Kazy is a celebratory and hospitality dish in Kazakh cuisine: horse rib meat with its thick layer of fat is seasoned with garlic and black pepper and stuffed into a casing. Traditionally it is dried and smoked on the steppe for winter; this recipe is a fresh version, poached the same day. Each slice shows dark red meat surrounded by a white ring of fat.
Cut the rib meat into strips 4 to 5 cm wide and 25 to 30 cm long, keeping the thick layer of fat attached. Feel along each piece to check for bone fragments. Do not trim away the fat; it is central to kazy.
Mix the salt, black pepper, and crushed garlic and rub the mixture over all sides of the strips. Arrange them in a container, cover, and refrigerate.
Rinse the salt from the outside of the casing with cold water, then run cold water through it. Cut it into 2 sections, each 60 cm long, and tie one end of each section tightly with kitchen twine.
Push the strips lengthwise into the open end of the casing, with the fatty sides against the casing and two or three strips side by side. The casing should be full but not tight; the meat will shrink as it poaches and needs some room. Tie the open end, knot the two ends together to form a ring, and prick it in 8 to 10 places with a fine needle.
Place the kazy in lukewarm water and heat it gradually. As the water approaches a boil, lower the heat until the surface barely quivers (about 90°C / 195°F). Poach for 2.5 hours, adding hot water if the level drops. A thermometer inserted into the thickest part should read above 71°C / 160°F, and clear, fatty liquid should come out when pierced with a needle.
Remove the kazy from the water and let it rest for 10 minutes. Cut it into 1 cm-thick rounds. Serve warm with a traditional noodle dish or the cooking broth; once cooled, slice it thinly and serve as a snack. Refrigerate leftovers for up to 3 days.
Refrigerate the seasoned meat for 3 to 4 hours, ideally overnight; if the salt does not penetrate the meat before stuffing, the kazy may taste bland after poaching. The water should never boil vigorously, as a rolling boil can burst the casing.
Bağırsağı doldururken çok sıkıştırmayın, haşlarken genişleyip patlıyor. Kısık ateş de şart, kaynattığımda kılıf yırtıldı. Eti şeritlerken yağ tabakasını koparmamak gerekiyor, yağsız kalan bölümler haşlamada kuruyup dilimlerken ufalandı.
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