Baden Ox Meat

Rating: 2.8 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Noodle soup:


Pasta dishes are always a good idea!

Boil salted water with vegetables and bones in a large saucepan. When the water begins to bubble gently, pour in the rinsed meat. This way, the hot water will close its pores on the spot and the juices won’t leak out. Stew the meat gently for 1 to 2 hours. Take it out and let it rest for a few minutes. Cut into slices and arrange on a plate. Pour a little bit of the clear soup over the meat. If desired, add the vegetables to the platter or serve them separately. Cook the vermicelli in salted water. When they still have a little bit of bite, drain them and put them into the soup tureen form. Pour the hot beef soup through a sieve. Season with salt, pepper and a pinch of nutmeg. Remove the marrow from the marrow bones and add it. Sprinkle some finely chopped chives on top.

If the soup is to be the main course, place the meat with the vegetables in cold water (the pores do not close, the meat gives its strength to the clear soup). Also add 1 or possibly 2 marrow bones. Gently roll the meat until it begins to fall apart, Remove from the soup, as well as the bones. Strain vegetables through a hair strainer and add to clear soup. Season to taste, put some of the meat and marrow and the boiled noodles in each plate, pour the hot clear soup over it.

(Feisst: Baden Culinary Ramblings, S

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