Kazakh-style beshbarmak
Description
The dish is prepared without unnecessary complications. Beshbarmak is a favorite dish among people of many nationalities. This Kazakh-style beshbarmak recipe was passed down to me from relatives who have lived in Kazakhstan since the Virgin Lands campaign. The most important thing in preparing this dish is to find horse meat and horse sausage. They give the dish its unique flavor. Let me tell you how to make Kazakh-style beshbarmak. 1. For the broth, we need salted meat. Prepare it in advance—it's very simple. Make cuts on the pieces of meat, salt them, and leave overnight. In the morning, take out the meat and let excess liquid drain off. Then hang the meat in a cold place. It will dry out and turn dark. After cooking, it will have a special taste. 2. Start cooking the broth. Cut the meat into large pieces and place them into a pot. Add the horse sausage as well. Pour in enough water to cover, then set to boil. Once boiling, skim off the foam, reduce the heat, and simmer for about 3–3.5 hours. 3. About 1.5–2 hours into cooking, you can start preparing the dough. Add eggs to sifted flour, mix in two pinches of salt, and pour in water. Knead a firm dough. Place the dough into the refrigerator for half an hour. 4. Peel the potatoes and carrots. Half an hour before the meat is ready, add the potatoes and carrots to the broth. 5. Peel the onions and slice them into rings. Pour hot, rich broth over the onions. 6. Remove the dough from the refrigerator and roll it out very thinly. Cut it into small square pieces. 7. Remove the cooked meat and vegetables from the broth. Drop the dough pieces into the boiling broth and cook for about 10 minutes, until done. 8. Use a slotted spoon to remove the cooked dough and place it onto a serving platter. Pour the onions with broth over the top. Then arrange the meat and vegetables on top. Serve the broth separately in bowls. See? Nothing complicated at all. The dish is ready to be served.