Beef slow-pulled broth with liver rice and noodles

Beef, bone and root vegetable broth cooked for up to 6 hours, served with liver rice and homemade noodles.

Ingredients:

For the broth: 500 g beef shank (or other prime beef) 2 pcs of carrot (spike) bones 1 pc piece of celery tuber 1 pc leek (20 cm) 1 piece of pepperoni 1 pcs carrots 10 pcs black peppercorns 5 pcs of allspice 2.5-3 l of water 2 tsp salt For liver rice: 200 g of pig liver 3 pcs garlic cloves 1 pc of egg 1 tbsp of butter breadcrumbs as desired nutmeg Mayonnaise lime pepper salt For noodles: 1 piece of egg 1 tbsp 1 handful of flour

Procedure:

Place the meat, bones, scraped root Vegetable Recipes (whole) and the rest of the ingredients in a large pot, cover with cold water and bring to a boil, then turn the heat down to low and cook for about 6 hours until the meat is tender<

Collect the foam at the beginning, when the meat is soft, take it out and keep it for further use (e.g.

Strain the broth (put a piece of clean cloth in a colander)

We continue with the broth as we are used to, I throw away the cooked Vegetable Recipes and make fresh; I sauté diced carrots, celery, parsley in a piece of butter and then add it to the broth, you can also add noodles, liver or other dumplings or other your favorite toppings. Add salt to taste.

Preparation of liver rice:

Wash the liver, clean it, cut it into small pieces, add the eggs, mix everything, add salt, pepper, season with nutmeg, garlic, cloves, marjoram

Thicken with breadcrumbs to form a not too thick mixture, which we pass through a grater into the boiling soup

Cook for 3 minutes.

Noodle preparation:

Mix the eggs with the flour and water, work well and form a medium stiff (suitable for rolling out) dough, which you roll out into a thin sheet

Then cut the noodles, which you leave on a rolling pin to dry.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchová