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dinner
Kazakh Kazy (Horse Meat Sausage)
Kazakhstan's prized fermented and smoked horse meat sausage — the most traditional Kazakh cured meat.
⏱ 1560 min🔥 380 kcalHard
★4.6(134)
3 recipes using beef — Beshbarmak, kurt, baursak — nomadic traditions and warming steppe-inspired cuisine.
These 3 kazakh beef recipes are ready in about 643 minutes on average, with 380–690 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Kazakh cuisine — Beshbarmak, kurt, baursak — nomadic traditions and warming steppe-inspired cuisine — brings its own distinctive techniques and seasonings to every ingredient it touches. When Kazakh cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering and boiling.
A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with bay leaves, black peppercorns and eggs. The dishes here span kazakh classics ready in as little as 180 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Beshbarmak (Five Fingers) is the highest-rated dish in this collection at 4.8★ from 720 ratings.
Kazakhstan's prized fermented and smoked horse meat sausage — the most traditional Kazakh cured meat.
Kazakhstan's national dish — tender horse, lamb or beef cooked in a rich broth, served over wide hand-cut noodles with onions glazed in the same broth. Eaten by hand at celebrations.
Kazakhstan's national dish — sheets of hand-rolled noodles bathed in lamb-and-horse-meat broth, eaten with the fingers.
Tender cuts (sirloin, ribeye) suit quick cooking; tougher, collagen-rich cuts (chuck, brisket, shin) are built for stews and braises. Look for bright-red colour and fine marbling.
Season generously and let steaks come to room temperature before searing. Rest cooked beef 5–10 minutes so the juices redistribute; slice against the grain to keep it tender.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.
An excellent source of complete protein, iron, zinc and vitamin B12; leaner cuts keep saturated fat in check.
Most of these 3 Kazakh beef recipes are ready in around 643 minutes from start to finish. The quickest, Beshbarmak (Kazakh Boiled Meat and Noodles), takes about 180 minutes, while the slower-cooked dishes run up to 1560 minutes.
Across this collection they range from about 380 to 690 kcal per serving, averaging 550 kcal — Kazakh Kazy (Horse Meat Sausage) is the lightest option at 380 kcal.
Beshbarmak (Kazakh Boiled Meat and Noodles) is a great place to start — it's rated medium and comes together in about 180 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, beef is most often paired with bay leaves, black peppercorns and eggs. Kazakh kitchens also lean on its own regional aromatics, fats and signature spice blends.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.