Kazakh Beshbarmak
Kazakh boiled lamb and beef served over broad homemade noodles with onion broth.
Equipment
- Large stockpot
- Rolling Pin
- Chef's knife
- Large serving platter
Ingredients
Meat and Broth
- 2 lb bone-in lamb shoulder cut into large pieces
- 1 1/2 lb beef brisket
- 12 cups water
- 2 tsp fine salt divided
- 2 large yellow onions thinly sliced
- 1 tsp black peppercorns
Noodles
- 3 cups all-purpose flour
- 2 large eggs
- 3/4 cup water as needed
- 1/2 tsp fine salt
Instructions
Cook the Meat:
- Cover the lamb and beef with the water. Bring just to a boil, skim, then add peppercorns and 1 1/2 teaspoons salt.
- Simmer gently for 2 to 2 1/4 hours until tender. Lift out the meat, strain the broth, and slice the meat across the grain.
Make the Noodles:
- Mix flour and salt with eggs and enough water to form a firm dough. Knead until smooth, cover, and rest 30 minutes.
- Roll thin and cut into broad uneven diamonds. Cook in simmering strained broth for 4 to 6 minutes.
Finish:
- Poach the onions in 2 cups of broth for 8 minutes. Arrange noodles on a platter, add meat and onions, and serve extra broth alongside.
Notes
- Keep the broth at a gentle simmer for clear flavor and natural meat texture.
- Refrigerate meat, noodles, and broth separately for up to three days.
Nutrition
Calories: 640kcalCarbohydrates: 53gProtein: 45gFat: 27gSaturated Fat: 10gCholesterol: 145mgSodium: 890mgFiber: 3gSugar: 3g