Beef Noodle Soup

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Output (Pick to View)

 

Components Manifest Qty. Weight Volume Ingredient   120 g 200 ml Roasted Brisket 2 60 g 120 ml Celery Stalk 1 Med. 180 g 360 ml Red Onion 5 Tips 120 g 200 ml Asparagus 3 30 g 100 ml Scallions 6 50 g 240 ml Brown Mushrooms 1     Garlic Clove   160 g 900 ml Egg Noodles 2 Tbsp.   30 ml Butter (Noodles) 1 Can   280 ml Beef Consommé     280 ml Water 1 Box   900 ml Chicken Stock 2     Bay Leafs 2 Tsp.   10 ml Worcestershire 2 Tsp.   10 ml Soya Sauce ½ Tsp.   3 ml Horseradish ½ Tsp.   3 ml Black Peppercorns

Process Phase Timing

Processing Methodology

1. Add the consommé, water, and bay leaf to a ca. 12 liter or quart soup pot, bring to a boil, then reduce to simmer.

2. Chop the celery, onion, & asparagus into small pieces & sauté in 1 tbsp. butter until slightly caramelized (for flavour) and a bit tenderized.

   Move to soup pot & maintain simmer.

3. Chop the scallions & mushrooms into small pieces and mince the garlic and sauté in 1 tbsp. butter until slightly caramelized (for flavour).

   Move to soup pot & add the roasted beef brisket (cut into small cubes), when the celery is tender enough. Maintain simmer.

4. Deglaze the sauté pan with some liquid from the soup pot and return results to soup pot.

5. Boil the egg noodles in plenty of water and a teaspoon of salt and butter, until al dente. Drain, rinse until water runs clear, and add to the soup pot after removing the bay leaf.

6. Add the coarsely ground black pepper, horseradish, Worcestershire sauce, Soya sauce, and chicken stock (to cover) to the soup pot. Return to a slow boil until the texture of the vegetables is tender enough.

7. The soup is now ready to eat, or for better results, allow it to cool, covered, until it's suitable for moving to a storage container, refrigerate it over night, and then reheat it to serving temperature.