Kyrgyz Beshbarmak-Inspired Beef Noodles

Ingredients

• 1 1/2 lb beef chuck roast
• 6 cups low-sodium beef broth
• 1 onion, halved
• 2 bay leaves
• 12 oz wide egg noodles
• 2 onions, thinly sliced
• 1 tbsp butter
• 1/2 tsp black pepper
• 2 tbsp chopped parsley
• Kosher salt

Steps

1. Place beef, broth, halved onion, bay leaves and a good pinch of kosher salt in a Dutch oven. Bring to a gentle simmer, cover and cook until beef is tender, about 60 minutes.
2. Transfer beef to a board and shred or thinly slice it. Strain broth and return it to the pot.
3. Cook egg noodles in the hot broth according to package time until tender; reserve 1 cup broth and drain noodles.
4. Melt butter in a skillet, add sliced onions and 1/2 cup reserved broth, and cook until onions are soft and glossy.
5. Mound noodles on a platter, top with beef and braised onions, and spoon a little broth over the top.
6. Finish with parsley and pepper; serve remaining broth alongside.

Allergen note: Contains gluten, dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.