Beshbarmak in a cauldron
Description
The recipe won't take much time. I'd like to warn you right away that cooking beshbarmak in a cauldron isn't as simple as it might seem at first glance, and the whole process will take quite a while. However, this dish is worth all the effort, as it turns out absolutely incredible— the meat in beshbarmak is very tender and literally melts in your mouth, while the noodles complement it perfectly. By the way, you can also make beshbarmak in a cauldron at home, although it's better to choose a smaller-sized cauldron for this. Serve hot.
Instructions
- 1
Step 1
First, we remove the membranes and tendons from the meat, thoroughly rinse it, and place the meat into a cauldron.
- 2
Step 2
Pour three liters of water over the meat and place the pot on the fire.
- 3
Step 3
When the water comes to a boil, you need to skim off the foam forming on the surface during the first 20-30 minutes.
- 4
Step 4
After the foam stops appearing, add the peeled onion and carrot into the water.
- 5
Step 5
Now you can cover the cauldron with a lid and simmer the meat over low heat for two hours.
- 6
Step 6
While the meat is boiling, we can prepare the noodles. To do this, pour flour into a bowl, add eggs, salt, and pour in warm water.
- 7
Step 7
Knead a stiff dough thoroughly from these ingredients, then let it rest for 20–25 minutes, covered with a lid or wrapped in plastic wrap.
- 8
Step 8
When the allotted time has passed, the dough should be kneaded once again and divided into four parts.
- 9
Step 9
We roll out each piece of dough into a 2 mm thick sheet, sprinkle with flour, and let it dry for 20 minutes.
- 10
Step 10
Then cut the layers into rhombuses with a side of 6 cm.
- 11
Step 11
Place the diamond-shaped pieces on a flat surface and leave them for some time to dry out further.
- 12
Step 12
Now we open the cauldron and, using a ladle, skim off the fat formed on the surface, transferring it into a separate bowl; we need a total of 1.5–2 cups.
- 13
Step 13
Then add garlic with stems, cumin, and salt to the pot, mix everything, and cook the meat for another 15 minutes.
- 14
Step 14
Then, using a skimmer, remove the meat, onion, carrots, and garlic from the cauldron, separate the meat from the bones, and slice it into pieces across the grain.
- 15
Step 15
Then slice the onion into half-rings, leaving only half of the onion whole.
- 16
Step 16
Place the chopped onions into a saucepan, add the meat, some fresh herbs, garlic stems, ground pepper, and pour in the broth until it covers half of the contents in the saucepan.
- 17
Step 17
Place the pot with meat over heat and simmer for 5-6 minutes, stirring constantly.
- 18
Step 18
Next, slice the remaining half of the onion into half-rings and chop the herbs.
- 19
Step 19
Transfer the onion and greens to the cauldron with the broth.
- 20
Step 20
Constantly stirring the boiling broth, add the noodle diamonds into the cauldron.
- 21
Step 21
Boil it for 3-5 minutes, then transfer the noodles to a large plate, pour over the fat previously set aside from the cauldron, sprinkle the noodles with chopped herbs, wild garlic, and ground black pepper.
- 22
Step 22
Place the meat on the noodles, combine the noodle broth with the meat broth, pour it into bowls, sprinkle with herbs, and serve alongside the main dish. Enjoy your meal!