Kazy
HB-1256 · Hand-built original · Kyrgyz
Kazy is a Kyrgyz meat built around beef. It takes 11 h in total and makes 6-8 servings. It pairs well with mashed potatoes and roasted carrots.
KyrgyzMeat11 hr6-8 servingsGluten-freeDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:6quantities adjust to match
Ingredients
- 2 lb beef brisket or rib meat, cut into long thick strips
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- Natural sausage casings, soaked in cold water and rinsed
Method
- Mix the salt, pepper, coriander, cumin, garlic, paprika, cloves and cinnamon and rub the mixture thoroughly all over the beef strips.
- Cover and cure the meat in the refrigerator for at least 8 hours, or overnight.
- Thread and pack the cured strips tightly lengthways into the rinsed casings, pushing out air pockets, and tie the ends securely with kitchen string. Prick each sausage in several places with a needle.
- Bring a large pot of water to a bare simmer — about 180°F, never a rolling boil, which can burst the casings.
- Lower in the sausages and cook gently for about 2 hours, until firm and cooked through.
- Lift out and cool completely, then chill. Slice into rounds about ½ in thick and serve cold as part of a meat platter, traditionally with boiled potatoes and onions.
Prep: 510 min · Cook: 35 min · Total: 11 h
Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.