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Categories:
water beef ribs barley carrots garlic salt black pepper beef bouillon potatoes onion egg noodles vegetables
Viewed: 62 - Published at: 6 years agoIngredients
- 6 cups water
- 4 beef ribs, cut from prime rib roast
- 1/4 cup barley
- 10 baby carrots
- 2 garlic cloves, whole
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons beef bouillon, Bovril
- 2 potatoes, diced
- 1 onion, diced
- 1 cup egg noodles, small
- 1 cup frozen mixed vegetables
Method
- In a medium saucepan, bring to a boil, water, beef bones, barley, carrots and garlic. Reduce heat and simmer, covered, for 1-1/2 hours.
- Remove from heat and allow to cool slightly. Remove bones, meat and carrots. (you won't find the garlic :) ) Shred the meat and return to the broth mixture. Discard the carrots, bones and any fat.
- Refrigerate the broth to allow any remaining fat to harden. This makes it easier to remove. At this point, you can either continue on with the recipe, or the broth may be refrigerated for up to 3 days. You could probably freeze it as well, but I never have.
- Once the fat has been removed, return the broth to the stove and heat to boiling.
- Add in the salt, pepper, Bovril, potatoes and onion. Reduce heat and simmer, covered, for approx 25 minutes, stirring occasionally.
- Add noodles and vegetables. Continue to simmer for about 20 minutes, or until the noodles are tender, stirring occasionally.
- Enjoy!
