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Definitely worth the effort I used to cook this quite a lot because it’s very quick to prepare and can be cooked the night before. Max had it for the first time today and he really loved all of it. You’ll also get a lovely beef stock, which we usually have as a beef noodle soup the following day.  |
Portions: 2 adults + 2 children (+ 2 litres of lovely beef stock)
Cooking time: 20 minutes preparation + 2 hours cooking time
What's in it: This is a very well balanced family meal, perfectly suitable for toddlers. Lovely tender meat that is easy to digest will provide protein, vitamin B12, zinc and selenium. Fresh crunchy root vegetables are a very good source of immune-supportive vitamin C, bone-building vitamin K and heart-healthy dietary fibre, as well as potassium which helps regulating the body fluid balance.
Ingredients:
- 600g beef brisket joint or silverside joint (whole piece)
- 3 carrots
- ½ leek
- 3 celery sticks
- 2 garlic cloves, cut in half
- 1 onions
- ½ bunch of parsley
- Salt, pepper corns, bay leaves, chicken or beef stock cube
- 500g new potatoes
- 2 onions, finely sliced
- ½ tablespoon caraway seeds (optional)
- ½ bunch chives
- Horseradish sauce or mustard
Preparation:
- Wash and peel vegetables keeping the peel for the stock. Cut most of the nice bits into very fine stripes or small bite-size cubes and keep in the fridge until needed.
- Put beef in a large saucepan together with 1 onion (cut in half), garlic, parsley and vegetables peel and cover with cold water.
- Season with salt, pepper corns, bay leaves and chicken/beef stock cube, bring to the boil, cover and simmer gently for 1 ½ - 2 hours.
- Boil potatoes until soft; peel and cut into 3mm thick slices.
- In a frying pan, heat butter and fry onion slices until golden brown. Add potato slices, season with salt, pepper and caraway seeds and fry until golden brown.
- Drain soup through a fine sieve into another large saucepan; place beef brisket in the clear stock.
- Add fresh vegetables and gently simmer just for a few minutes until vegetables are soft but still with a crunch.
- Cut meat into thin slices, place on a large plate with vegetables on top and fried potatoes on the side.
- Sprinkle with fresh chives and serve with horseradish sauce or mustard (or both)
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Variation: This dish is traditionally served with creamed spinach.
Adult version: Try to get hold of fresh horseradish, grate it and sprinkle over the meat.
Stock is suitable for freezing and re-heating. Meat can be kept in the fridge and re-heated covered in stock, otherwise it'll dry out. Don't keep the vegetables, they'll turn brown in the stock. It's better to cook fresh, raw vegetables in the stock when re-heating.
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Beef Noodle Soup with Frankfurter Sausages
(quantities per person)
- ½ litre Beef stock
- 1 frankfurter sausage per person, sliced into 1cm pieces
M&S now sells really nice Frankfurters, better than Herta - 1 handful frozen peas
- 1 carrot, cut into pea-size pieces
- 1 handful of egg vermicelli or little pasta shapes for soup
- Fresh chives, chopped
Just bring beef stock to the boil, add all other ingredients and cook gently until noodles are soft. Serve immediately in a soup bowl and sprinkle with fresh chives. Enjoy!!
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About this blog
This blog is about family cooking. It's important to get together for family meals. Here I'm posting healthy family recipes that kids and adults will love and make cooking for the family more fun. All my family recipes are well balanced and healthy family recipes but they can be tweaked for fussy eaters or spiced up for a more sophisticated adult palate. In addition to the healthy family recipes, I'm publishing some of my knitting and crochet patterns for toddler toys and accessories.