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Kazakh beshbarmak with boiled lamb, beef, broad noodles, onions, and broth.

Kazakh Beshbarmak

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Kazakh boiled lamb and beef served over broad homemade noodles with onion broth.
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Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Dough Rest 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Kazakh
Calories: 640
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large stockpot
  • Rolling Pin
  • Chef's knife
  • Large serving platter

Method
 

Cook the Meat:
  1. Cover the lamb and beef with the water. Bring just to a boil, skim, then add peppercorns and 1 1/2 teaspoons salt.
  2. 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:
  1. Mix flour and salt with eggs and enough water to form a firm dough. Knead until smooth, cover, and rest 30 minutes.
  2. Roll thin and cut into broad uneven diamonds. Cook in simmering strained broth for 4 to 6 minutes.
Finish:
  1. 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.

Nutrition

Calories: 640kcalCarbohydrates: 53gProtein: 45gFat: 27gSaturated Fat: 10gCholesterol: 145mgSodium: 890mgFiber: 3gSugar: 3g

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.