I cooked the beef in a slow cooker, but you can cook it in a saucepan. Place the beef pieces, bay leaves and a little salt in a bowl (or pan). Pour in water to completely cover the meat. Close the lid of the multicooker (or cover the pan with a lid), set the “Extinguishing” mode for 3 hours (or put on fire, after boiling, remove the foam and cook over low heat for 3 hours under the lid).
Peel the onion and cut into half rings.
Add ground black pepper and leave the onion to marinate (duration of marinating from 30 minutes to 2-3 hours).
Gradually adding water, knead the dough like dumplings - elastic and not sticky. Let the dough rest for 30 minutes.
Cooked beef should be soft! If you cook in a pan, check the meat for tenderness.
Strain the beef broth, we will cook the dough in it.
On a silicone mat sprinkled with flour (or on a table), roll out the dough thinly into a large layer. Cut the dough into squares or strips of any size.
Salt the meat broth to taste, bring to a boil and lower the dough into the broth. Cook the noodles for 5-7 minutes over low heat. As soon as the noodles float to the surface, you can say they are ready.
While the noodles are cooking, separate the beef into fibers.
Place the pickled onions in a colander and then place on top of the meat.
Pour hot broth over the dish, sprinkle with fresh herbs and serve. Beef beshbarmak, prepared according to this recipe, is a hearty and incredibly tasty dish. Try it!
Bon appetit!
Description
Beshbarmak from beef In this recipe we will prepare it using one of the most common and traditional methods. Very often, lamb or beef is used to prepare this dish. To make a rich and thick broth, we will use meat on the bone. Let's reveal a secret: in order for the meat to be tender and cook quickly, it must be covered with cold water overnight. To prepare the dish, we will use only meat, home-made noodles and onions. We will thoroughly soak each element of the dish in beef broth.
If you didn’t know before how to cook beef beshbarmak or noodles for it at home, then our step-by-step recipe with photos will help you easily cope with each stage. Noodles are one of the most important elements of beshbarmak. Frozen dough squares are sold in stores, but you can make them yourself. The dough is prepared in the same way as for dumplings or dumplings. You can use fresh herbs as a decoration for the dish, and vegetables as a side dish.
Let's start cooking.
Ingredients
-
(2 kg per bone) -
(2 pcs.) -
(4-5 pcs.) -
(3-4 tbsp.) -
(taste) -
(taste) -
(8-10 pcs.) -
(2 pcs.) -
(taste)
Cooking steps
Place all the meat in a deep pan and fill it with cold water overnight, keep it cool.
We take out and dry the meat, use a sharp knife to make deep cuts in the beef right down to the bone: this way it will cook faster and better. Return the meat to the pan, fill it with water and put it on the fire. Bring the liquid to a boil, skim off the resulting fat and cook the meat until half cooked. During cooking, add bay leaf, allspice and salt to taste. Cook the beef for another 30 minutes.
Using a slotted spoon, transfer the meat to a clean and dry plate of suitable size.
Separate the cooled beef from the bone as shown in the photo.
Peel the indicated amount of onion and cut into fairly thin rings.
Place the resulting slices in a deep, dry bowl.
Pour the broth into the vegetables in which the meat was cooked. We separate one glass of broth to prepare the dough.
Break the eggs into a glass of broth and gradually sift the flour.
Knead the dough first in a bowl and then on the countertop, which must first be sprinkled with flour. The dough should not be too tough. Cover it with a towel and leave it for 20 minutes.
It will be most convenient to divide all the available dough into several parts, then roll them out one by one into thin layers and cut out squares of 8x8 centimeters.
Set aside some of the broth for finishing the dish. Pour the onion broth into a saucepan, add the remaining broth after cooking the meat, and bring the liquid to a boil. Cook the dough squares in the broth. The process will take 2-3 minutes. If there is not enough broth, then add some water at room temperature to the pan.
Pour the broth into a deep bowl, add fresh herbs to it and serve along with the main dish.
Place the cooked noodles on a large dish, place pieces of boiled beef on top of them, and crispy onion rings on top of them. Beef beshbarmak is ready.
Bon appetit!
Traditionally, beshbarmak is usually prepared from horse meat, but more affordable meat can be used - beef, lamb or chicken. Sometimes they mix several types of different meats and use “kazy” horse sausage.
Today we will prepare a very tasty beef beshbarmak. A recipe with a photo will help you understand all the intricacies and details of preparing this multi-component dish, consisting of boiled meat, homemade noodles (in the form of diamonds) and broth. The dish will be low-fat, filling and tasty.
Total cooking time: 3 hours
Cooking time: 40 minutes
Yield: 6 servings
Ingredients
for the broth
- beef on the bone – 1.3-1.5 kg
- water - approximately 3 liters
- bay leaf – 1 pc.
- black pepper – 5-6 peas
- allspice – 1-2 peas
- salt - to taste
- carrots – 1 pc.
- onions – 1 pc. + 2-3 pcs. for filing
- parsley – 3-4 sprigs
- vegetable oil – 1 tbsp. l.
for test
- chicken eggs – 2 pcs.
- cold water – 200 ml
- salt – 0.5 tsp.
- wheat flour – 500-600 g (how much dough will take)
Preparation
Big photos Small photos
Prepare meat broth. Wash the beef (a cut with a bone, such as brisket, is suitable) and place in a pan of a suitable size. Fill with water so that it covers the meat completely and even with a reserve - for beshbarmak you will need a lot of broth, the egg noodles are boiled in it, and some of it is poured into bowls and served separately to each eater. Place the pan over high heat and quickly bring to a boil. As soon as it boils, immediately turn the heat to low and skim off all the foam.
Cook for about 1.5-2 hours, covering the pan with a lid. The beef should be very soft and easily separate from the bones. Periodically look under the lid and skim off the foam, then the broth will turn out clear, not cloudy. Approximately 1 hour before the end of cooking, add one peeled onion and carrot, bay leaf, black and allspice, salt into the broth (by the way, whether or not to put vegetables in the broth for beshbarmak is up to you, you don’t have to add them, you can limit only spices and salt, but this way the broth will be even tastier).
While the beef is cooking, knead noodle dough (“salmy”). Pour 400 g of flour into a bowl, beat in a couple of eggs (you can crack them with a fork), add salt and pour in ice water. Knead a fairly stiff dough, adding more flour if necessary. Knead the dough very well, cover with a towel and leave for half an hour to rest and become more manageable.
Divide the dough ball into 6 parts (cover the rest with a towel or wrap it in film to prevent it from getting too dry). On a table generously sprinkled with flour, roll out one portion of the dough into a large and thin layer - approximately 2 mm.
Cut into strips (it’s easiest to use a pizza cutter) and then into squares or diamonds.
Place noodles on a loose board dusted with flour. Leave it to dry for 30-60 minutes.
By this time the beef should already be cooked. Remove it with a slotted spoon, cool slightly, separate the pulp from the bones, disassemble or cut into pieces.
Place the broth in the cold so that the fat on the surface hardens and you can skim it off. Discard the spices and strain the broth through a fine sieve.
Prepare frying. Cut two or three large onions into half rings. Heat 0.5 tbsp in a saucepan. l. fat skimmed from the broth (you shouldn’t take more, since beef fat tends to harden quickly in the cold and will give an unpleasant oiliness when you eat slightly cooled noodles), add 1 tbsp. l. vegetable oil and add about 1/4 of the onion, fry until lightly browned. Transfer the fry to a separate bowl and set aside - we will grease the noodles with it so that they do not stick together.
Blanch the onion. Pour 2 ladles of broth into the saucepan. Bring to a boil and add all the remaining onions. Simmer it for just a minute so that it becomes softer and loses its sharpness, but in no case overcooks it. Season with salt and thickly with freshly ground black pepper. Using a slotted spoon, remove the blanched onion and set it aside - this onion will be used for serving and will be placed on top of the meat when we assemble the finished dish.
Boil noodles in broth. Add 2-3 more ladles of broth to the saucepan with the liquid in which the onions were blanched, add water and add salt. Boil the dried noodles in boiling liquid - in small portions, about 5-7 minutes (shake off excess flour).
Remove the finished portion of noodles with a slotted spoon, strain out the excess liquid, then mix with the fried onions. This way the diamonds will not stick together while we boil the next portion.
Place a portion of boiled noodles on a wide serving dish, placing them closer to the edges of the plate.
Place the meat in the center and blanched onions on top.
For beshbarmak, serve several bowls with hot broth (in which the beef was cooked, not the dough!), sprinkled with chopped herbs. Eat with your hands, wrap some meat and onions in a sheet of noodles and wash down with aromatic broth. Yield: 3 large plates of beshbarmak, as in the photo (1 plate is for 2 servings). Bon appetit!
Many delicious national dishes came to us from nomadic peoples. One of them is beshbarmak. Many housewives think that it is impossible to make it in their kitchen without the proper experience. But today we will share secrets and tell you in detail how to cook beef beshbarmak according to a traditional recipe of Kazakh cuisine. It was thanks to the Kazakhs, as well as the Bashkirs and Kyrgyz, that this dish has reached our times. In this article we will tell you all the nuances of preparation and describe the process itself in detail.
A little history
First, let's define what beshbarmak is. If translated from the Turkic language, “besh” is the word “five”, and “barmak” means “fingers”. The dish was named so because for a long time nomads were accustomed to eat it directly with their hands, that is, with their fingers. It was invented many centuries ago and is a combination of homemade noodles, coarsely chopped onions and boiled meat. Beshbarmak is sold with a large amount of fatty beef broth, in which the meat was cooked. For cooking, nomads most often used horse meat or lamb, but modern housewives prefer to use beef. Now let's talk about everything in more detail.
List of required ingredients
One of the main points of the classic beshbarmak recipe is the broth. To prepare it you will need the following products:
- 1400 g beef on the bone;
- two large bay leaves;
- a good pinch of salt;
- peppercorns – 4 pcs.
For the test
To prepare proper homemade noodles, you need to stock up on high-quality wheat flour and homemade chicken eggs. Properly selected ingredients will give extremely positive results. The dough will be elastic and the correct color.
- 650 g flour;
- three eggs;
- 250 ml broth or water;
- a pinch of salt;
- a pinch of ground black pepper.
In addition, for cooking you will need a large amount of onions (from three to five heads) and fresh herbs.
Step-by-step recipe for beef beshbarmak
The first step in preparing this dish is processing the meat. Beef on the bone must be washed well; films and large amounts of fat can be removed. Meat on the bone will give the necessary fat to the broth, so a large amount of lard (if any is present on a piece of meat) is not required. Place the meat pieces into a large saucepan, where cold water has already been poured. Place on high heat, bring to a boil and wait for the first foam to appear. After removing the foam, reduce the heat.
Experienced housewives who know how to cook beef beshbarmak advise skimming the foam more often. This way the broth will not turn out cloudy, but will become transparent. It is recommended to cook the meat for about three to four hours over low heat. When the meat begins to pull away from the bone and the broth becomes clear and rich, you can turn off the gas.
After the meat has been cooked for one and a half to two hours, add two whole peeled onions to the broth. At the same time, you can put peeled carrots, the amount of allspice, salt and bay leaf indicated in the list of ingredients into the pan. Let’s say right away that it is not necessary to add vegetables; you can limit yourself to just spices. However, carrots and onions will add additional flavor and aroma to the broth. You shouldn't neglect them.
Dough
When telling how to cook beef beshbarmak, one cannot help but focus on the correct preparation of the dough for homemade noodles. Of course, square noodles can be bought ready-made in the store, but it’s better to cook them at home. It will not take as much time and labor as novice housewives think. We stock up on patience, a large bowl and a sieve.
Using a sieve, sift the flour, which will make the future dough airy. Add the specified amount of wheat flour to a large container, and also break homemade chicken eggs with a bright yellow yolk into it. Before adding to the dough, you can beat the eggs with a fork in a separate plate. We begin to gently mix the mass, gradually adding cold broth or water. Salt. Gently knead the dough, gradually adding flour if necessary.
A little secret. Housewives who know how to properly prepare beef beshbarmak are advised not to start working with the dough immediately after kneading. Wrap the dough ball in cling film and place it in the refrigerator for 25-35 minutes.
Cooking noodles
Remove the rested dough from the film. Sprinkle the table with flour thickly enough so that it does not stick. Using a large, long rope, roll out into a huge thin circle. Periodically sprinkle the dough with flour to prevent it from sticking to the work surface and hands. Cut the circle of dough into long strips. Then we cut each strip into diamonds. Spread parchment paper on a large baking sheet, sprinkle it with flour and arrange the dough diamonds so that they do not touch each other. Leave the homemade noodles for 30 minutes to dry. If you want to reduce the drying time for the noodles, simply place the baking sheet in the oven for 10 minutes (temperature 60 degrees).
While you work with the dough, the meat will cook well and the broth will become rich and thick. Using a slotted spoon, remove the beef from the pan. Leave to cool slightly on the plate. It is also recommended to remove all spices and vegetables from the broth. Strain the broth through cheesecloth. Experienced housewives advise letting the broth cool slightly and then skim off excess fat from the surface. But if you don’t have time for this, then you can leave it like that.
When the beef has cooled, break it into small pieces. Since the meat is well cooked, it will easily separate from the bones and the process will not take much time. If the pieces are large, chop them with a knife.
Peel the onion and cut into large rings. Add some broth and vegetable oil to the frying pan. Let's add the onion there and simmer it for 5-7 minutes. For flavor, you can add one bay leaf and a couple of black allspice peas. Remove the onion with a slotted spoon and transfer to a plate. Place the broth in which the onions were simmered back into the pan. When preparing Kazakh beef beshbarmak, it is very important not to lose the flavors.
Place the pan on the stove and boil homemade noodles in beef broth. Dried diamonds will cook for 8-9 minutes. It is recommended to shake off excess flour from the dough before adding it to the pan. Using a slotted spoon, remove the boiled noodles and then mix them with the onion.
Innings
So, now you know how to cook beef beshbarmak. All that remains is to properly serve the dish on the table. Take a large wide plate. We lay out homemade noodles with onions, placing the products closer to the edge of the dish. Place boiled beef in the central part of the plate. We also place a small part of the onion stewed in the broth on the meat, and sprinkle thickly with ground black pepper on top. Pour the beef broth into small bowls and sprinkle it with thickly chopped herbs.
This dish is the personification of nomadic traditions. Beshbarmak is widely known outside the steppe as kumis and pilaf. The dish comes from Kazakhstan and Central Asia, so it is only natural that it is prepared from lamb or horse meat. Today we will prepare beef beshbarmak and a simple step-by-step cooking recipe with photos will help us with this. Beshbarmak is traditionally eaten with your hands, but at home no one will forbid you to use a spoon and fork, enjoy it, as long as it is convenient!
By preparing beef beshbarmak you will kill two birds with one stone, because this dish can be served for both the first and the second. This delicious and satisfying Asian dish is prepared with homemade noodles, which are quite easy to prepare yourself.
Ingredients:
- Beef (preferably with bone) – 1.2 kg.
- Onions – 2 pcs.
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Sunflower oil - 50 gr.
- Lard - 50 gr.
- Peppercorns
- Parsley
For the test:
- Flour - 1.5 cups
- Egg - 1 pc.
Let's take a closer look at how to cook beef beshbarmak at home. The entire cooking process can be divided into two stages. At the first stage we will prepare homemade noodles for beshbarmak, for this we will need: flour, egg, salt and water.
Step 1
In a deep bowl, combine one and a half cups of flour with a chicken egg, then add a little salt and add 2 tablespoons of warm water.
Step 2
Knead the dough, it will turn out quite tight, and then shape it into a ball, cover with a towel and put it in a cool place for 1 hour.
Step 3
Then, using a rolling pin, roll it out into a thin layer, about 3 mm thick.
Step 4
Now, using a regular knife or pizza cutter, cut it into small diamond-shaped strips.
Step 5
Let's proceed to the second stage of preparing beef beshbarmak.
Let's prepare beef broth. It is necessary to systematically remove the foam from the meat so that the broth eventually comes out clear. Keep on low heat for 2-3 hours until the beef comes off the bones, then add salt and spices. After 10–15 minutes, remove the meat and divide it into pieces with a knife or your hands. Strain the broth (this is necessary to avoid small bones).
Step 6
Fry large onion half rings in sunflower oil with added lard, remove them and place them in the broth.
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