Comments from the Stone Ridge Chef
There are a lot of Beef Noodle Soup recipes that will result in a pretty decent bowl of soup. But if you want to rise above all the others and create a truly superior dish, you will need to pay special attention to two things.
The broth. The meat.
If you have access to a soup bone or ox tail (my preference) put it in a crock pot with a pack of onion soup powder in the morning and leave it there for the day. Along about lunch time, add your roast. It can be pretty much any roast you choose. About two hours before you want to serve the soup, take it out of the crock pot so it can cool down. After it is cool enough to handle, remove any fat from the roast and then pull it apart and put in your stock pot. If you used a soup bone, discard it at this point. If you used an ox tail, you might want to pick the small strands of meat off. It takes a while, but it is incredibly good tasting meet and very tender. Keep the broth.
NOTE: You can make this soup without the ox tail or the soup bone, but it will require more flavoring from bullion or salt. It will still taste good, just not quite on the same level.
Prepare the meat as described in the comments above.
Prepare the noodles by boiling them in water for about 5 minutes. Then drain.
Add the beef broth (you may with to strain it) to a large pot, along with the celery, beef and noodles.
You can either cut the carrots into small pieces and add them, or you can use a potato peeler to make finer fragments of carrots in the soup.
Simmer for at least 30 minutes.
At this point, especially if you used an ox tail for your broth, you should not need any additional flavoring. But if you do need more flavor, use one or several of the following: salt, pepper, Worcestershire sauce, beef bullion, onion, garlic, parsley, or thyme.
Ingredients
Directions
Prepare the meat as described in the comments above.
Prepare the noodles by boiling them in water for about 5 minutes. Then drain.
Add the beef broth (you may with to strain it) to a large pot, along with the celery, beef and noodles.
You can either cut the carrots into small pieces and add them, or you can use a potato peeler to make finer fragments of carrots in the soup.
Simmer for at least 30 minutes.
At this point, especially if you used an ox tail for your broth, you should not need any additional flavoring. But if you do need more flavor, use one or several of the following: salt, pepper, Worcestershire sauce, beef bullion, onion, garlic, parsley, or thyme.