Ox Beef Noodle Soup Bavarian Style

Ingredients

• 300 g beef soup bones
• 1 bundle soup vegetables
• 1 onion
• 1 bay leaf
• 2 cloves of spice cloves
• 400 g soup meat (from ox)
• 5 peppercorns
• Salt
• 200 g fine noodle
• 2 tbsp chives rings

Instructions

1. 1.

   Place the beef bones in boiling water for about 1 minute, drain and rinse under cold water. Add to a large pot with 1½ L cold water, bring slowly to boil and simmer for 1 hour, skimming off foam as it rises. Clean, wash, and optionally peel the soup vegetables. Halve the onion with skin on, roast the cut sides in a hot pan until dark brown. Insert bay leaf and cloves into an onion half. Rinse the meat, pat dry, then add to the pot with onion halves, peppercorns, soup vegetables, and bones. Add more water if needed to cover everything well. Simmer gently for 1–1½ hours.

2. 2.

   Remove the meat, bones, and vegetables from the broth. Strain the broth through a cloth-lined sieve and skim fat if necessary. Season the broth with salt. Let the meat cool, slice thinly and then cut into bite-sized pieces. Cook the noodles in salted water according to package instructions until al dente, drain and rinse with hot water. Bring the broth back to a boil, add the meat and noodles, heat briefly but do not boil. Sprinkle with chives and serve.