450 g (1 lb) beef brisket or chuck, thinly sliced
450 g (1 lb) beef bones, split into pieces
1 large turnip, diced
1 onion, quartered chopped
1 carrot, paired
30 g (l oz) chopped green pepper
pinch salt
pinch black pepper
30 g (4 tbsp) chopped chives
50 ml (2 fl oz) wine
1.9 litre (3 1/4 pt) water
225 g (8 oz) egg noodles
450 g (1 lb) beef bones, split into pieces
1 large turnip, diced
1 onion, quartered chopped
1 carrot, paired
30 g (l oz) chopped green pepper
pinch salt
pinch black pepper
30 g (4 tbsp) chopped chives
50 ml (2 fl oz) wine
1.9 litre (3 1/4 pt) water
225 g (8 oz) egg noodles
method
1. Put all the ingredients except the noodles into a large soup pot.
2. Bring to a boil, reduce the heat and simmer, tightly covered, for 5 - 6 hours.
3. Add the noodles.
4. Raise the heat to medium and cook for a further 12 - 15 minutes.
5. Serve hot.
2. Bring to a boil, reduce the heat and simmer, tightly covered, for 5 - 6 hours.
3. Add the noodles.
4. Raise the heat to medium and cook for a further 12 - 15 minutes.
5. Serve hot.
serving amount
serves 8
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