Entree: Uzbekistan – Fergana Valley – Beshbarmak (Boiled meat served over wide hand-cut noodles with onion broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, bone-in
- 1 lb (450 g) beef brisket or shank, bone-in
- 12 cups (2.8 L) water
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) whole black peppercorns
- 2 bay leaves (2 leaves)
- 3 medium onions, about 1 lb (450 g), thinly sliced
- 1 tbsp (15 ml) white vinegar
- 4 cups (480 g) all-purpose flour
- 2 large eggs, about 3 1/2 oz (100 g) total
- 1 tsp (5 g) fine salt for dough
- 1/2 cup (120 ml) warm water for dough (adjust as needed)
- 2 tbsp (30 ml) vegetable oil for dough
- 2 tbsp (30 g) unsalted butter, melted (optional for tossing noodles)
- 1/2 cup (15 g) chopped fresh parsley or dill for garnish
- 1 tsp (2 g) freshly ground black pepper for serving

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, bone-in
- 1 lb (450 g) beef brisket or shank, bone-in
- 12 cups (2.8 L) water
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) whole black peppercorns
- 2 bay leaves (2 leaves)
- 3 medium onions, about 1 lb (450 g), thinly sliced
- 1 tbsp (15 ml) white vinegar
- 4 cups (480 g) all-purpose flour
- 2 large eggs, about 100 g total
- 1 tsp (5 g) fine salt for dough
- 1/2 cup (120 ml) warm water for dough (adjust as needed)
- 2 tbsp (30 ml) vegetable oil for dough
- 2 tbsp (30 g) unsalted butter, melted (optional for tossing noodles)
- 1/2 cup (15 g) chopped fresh parsley or dill for garnish
- 1 tsp (2 g) freshly ground black pepper for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the lamb and beef in a large stockpot and cover with 12 cups (2.8 L) cold water. Bring to a gentle boil over medium-high heat, skimming any foam. Add 2 tsp (10 g) salt, peppercorns, and bay leaves. Reduce heat to low and simmer, covered, until meats are very tender, about 2 to 2 1/2 hours.
2. Meanwhile, make the dough: in a large bowl combine 4 cups (480 g) flour and 1 tsp (5 g) salt. Whisk eggs, 1/2 cup (120 ml) warm water, and 2 tbsp (30 ml) vegetable oil, then add to the flour. Mix until a firm dough forms, knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Cover and rest 30 minutes.
3. When the meats are tender remove them from the broth to a cutting board. Strain the broth into another pot and keep hot; adjust seasoning with salt if needed. Reserve 2 cups (480 ml) of hot broth for the onion sauce.
4. Thinly slice the cooked meats across the grain into bite-sized pieces; keep warm in a covered dish. If bones remain, remove and discard.
5. Prepare the onion sauce: place the thinly sliced onions in a bowl and pour 2 cups (480 ml) of hot strained broth over them; add 1 tbsp (15 ml) white vinegar and let sit 10–15 minutes to soften and mellow. Taste and add a pinch of salt if needed.
6. Roll the rested dough thinly (about 1/16 inch (2 mm)) and cut into wide squares or ribbons roughly 2–3 inches (5–7 cm) across. Dust lightly to prevent sticking.
7. Bring a large pot of salted water to a boil. Cook the noodles in batches until tender, 2–4 minutes depending on thickness. Drain and, if desired, toss with 2 tbsp (30 g) melted butter to prevent sticking.
8. To serve: place a layer of noodles on a large platter, arrange sliced meats over noodles, spoon the onion-broth mixture and a few ladlefuls of hot clear broth over everything. Garnish with chopped parsley or dill and freshly ground black pepper. Serve family-style so diners can ladle more broth over their portions.

1. Place the lamb and beef in a large stockpot and cover with 12 cups (2.8 L) cold water. Bring to a gentle boil over medium-high heat, skimming any foam. Add 2 tsp (10 g) salt, peppercorns, and bay leaves. Reduce heat to low and simmer, covered, until meats are very tender, about 2 to 2 1/2 hours.
2. Meanwhile, make the dough: in a large bowl combine 4 cups (480 g) flour and 1 tsp (5 g) salt. Whisk eggs, 1/2 cup (120 ml) warm water, and 2 tbsp (30 ml) vegetable oil, then add to the flour. Mix until a firm dough forms, knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Cover and rest 30 minutes.
3. When the meats are tender remove them from the broth to a cutting board. Strain the broth into another pot and keep hot; adjust seasoning with salt if needed. Reserve 2 cups (480 ml) of hot broth for the onion sauce.
4. Thinly slice the cooked meats across the grain into bite-sized pieces; keep warm in a covered dish. If bones remain, remove and discard.
5. Prepare the onion sauce: place the thinly sliced onions in a bowl and pour 2 cups (480 ml) of hot strained broth over them; add 1 tbsp (15 ml) white vinegar and let sit 10–15 minutes to soften and mellow. Taste and add a pinch of salt if needed.
6. Roll the rested dough thinly (about 1/16 inch / 2 mm) and cut into wide squares or ribbons roughly 2–3 inches (5–7 cm) across. Dust lightly to prevent sticking.
7. Bring a large pot of salted water to a boil. Cook the noodles in batches until tender, 2–4 minutes depending on thickness. Drain and, if desired, toss with 2 tbsp (30 g) melted butter to prevent sticking.
8. To serve: place a layer of noodles on a large platter, arrange sliced meats over noodles, spoon the onion-broth mixture and a few ladlefuls of hot clear broth over everything. Garnish with chopped parsley or dill and freshly ground black pepper. Serve family-style so diners can ladle more broth over their portions.