Cook the meat: In a large pot, place the meat, onion, garlic, bay leaves, peppercorns, and a pinch of salt. Cover with water and bring to a boil. Once it begins to boil, reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and falling off the bone. Occasionally skim off any foam or impurities that rise to the surface. Once the meat is cooked, remove it from the pot and let it rest for a few minutes before shredding it into bite-sized pieces. Reserve the broth for later use.

1. Make the noodles: In a large bowl, combine the flour and salt. Add the egg and gradually add water until the dough comes together. Knead the dough for 5-10 minutes until it’s smooth and elastic. Cover it with a damp cloth and let it rest for about 30 minutes. Once rested, roll out the dough into a thin sheet and cut it into wide strips (about 1-2 inches wide). Set the noodles aside.
2. Prepare the onion broth: While the meat is cooking, heat vegetable oil in a large pan over medium heat. Add the thinly sliced onions and cook for about 10 minutes, until they’re softened and slightly caramelized. Season with salt and pepper to taste. Once done, set the onions aside.
3. Cook the noodles: Bring the reserved broth to a boil again. Drop the noodles into the boiling broth in batches, stirring gently to prevent sticking. Cook the noodles for 3-4 minutes or until they float to the top. Once cooked, use a slotted spoon to transfer them to a serving dish.
4. Assemble the Beshbarmak: To serve, place a layer of cooked noodles on a large platter. Top with the shredded meat and pour some of the flavorful broth over it. Scatter the caramelized onions on top and garnish with fresh parsley or cilantro for added freshness.
5. Serve: Serve Beshbarmak hot, with additional broth on the side for extra flavor. Traditionally, this dish is eaten by hand, but you can also serve it with forks and spoons.