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+--- Thread: Beef Soup with Noodles (/showthread.php?tid=305725)
Beef Soup with Noodles - tubeN2 - 01-31-2007
2 tbl Vegetable oil
2 lb Beef bones, small
1 lb Shin of beef
2 x Chicken pieces
(or a chicken carcass)
1 lrg Onion quartered
2 x Carrots peeled, quartered
1 x Leek sliced
4 x Celery stalks sliced
1 x Bay leaf
1/2 tsp Black peppercorns
1/2 tsp Allspice berries
Salt to taste
3 qt Cold water
Chopped fresh parsley
NOODLES
1 cup All-purpose flour plus extra
for kneading
1/2 tsp Salt
1 x Egg
Method :
Heat the oil in a large pan. Add the bones, beef, and chicken and brown evenly. Alternatively, bake in a preheated oven at 400 degrees for 20 minutes, or until evenly browned, then transfer to a pan.
Add the vegetables, bat leaf, peppercorns, allspice, salt, and water to the pan. Bring to a boil, cover, and simmer for 3 hours.
Meanwhile, make the noodles. Sift the flour and salt into a bowl. Add the egg and mix together, adding enough water to make a firm dough. Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap until required.
Strain the stock into a bowl and allow to cool. Skim off the fat, return the stock to the pan, and bring to a boil.
Roll the dough out until thin on a lightly floured surface. Cut the dough into shapes using a small star cutter. Drop the shapes directly into the soup and return to a boil. The noodles are cooked when they rise to the surface. Divide the noodles equally among individual plated and serve the soup hot, sprinkled with chopped parsley.
This recipe yields 6 servings.