and put it on the fire.

Step 2. Bring to a boil, skim off the foam with a slotted spoon, add salt, reduce the flame and boil until tender (about one and a half to two hours).

Step 3. We “free” three heads of onions from the husks and cut them into feathers.

Step 4. Pour about a liter of broth into a separate saucepan (first remove the fat from the surface), let it boil and add chopped onions

Step 5. Simmer the onion pieces for 5-6 minutes.Season with salt and ground pepper, based on your preferences.

Step 6. Boil water in a saucepan, add some salt and boil the noodles until tender (8-10 minutes).

Step 7. Afterwards, place in a colander or sieve to drain excess liquid.

Step 8. Place a portion of noodles and slices of boiled meat in a deep plate.

Step 9. Generously pour onion broth over the beshbarmak, sprinkle with chopped herbs and hot pepper to taste. Bon appetit!

Beshbarmak beef with potatoes

There is nothing tastier and simpler than Kazakh beshbarmak, prepared at home and complemented with potatoes. This food will give you a long-lasting feeling of fullness and will relieve you of hunger for a long time. And the combination of beef and potatoes will delight your taste buds.

Cooking time – 4 hours

Cooking time - 30 min.

Portions – 6-8.

Ingredients:

• Beef – 1.5 kg.
• Potatoes – 5-6 pcs.
• Flour – 2-2.5 tbsp.
• Eggs – 2-3 pcs.
• Water – 1 tbsp.
• Salt – 1 tbsp.
• Onions – 2-3 pcs.
• Greens – 50 gr.
• Ground black pepper – 2-3 pinches.

Cooking process:

Step 1. Cut a piece of beef into small segments and place it in a large saucepan, fill it with water and put it on the stove.

Step 2. Let it simmer for a couple of minutes, skim off the foam, add salt, and then bring it to readiness over low heat, and this process takes about 2-3 hours.

Step 3. Without wasting time, prepare the dough: in a separate plate, mix sifted flour, eggs, a few pinches of salt and a glass of water - knead a stiff dough. Wrap the wheat lump in cling film and put it in the refrigerator for 30 minutes.

Step 4. Peel the potatoes, wash and cut large tubers into quarters. If the potatoes are small, leave them whole.

Step 5.Remove the finished meat from the broth and cool.

Step 6. Pour the potatoes into the rich broth and cook until soft.

Step 7. After 30 minutes, take the dough out of the cold, divide it into 4 equal parts and roll each segment into a thin layer. Cut the leaves into pieces about 6 centimeters in size.

Step 8. Remove the soft potato wedges from the broth and replace them with homemade noodles - cook for 8-10 minutes.

Step 9. Cut the peeled onion into half rings, pour in several ladles of beef broth and leave under a tightly closed lid.

Step 10. Separate the boiled meat into fibers or finely chop it.

Step 11. Assemble the food: lightly heat the plate in the oven or microwave, distribute a portion of noodles over the entire diameter, place beef in the center, and distribute potatoes on the sides. Sprinkle all components with chopped herbs and steamed onions for richness. Bon appetit!

Beshbarmak from beef in a cauldron on the stove

A classic of Tatar cuisine is, of course, beshbarmak made from beef and lamb meat, as well as homemade noodles, which will please everyone who tries this aromatic and satisfying dish. Today we present to your attention a recipe for beshbarmak, cooked in a real cast-iron, thick-walled cauldron on the stove.

Cooking time – 3 hours 20 minutes

Cooking time – 25 min.

Portions – 6.

Ingredients:

• Beef – 500 gr.
• Lamb – 500 gr.
• Onions – 2-3 pcs.
• Carrot – 1 pc.
• Flour – 1.5 tbsp.
• Eggs – 2 pcs.
• Ground black pepper – 1 tsp.
• Ground allspice – 1 tsp.
• Laurel leaves – 2-3 pcs.
• Salt - to taste.
• Greens - to taste.

Cooking process:

Step 1. Cut the meat on the bone into segments and rinse thoroughly under running water.

Step 2.Boil water in a large saucepan and add lamb and beef, be sure to skim off the foam and cook over low heat for 2.5 hours.

Step 3. Meanwhile, prepare the dough: in a separate bowl, mix sifted flour, eggs, a few pinches of salt and water (add enough liquid to make the wheat base stiff) - knead the dough.

Step 4. Wrap the flour mixture in cling film or put it in a bag and let it “rest” for half an hour so that the gluten dissolves.

Step 5. After 30 minutes, divide the dough into 4-5 pieces of the same size.

Step 6. Roll out each segment into a thin layer.

Step 7. Cut into wide strips.

Step 8. And then on the diamonds.

Step 9. Place the blanks on a cotton towel and allow time to dry.

Step 10. An hour before turning off the broth, add peeled carrots, onions, bay leaves, allspice and salt.

Step 11. Remove the finished meat from the pan, cool and separate from the bones.

Step 12. Separate the pulp into fibers.

Step 13. Strain the “strong” broth through a fine sieve or cheesecloth folded in several layers.

Step 14. If time allows, then put the broth in a cold place so that all the fat “comes out” to the surface. If there is no time, then skip this step and immediately proceed to the next one.

Step 15. Remove the husks from the onions and cut into rings. Sauté half of the slices in fat removed from the broth or in butter until soft.

Step 16. We do the other part of the onion differently: boil 2-3 scoops of broth in a saucepan and boil the half rings for 2 minutes with the addition of black pepper.

Step 17. Remove the onion from the pan using a slotted spoon and reserve the broth.

Step 18. Boil the noodles in onion broth in portions until tender (7-9 minutes).

Step 19Place the cooked diamonds in a colander.

Step 20. And then add it to the frying pan with the soft onions - mix well.

Step 21. Serve beshbarmak as follows: put homemade noodles on a large, flat dish, and in the center - disassembled meat and onions boiled in broth. Pour the clear broth into portioned bowls and sprinkle with chopped herbs. Bon appetit!

How to cook beef beshbarmak in a slow cooker?

When cooking a classic of Kazakh cuisine - beef beshbarmak in a slow cooker, the components are maximally saturated with each other's taste and aroma, and the housewife is not required to stand at the stove for a long time and constantly skim the foam from the meat to get a clear broth.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Beef – 300 gr.
• Beshbarmachnaya noodles – 100 gr.
• Onion – 70 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Place the washed beef in a bowl, fill it with cold water and turn on the “Soup” program.

Step 2. Meanwhile, peel the onion and cut it into half rings.

Step 3. Mash the onion pieces with your hand to release the juice and pour a ladle of boiling broth.

Step 4. Remove the finished meat from the bowl, let it cool slightly and cut into slices or disassemble into fibers.

Step 5. Add noodles, salt and ground pepper to the broth.

Step 6. After about 8 minutes, we catch the beshbarmak products, put them in a colander and put them on a plate.

Step 7. Spread the beef over the noodles and sprinkle with stewed onions.

Step 8. Fill the contents of the dish with aromatic broth.

Step 9. And serve. Bon appetit!