Armenian Kyufta, Hand-Beaten Beef Balls Poached Whole

What you need

• 1 kg (2 1/4 lb) lean beef, very fresh, from the round or another lean cut, well chilled
• 2 medium onions, about 250 g (9 oz)
• 3 large egg yolks
• 120 ml (1/2 cup) whole milk, ice-cold
• 1 tbsp brandy, Armenian brandy is usual; vodka also works
• 2 tsp salt, plus more for the poaching water
• 1 tsp black pepper, freshly ground
• 3 l (3 quarts) water, for poaching
• 150 g (1 1/3 sticks) unsalted butter, for serving
• 1 handful fresh herbs, parsley, cilantro and dill, chopped

Method

Restated from the original video

1. 1

   Trim every bit of fat, sinew and silverskin off the beef. Slice it across the grain into thin strips, about 5 mm (1/4 in).

2. 2

   Lay a few strips at a time on a sturdy board and pound them with a meat mallet, folding the meat over itself and turning it as you go. Keep at it until the fibres disappear and the meat becomes a smooth, sticky paste, 20-30 min in total.

3. 3

   Grate the onions on the fine side of a box grater.

4. 4

   Put the beef paste in a large bowl and add the onions, yolks, milk, brandy, salt and black pepper.

5. 5

   Knead with one hand, lifting the mixture and slapping it back into the bowl, until it turns pale, elastic and holds together in one mass, 5-8 min.

6. 6

   Cover the bowl and chill for 30 min so the mixture firms up for shaping.

7. 7

   Pour the water into a wide pot, salt it lightly and bring it to a boil. Turn the heat down until only a few small bubbles rise.

8. 8

   Wet your hands and divide the mixture into 5 pieces. Roll each into a smooth ball about 8 cm (3 in) across, pressing out any cracks.

9. 9

   Lower the balls into the water one by one with a slotted spoon. Keep the water at a bare simmer; a hard boil will split them.

10. 10

    Poach, half covered, turning the balls once, until they feel firm and spring back when pressed, 45-50 min. The centre should read 71 °C (160 °F) on a thermometer.

11. 11

    While they cook, melt the butter in a small pan and keep it warm.

12. 12

    Lift the kyufta onto a board and let them rest for 3 min, then cut them into slices about 1.5 cm (1/2 in) thick.

13. 13

    Arrange the slices on a warm platter, pour the hot butter over them and scatter with the herbs. Serve the poaching liquid in cups alongside as a light soup.

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.