Classic beshbarmak
Description
The dish is prepared without unnecessary complications. Yes, originally beshbarmak was eaten by hand, and the explanation is very simple: it was a dish of nomads for whom cutlery was alien. Nowadays, of course, beshbarmak is eaten only with forks, but the name "five fingers" has remained associated with this dish forever. Today I want to share with you a recipe. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Mix the flour with salt, and break 2 eggs.
- 3
Step 3
Pour in the water and knead a stiff dough.
- 4
Step 4
If necessary, add more flour so that the dough does not stick to your hands and work surface and becomes firm.
- 5
Step 5
Cut the dough into rhombuses. To do this, roll it out as thin as possible, first cut it into strips, then cut each strip into small rhombuses.
- 6
Step 6
Transfer the diamond-shaped pieces to parchment paper and dry in the oven at 120 degrees with the door open for 20 minutes.
- 7
Step 7
Boil the beef in salted water until cooked, for about an hour. Add peppercorns and bay leaf to the pot 30 minutes before it's done.
- 8
Step 8
Remove the cooked meat from the broth (do not discard the broth!), cool it, and shred into fibers.
- 9
Step 9
Slice several onions into thin rings.
- 10
Step 10
Boil the onion in broth for 5-7 minutes, until it becomes soft and translucent.
- 11
Step 11
Strain the broth to remove the leftover onion, then add the dried rhombuses to it. Cook for 8-10 minutes until fully done. They should become soft.
- 12
Step 12
Now there's just one thing left: place the diamonds on a flat plate, then put the meat and onion on top. Pour broth over everything—it will add juiciness to the dish. Garnish with fresh herbs and enjoy!