Beef and Broth with Vermicelli
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h.
Ready in
Ingredients
for
- Ingredients
- 2 onions (roughly chopped)
- 2 ¼ cups carrots (half roughly chopped, half sliced)
- 2 Leeks (one roughly chopped, one sliced)
- 2 cups Celeriac (half roughly chopped, half sliced)
- 6 cups Oxtail (chopped)
- 1 tsp Juniper Berry
- 1 tsp black peppercorns
- 2 bay leaves
- 4 sprigs thyme
- 7 ozs Vermicelli
- 1 Tbsp fresh parsley (chopped)
Preparation steps
1.
Place the chopped vegetables and the ox-tails in a large pot. Add 1.5 litres of water, 1 tsp salt, the juniper berries, peppercorns, bay leaves and thyme. Bring to the boil and then simmer on a low heat for 4 hours.
2.
After 3 hours take the meat out of the pot. Remove the meat from the bone and chop finely. Place the bones back in the pot and continue cooking.
3.
Once done, sieve the soup into another pot, bring to the boil and add the vermicelli and the sliced vegetables. Cook for a further 6-8 minutes. Then add the meat and the parsley, season with salt and ground black pepper and serve.
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