Rinse the meat, add water and put on high heat. When the water boils, remove the foam and reduce the heat. Leave the broth to simmer for 1,5 hours over low heat.
Add black pepper, salt, herbs and peeled onions and carrots to the broth. It is better to add vegetables and herbs to the broth as a whole, since then they will need to be removed from there.
After about 45 minutes, pour some dough broth into a separate bowl. Add coarsely chopped potatoes to the broth and continue to cook for 20 minutes (until the potatoes are ready).
While the potatoes are boiling, knead the dough with flour, eggs and broth. Leave the dough to rest for 20 minutes. Put the finished potatoes in a separate bowl. Remove and discard greens, carrots and onions. Remove the meat from the broth onto a large platter.
Roll out the dough thinly on a floured surface. Cut into plates and then into small diamonds. Boil the dough pieces in boiling broth. When they float to the surface, the dough is ready. Cut the onion into rings and pour in a small amount of broth to remove excess bitterness.
Place the sliced meat on a large dish. Top with onions, potatoes, dough. Serve the hot broth with finely chopped fresh herbs separately in plates or bowls. Submit katyk and short to the kulama.
Kaklagan in Tatar: cooking secrets
Necessary ingredients:
– 300 grams of beef tenderloin; – 1 tablespoon of adjika; – 1 clove of garlic; – 2 tablespoons of wine.
For the garnish:
– 100 grams of tomatoes or cucumbers; – 50 grams of prunes; – 50 grams of sour apples; – greens.
Grate the washed and dried beef tenderloin with crushed garlic, adjika and salt. Then sprinkle with dry wine and leave to marinate in a cold place for a day.
When the meat is marinated, place it on a greased baking sheet and place in the oven for 3 hours. Bake at a temperature of 150 degrees, periodically pouring juice.