John Myers
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Beef Noodle Pot
The perfect beef noodle pot recipe with a picture and simple step-by-step instructions.
Meatsoup:
- 1 kg Brisket
- 2 Soup bones
- 2 Marrow bone
- 1 Carrot
- 1 Parsnip fresh
- 0,5 Leek
- 1 piece Celery root
- 2 small Onions
- 1 size Clove of garlic
- 1 Bay leaf fresh
- 4 Juniper berries
- 4 Allspice grains
- 2 Cloves
- 0,5 tsp Coriander grains
- 1 tsp Telly cherry pepper
- 1 tsp Peppercorns pink
- 1 piece Mace
- 1 tbsp Salt
- 2 liter Water
Inlay & Spices:
- 150 g Pasta as desired
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 pinch Freshly grated nutmeg
- Fresh parsley
Meatsoup:
- Peel the carrot, parsnip, celery, onions and garlic. Halve the onions, coarsely chop the garlic and clean the leek. Then heat a large saucepan and fry the halved onions with their skins extremely brown so that they are really brown, then pour in salted water. Now the water is a little warm.
- Then add the meat, spices and vegetables. Now bring everything to the boil and switch back immediately! Then simmer gently on the lowest level for 5-3 hours. After 1 hour, remove the carrots, parsnips, celery and leeks! If the meat slips off a meat fork, it’s done! But I prefer it a little softer and leave it in a little longer!
Inlay:
- In the meantime, cook the desired type of pasta slightly and rinse with cold water. Wash and chop the parsley. Finely dice the carrot, parsnip, celery and leek.
Meatsoup:
- Remove the meat from the stock and strain the stock. Finely dice the meat, add bone marrow to the broth (but doesn’t have to, we like that!). Then add the meat, vegetables and pasta to the broth. Season to taste with seasoned salt, garlic pepper and nutmeg. Top with fresh parsley! I have some in the raised bed! 🙂
P.s.
- Because there are so many spices in the brew, you hardly have to season the broth, if at all! 🙂
- Serve hot! And you no longer freeze! 😀
Seasoning salt:
- My seasoning salt
Garlic pepper:
- Garlic and pepper all-rounder; o)
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