Beshbarmak from beef

Literally translated, “besh” in Kazakh means “5”, and “barmak” means “fingers”. The title “5 fingers” is connected with the individuality of consumption of this Kazakh state dish. It is customary to eat Beshbarmak with your hands, in other words, without eating utensils: first they take a sheet of noodles, wrap a little meat in it, and then wash it all down with a strong and fragrant broth.

Usually beshbarmak is usually prepared from horse meat, but the most affordable meat can also be used - beef, lamb or chicken. From time to time, they combine several types of different meats and use “kazy” horse sausage.

Now we will prepare a very tasty beef beshbarmak. A recipe with a photo will help you understand all the intricacies and details of making this multi-component dish, consisting of boiled meat, homemade noodles (in the form of diamonds) and broth. The dish will turn out to be low-fat, satisfying and tasty.

Ingredients

beef on the bone – 1.3-1.5 kg
water – approximately 3 liters
bay leaf – 1 pc.
dark 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.

chicken eggs – 2 pcs.
cool water – 200 ml
salt – 0.5 tsp.
wheat flour – 500-600 g (how much dough will take)

Manufacturing

Prepare meat broth. Wash the beef (a cut with a bone, such as brisket, is suitable) and place in a suitable sized pan. Fill with water in such a way that it covers the meat completely and even with reserve - for beshbarmak a lot of broth is useful, in it the egg noodles are boiled, and some of it is poured into bowls and served separately to any 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 approximately 1.5-2 hours, covering the pan with a lid. The beef should become very soft and easily separate from the bones. From time to time, look under the lid and skim off the foam, then the broth will turn out clear, not cloudy. About 1 hour before the end of cooking, add one clean onion and carrot, a bay leaf, dark and aromatic pepper, and 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 yourself to just spices and salt, but this will make the broth even tastier).

While the beef is cooking, knead the noodle dough (“salma”). 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 into a fairly stiff dough, adding more flour if necessary. Knead the dough very well, cover with a towel and leave for half an hour so that it rests and becomes more manageable.

Divide the dough ball into 6 parts (cover the rest with a towel or wrap it in film to prevent it from airing). On a table generously sprinkled with flour, roll out one portion of the dough into a large and narrow layer - approximately 2 mm.

Cut into strips (it’s most convenient with a pizza cutter), and then into squares or diamonds.

Place the noodles on a loose board sprinkled 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 the fry . Cut two or three large onions into half rings. Heat 0.5 tbsp in a saucepan. l. fat removed from the broth (you shouldn’t take more, because beef fat tends to quickly solidify 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 roast 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 almost a minute so that it becomes softer and loses its sharpness, but under no circumstances 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 laid out on top of the meat when we assemble the finished dish.

Boil noodles in broth. In the saucepan with the liquid in which the onions were blanched, add 2-3 more ladles of broth, add water and add salt. Boil the dried noodles in boiling water - 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. In this way, the diamonds will not stick together while we boil another portion.

Place a portion of boiled noodles on a large serving dish, placing them close to the edges of the plate.

Place the meat in the center, with blanched onions on top.

For beshbarmak, serve several bowls with hot broth (the kind the beef was cooked in, not the dough!), sprinkled with chopped herbs. Eat with your hands, wrap a little meat and onions in a sheet of noodles and wash down with a fragrant broth. Yield: 3 huge plates of beshbarmak, as in the photo (1 plate is for 2 servings). Bon appetit!

Beshbarmak from beef

Ingredients

Flour – 1.5 cups

Chicken egg – 1 pc.

Salt – 2 pinches

For the broth (sorpa):

Beef – 1.5-2 kg

Onion – 1 head

Parsley stems - to taste

To submit:

Onions - for frying

Dill - in addition

240 kcal
4 hours
4 hours

Photo of the finished dish

Step-by-step recipe with photos

Now we have a famous dish of the Turkic peoples for the gala dinner - beshbarmak. Juicy pieces of meat combined with the most delicate homemade noodles (salma) and rich broth with fragrant herbs are a must-try. Beef beshbarmak is essential food for real guys. So why not pamper your own knights with this delicious meat dish?

You will need a piece of chilled beef on the bone or unblemished flesh. Onions, carrots, parsley stems and salt - for broth (sorpa). Flour, chicken egg and water - for the dough. We will also need onions for serving, but only in the fried version.

So, let's knead the dough for salma. Add flour to a bowl and combine it with the egg. A little salt and a couple of spoons of warm water won't hurt.

Roll the dough into a ball and hide it in a cold space for an hour.

The finished dough for salma is rolled out into a very narrow layer. Flour is definitely used: both on the table and in the dust of the layer.

Next, use a pizza cutter to form quadrangles. They must be left in the air until they dry slightly.

While the homemade noodles are getting ready, cook the sorpa with beef. An unstained piece of fresh meat must be placed in a huge pan. Pour cool water over it and bring to a boil. In the process, the foam is removed and parsley stems, peeled onions and peeled carrots are added.

Sorpa for beshbarmak is cooked for at least 2-3 hours over low heat. When the meat begins to fall apart perfectly into fibers and the broth has reduced in volume, add salt and boil for another 10 minutes.

The boiled beef is placed on a plate and the broth is strained.

Next, homemade noodles go into the broth. Salma is prepared before surfacing.

Remove with a slotted spoon onto a serving dish.

When cooking homemade noodles, you need to brown the onions. The onion is chopped into half rings.

The beef is cut into small pieces and placed on top of homemade noodles. Sautéed onions go on top of the meat. Sorpa is poured into deep bowls and supplemented with chopped dill or parsley. The beef beshbarmak itself is also complemented with greens.

How to cook beef beshbarmak: ingredients and step-by-step recipe

Many tasty state dishes came to us from wandering peoples. One of them is beshbarmak. Almost all housewives think that creating it in their kitchen without adequate experience is unrealistic. But now we will share secrets and carefully tell you how to cook beef beshbarmak according to the classic recipe of Kazakh cuisine. It is 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 aspects of manufacturing and carefully describe the process itself.

A little history

First, let's define what beshbarmak is. If translated from the Turkic language, “besh” is the word “5”, and “barmak” means “fingers”. The dish was so named because for a long time nomads usually ate it directly with their hands, in other words, 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 huge amount of fatty beef broth, in which the meat was cooked. To make nomads, horse meat or lamb was most often used, 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 traditional beshbarmak recipe is the broth. To make it you will need the following products:

1400 g beef on the bone;
two huge 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. Correctly selected ingredients will only give good results. The dough will be elastic and the correct color.

650 g flour;
three testicles;
250 ml broth or water;
a pinch of salt;
a pinch of dark ground pepper.

In addition, for production you will need a huge amount of onions (from 3 to 5 heads) and fresh herbs.

Step-by-step recipe for beef beshbarmak

The first step in making this dish is processing the meat. Beef on the bone needs to be thoroughly washed; films and a huge amount of fat can be removed. Meat on the bone will give the necessary fat to the broth, so a huge amount of lard (if any is on the piece of meat) will not be needed. Place the meat pieces into a huge saucepan, into which cool 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 understand how to cook beef beshbarmak recommend skimming off 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 completely peeled onions to the broth. At this time, you can put peeled carrots in the pan, the amount of aromatic pepper, salt and bay leaf indicated in the list of ingredients. Let's say right away that it is not necessary to add vegetables; you can limit yourself to just spices. But carrots and onions will give the broth additional taste and smell. They shouldn't be bullied.

Dough

When telling how to cook beshbarmak from beef, it is impossible not to focus on the correct preparation of dough for homemade noodles. Of course, square noodles can be purchased in a store in ready-made form, but it is better to cook 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.

Making noodles

Remove the rested dough from the film. Sprinkle the table with flour quite thickly so that it does not stick. Using a large, long jump rope, roll out into a large narrow circle. Sprinkle the dough with flour from time to time 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 together. Leave the homemade noodles for 30 minutes to dry. If you want to reduce the drying time of 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 perfectly 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 recommend 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 quit like that.

When the beef has cooled, break it into small pieces. Since the meat is perfectly cooked, it will simply 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 a little broth and vegetable oil to the frying pan. Let's add the onion there and simmer it for 5-7 minutes. For scent, you can add one bay leaf and a couple of dark aromatic peppercorns. Remove the onion with a slotted spoon and transfer to a plate. We put the broth in which the onions were languishing back into the pan. When preparing beef beshbarmak in Kazakh style, it is very important not to lose the smells.

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 understand how to cook beef beshbarmak. All that remains is to serve the dish correctly on the table. Take a huge wide plate. We spread 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 thick, finely chopped herbs.

Beshbarmak from beef

Among the Turkic peoples, one of the favorite dishes is boiled meat with large noodles. In our country it is understood under the Kazakh name “beshbarmak”, which means “5 fingers”. The dish received this name because the nomads ate it with their hands. The tradition of eating beshbarmak without the use of cutlery in almost all countries has been preserved to this day, although it is still better to serve it with it.

At first, beshbarmak was prepared from horse meat, later it began to be made from lamb, beef, and poultry. Due to the fact that most of the inhabitants of the countries where beshbarmak is popular are Muslims, they do not make this dish from pork, most often giving preference to beef. Both Asians and Europeans enjoy eating beshbarmak from beef, so a housewife who wants to vary the menu using dishes from state cuisines should stock up on recipes for making this dish. Obviously, before cooking, it won’t hurt to study the specifics of making beshbarmak.

Individual manufacturing

Boiled beef, noodles, onions - these are the three main ingredients of beef beshbarmak. It would seem easy to prepare it. But without knowing the specifics of the technology, you will end up with an ordinary soup.

Beef needs to be boiled until soft. Therefore, it is better to take young meat, because veal cooks faster and comes out more tender. When purchasing, pay attention to the color of the meat and the size of the fibers. The long meat fibers and the black color of the meat indicate that it belonged to an old animal. The veal will be almost pink, with small fibers.
Beef can be cooked in large pieces, then cut into smaller pieces, but in this case the process of cooking and then cooling the meat will take a lot of time. Beef will cook faster if you immediately cut it into 3-4 cm pieces and then boil it later.
Regular beshbarmak involves the use of fairly large pieces of meat and wide rectangular layers of noodles. If you cut the meat very finely, like goulash or even smaller, and use ordinary egg noodles, the dish will not look like beshbarmak even from the outside. This will also affect its taste.
When cooking meat, be sure to skim off both the foam and the broth that forms on the surface. The foam is discarded, but the fat is retained and later brushed onto the finished noodles.
The meat and broth will turn out tastier and more aromatic if you add whole onions and carrots, bay leaves and other spices to the broth.
It is better to salt beef shortly before cooking. This will allow it to maintain its juiciness, regardless of the duration of production.
It is better to create the dough for beshbarmak yourself, although in some stores you can find pasta made for making beshbarmak. The composition of the noodles for beshbarmak is simple: it contains only flour, eggs and water, which some recommend replacing with chilled broth. Even novice cooks can successfully make dough, so the possibility of disaster is very small. The finished dough is rolled out into layers 2 mm wide and cut into rectangles with an edge about 5 cm long.
To prevent the noodles from sticking together during cooking, they are dipped into the broth not immediately, but one layer at a time. Cook for about 5 minutes. After removing from the pan, the noodles are greased, so they do not stick together.
The next main ingredient of beef beshbarmak is onions. It is cut into rings or half rings, after which it is fried and stewed in a small amount of broth.

Regular beef beshbarmak

beef – 1.3 kg;
bay leaf – 2 pcs.;
aromatic peppercorns – 4 pcs.;
onions – 0.2 kg;
fresh parsley – 100 g;
chicken egg – 2 pcs.;
wheat flour – 0.6 kg;
salt, dark ground pepper - to taste;
water (for dough) – 0.2 l.

Carefully wash the beef and place it in a saucepan. Fill with water so that it completely covers the meat and is even 2 cm above it.
Place the pan with meat on the fire. Bring to a boil and cook for half an hour, skimming off the foam. After this, continue cooking for 2 hours. An hour before the meat is ready, remove the fat from the surface of the broth, add laurel leaves, ground pepper and ground pepper to the broth itself, and salt to taste.
Remove the cooked meat from the pan and cool. Remove from the bone and cut into pieces about 2.5-3 cm in size.
Strain the broth and pour it into a clean saucepan. Pour half a glass for stewing onions.
Place a glass of water in the refrigerator: the dough needs it cool.
Beat the eggs, mix them with salt, measuring half a teaspoon, and chilled water.
Sift the flour and, making a well in it, pour in the mixture of eggs and water. Here, knead the dough with your hands.
Cover the dough with cling film and place in the refrigerator for half an hour.
After the specified time has passed, remove the dough from the refrigerator and divide into several parts. Roll them out into layers about 2 mm wide and cut into rectangles measuring 4 by 6 cm.
Sprinkle with flour and let dry slightly.
Boil the broth and place noodles in it one at a time. Boil them for 5 minutes, carefully remove and place on plates.
Brush the noodles with fat removed from the broth.
Cut the onion into half rings and place in a frying pan. Pour in the broth and simmer over low heat until soft.
Place the beef on the noodles and cover it with a layer of onion.
Sprinkle with finely chopped parsley.

Broth for beef beshbarmak prepared according to this recipe is usually not served, but it can be created. True, in this case it is better to use more water and spices when cooking meat, which give the broth a smell. In addition, in this case part of the broth needs to be poured out, leaving only half for cooking the noodles: the broth in which the noodles were boiled will not be clear enough to serve.

Beef beshbarmak with horse sausage

beef – 1 kg;
horse sausage (kazy) – 1 kg;
onions – 0.5 kg;
dark peppercorns – 6 pcs.;
bay leaf – 4 pcs.;
wheat flour – 0.5 kg; v
chicken egg – 1 pc.;
water (for dough) – 0.25 l;
salt - to taste.

Rinse the beef pulp and dry it with cardboard napkins. Cut into large pieces, about 4-5 cm.
Place the pieces of beef in a cauldron, and put the horse sausage in there. Fill it all with water and put it on fire. After the water boils, reduce the heat and skim off the foam. Cook for an hour. Remove the top layer of broth.
Place peppercorns, laurel leaves and one peeled onion in the cauldron where the meat is cooked. Add dark ground pepper and salt to taste. Continue cooking for another half hour.
Sift the flour.
Mix a glass of cool water with an egg, add a huge pinch of salt.
Add this mixture to the sifted flour and knead the dough.
Wrap the dough in cling film and let it rest for half an hour in a cold place.
Dividing the dough into parts, roll out the layers and cut them into diamonds.
Boil the noodles in salted boiling water until tender.
Cut the remaining onion into half rings, pour it with the fat that you removed from the broth. Sauté the onion until soft and place on the noodles.
Remove the beef and horse sausage from the pan and place on the noodles and onions.
Strain the broth and serve separately, pouring into bowls.

The combination of beef and horse sausage gives beshbarmak, prepared according to this recipe, a unique taste.

Beef beshbarmak is a hearty dish with a unique taste. No matter what kind of housewife can cook it, because it is not difficult, although it takes quite a lot of time.