Oxtail Noodle Soup

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Oxtail Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h.
Ready in

Ingredients

for
4
Ingredients
2 onions
300 grams carrots
2 stalks Leeks
300 grams Celery root
1 kilogram chopped Oxtail
salt
1 tsp Juniper berries
1 tsp black peppercorns
2 bay leaves
4 sprigs thyme
200 grams Soup vermicelli
1 Tbsp freshly chopped parsley
freshly ground peppers
How healthy are the main ingredients?
Leekcarrotthymeparsleyonionsalt

Preparation steps

1.

Peel and coarsely chop the onions. Rinse and coarsely chop half of the carrots, half of the leeks and half of the celery root. Place the vegetables with the oxtail pieces in a large pot. Pour in 1.5 liters (approximately 6.5 cups) of water, 1 teaspoon of salt, the juniper berries, the peppercorns, the bay leaves and the thyme. Bring to a boil. Simmer over low heat for about 4 hours. After 3 hours, remove the meat and remove the bones. Cut the meat into small pieces. Add the bone back into the pot and continue to simmer.

2.

Rinse the remaining vegetables and cut into thin slices. Strain the soup through a sieve and pour back into the pan. Bring to a boil. Add the noodles and chopped vegetables. Cook for 6-8 minutes. Add the meat, parsley and season with salt and pepper. Serve immediately.

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