BeshbarmakBoiled Beef and Noodles
Tender simmered beef served over broad homemade noodles and topped with onions softened in broth. Beef is one common variation of beshbarmak, a shared celebratory dish across Central Asia.
Prep
45m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Broth
- 1.2kgBeef Brisket (cut into large pieces)
- 3.5lWater
- 2pcsBay Leaf
- 3gBlack Pepper (lightly crushed)
- 10gSalt
Noodles
- 500gAll-Purpose Flour
- 2pcsEgg
- 120mlWater (warm)
- 4gSalt
Topping
- 250gOnion (thinly sliced)
- 15gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the beef brisket in a large pot with the water, bay leaves, black pepper, and salt. Bring just to a boil, skim the surface, then reduce to a gentle simmer and cook until the meat is very tender.
- 02
Lift out the cooked beef brisket and keep it warm. Strain the broth and return it to the pot.
- 03
Mix the all-purpose flour with the salt. Add the eggs and warm water, then knead into a firm, smooth dough. Cover and let it rest.
- 04
Roll the dough thin and cut it into large rectangles. Leave them on the work surface for a few minutes so they dry slightly.
- 05
Bring the broth back to a gentle boil and cook the noodle sheets until tender. Remove them with a slotted spoon and arrange them on a warm serving platter.
- 06
Place the onion in a small pan with a ladleful of hot broth and cook gently until the onion softens but still holds its shape.
- 07
Slice the beef brisket across the grain and arrange it over the noodles. Spoon over the softened onion and a little broth, then scatter with the fresh dill.
- 08
Serve the platter hot, with bowls of the remaining broth on the side.
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