Entree: Kazakhstan – Northern Kazakhstan – Бешбармақ ➤ Beshbarmak (Boiled meat with broad hand-cut noodles served in a savory onion broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 30 min

Total 3 hrs 30 min

Ingredients

- 3 lb (1.4 kg) beef brisket
- 1 lb (450 g) lamb shoulder, bone-in
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, halved and thinly sliced (about 10 oz / 300 g)
- 6 cloves garlic, crushed (approx. 20 g)
- 3 quarts (2.8 L) cold water
- 3 bay leaves
- 2 tbsp (12 g) whole black peppercorns
- 2 tsp (10 g) salt, plus more to taste
- 2 medium carrots, peeled and cut into large chunks (about 10 oz / 300 g)
- 2 medium potatoes, peeled and halved (about 12 oz / 340 g)
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 2 large eggs (about 100 g)
- 3/4 cup (180 ml) warm water (for dough)
- 1/2 tsp (3 g) salt (for dough)
- 1/4 cup (60 ml) white vinegar
- Fresh parsley leaves for garnish (about 2 oz / 60 g)

Instructions

1. In a large stockpot, heat the vegetable oil over medium heat and briefly brown the beef and lamb on all sides, about 6–8 minutes total to develop color.
2. Add the crushed garlic, bay leaves, peppercorns and cover with 3 quarts (2.8 L) cold water. Bring to a boil, skim any foam, then reduce to a gentle simmer. Add 2 tsp (10 g) salt and simmer until meats are very tender, 1.5–2 hours for brisket and lamb shoulder; add carrots and potatoes for the final 30 minutes of cooking.
3. When meat is tender, remove meats and vegetables to a tray. Reserve and strain the cooking broth into another pot; keep broth hot. Trim fat and bones, then slice the meat thinly across the grain into bite-size pieces.
4. While the meat simmers, make the noodles: in a large bowl combine 4 cups (500 g) all-purpose flour and 1/2 tsp (3 g) salt. Beat 2 large eggs with 3/4 cup (180 ml) warm water, then pour into the flour. Mix to a stiff dough, knead 6–8 minutes until smooth, cover and rest 30 minutes.
5. Roll the dough out on a floured surface to about 1/16 inch (2 mm) thickness and cut into wide rectangles roughly 2–3 inches (5–7.5 cm) across and 4–6 inches (10–15 cm) long. Dust stacks with flour to prevent sticking.
6. Bring the reserved broth to a simmer and cook the fresh noodles in the simmering broth for 3–5 minutes until tender but not falling apart. Use a slotted spoon to transfer cooked noodles to a warmed serving platter.
7. For the onion sauce (traditional "sous"), place the thinly sliced onions in a heatproof bowl and pour 1/2 cup (120 ml) of the boiling broth over them, then stir in 1/4 cup (60 ml) white vinegar and a pinch of salt. This softens and slightly pickles the onions.
8. Arrange the noodles on a large serving platter, top with the sliced meats, spoon some hot broth over, and scatter the softened onion mixture on top. Garnish with chopped fresh parsley. Serve extra hot broth on the side for bowls and pass additional salt and vinegar at the table.