Beshbarmak: Traditional Kazakh Boiled Meat and Noodles

Place the beef brisket in a large pot and cover with 8 cups of cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 2 hours, or until the meat is very tender.

While the meat simmers, prepare the noodles. In a large bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 2 large eggs. Gradually add 1/4 cup of water, mixing until a firm dough forms. Knead the dough on a lightly floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.

Remove the cooked meat from the pot and set aside to cool slightly. Strain the broth and reserve it. Slice the meat into thin, bite-sized pieces.

Slice 3 large yellow onions into thin rings. In a separate saucepan, add 1 cup of the reserved meat broth and bring to a simmer over medium heat. Add the sliced onions and cook for 5 minutes, or until softened. Season with 1/2 teaspoon of black pepper.

Divide the noodle dough into 4 equal portions. Roll each portion very thinly on a lightly floured surface, then cut into large, wide noodle squares (approximately 3x3 inches).

Bring the reserved meat broth back to a rolling boil over high heat. Add the noodle squares to the boiling broth and cook for 3-4 minutes, or until tender. Do not overcrowd the pot; cook in batches if necessary.

To serve, arrange the cooked noodles on a large platter. Top with the sliced boiled meat. Spoon the onion sauce generously over the meat and noodles. Garnish with 1/2 cup of fresh chopped parsley.