Naryn

Instructions

1. 1 Boil beef chuck in salted water for two and a half hours until extremely tender, then remove and let cool completely before slicing.
2. 2 Make a firm dough from flour, egg, water, and salt, knead well, rest thirty minutes, then roll out as thin as possible.
3. 3 Cut the rolled dough into very fine noodles, dust with flour to prevent sticking, and boil in the reserved beef broth for four minutes.
4. 4 Drain noodles and toss with a few spoonfuls of broth to keep them moist, then mound onto a large serving platter or individual plates.
5. 5 Slice the cooled boiled beef as thin as possible and arrange artfully over the bed of noodles with raw sliced onion rings.
6. 6 Season with black pepper and cumin, drizzle with a ladleful of hot broth, and garnish with cilantro before serving at room temperature.