Ox leg soup

Ingredients for 4 servings:

• 1 thick leg of beef
• 2 stalk(s) leeks
• 2 carrots
• ¼ cauliflower
• ¼ celery
• 3 spring onions
• 2 onions, yellow
• 1 large onion(s), red
• 7 garlic cloves
• 1 bunch of parsley
• 2 potatoes (preferably from the day before)
• 250 g pasta (small croissant pasta)
• 1 ½ liters of water with granulated broth
• Paprika powder
• Thyme
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beef soup with vegetables, potatoes and noodles

Chop the vegetables very finely. Do not chop the onions in a blender; chop them finely by hand. Also, just chop the garlic, do not mash it. Make deep incisions all around the ox leg, cutting right through to the bone, so that as much meat as possible comes into contact with the broth. Place the vegetables and leg in cold water, stir the broth into a glass of boiling water, and add it. Slowly bring to a boil, then simmer covered for about 1 hour. Season with salt and pepper, add a little paprika and thyme, and continue to simmer. Dice the potatoes. If using raw potatoes, you can add them after about 1 1/4 hours; cooked potatoes should not be added until about 10 minutes before the end. After about 1 1/2 hours, the meat should be cooked through and come away from the bone. Remove it, cut it into small cubes, and add it back in. Add the bone to the soup as well. When the meat is really tender, you can add the noodles (you may need to add more water and season to taste, as the potatoes and noodles will eat up the seasoning). When the noodles are cooked, serve the soup.