Oxtail Noodle Soup
Ingredients
- 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
Preparation steps
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.
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.
