Beef Noodle Soup

How to prepare beef noodle soup

1. Wash the meat and place it in a roasting pan. Roast in the oven at 250°C for about 45 minutes.
   * roasting the meat beforehand gives the soup a more intense flavor and color.
2. Put the roasted meat in a large pot and cover with 14 cups of cold water.
3. Bring to a boil, then reduce to low heat. It's important to keep it at a gentle simmer, just barely bubbling. Cook like this for 2 hours.
   * skim the foam if needed during the first hour; since the meat was roasted beforehand, it won't produce as much foam as raw meat would; don't be surprised by the lack of foam
4. Add the vegetables, peeled and cut into large pieces. Add the onion whole, with the cloves stuck into it. Add the peppercorns and 2 teaspoons of salt.
5. Continue cooking the soup for another hour, still over low heat.
7. Strain the soup through cheesecloth. If desired, return some of the vegetables to the soup (I put back the carrots and a few pieces of celery; I eat the rest of the vegetables separately, right after finishing the soup - that's my portion and I'm not sharing it with anyone 😉 ). Adjust salt to taste.
   * keep the meat in the soup as well, deboned if you prefer; the meat can be served in the soup or separately as a second course, but in both cases I keep it in the soup so it doesn't dry out.
8. Cook the noodles in salted water according to package instructions. Add them to the soup when serving.
   * I only cook enough noodles for one meal; I don't leave the noodles in the soup so they don't get soggy and ruin the soup's clarity
9. Sprinkle with freshly ground black pepper when serving.

Print