- Basic Noodles (see separate recipe)*
- 3 pounds lean beef roast
- 1 carrot, peeled and diced
- 2 stalks celery, washed and diced
- 1 medium onion, chopped
- 2–4 cloves garlic (depending on taste preference), minced
- Bay leaf
- 1 teaspoon dry mustard
- 4–5 whole cloves
- Salt and pepper, to taste
Rinse meat and pat dry. Place in large saucepan over medium-high heat. Add vegetables and seasonings. Sprinkle with salt and pepper. Add water to cover meat. Bring to a boil. Reduce heat to medium-low and cover, simmering until meat is cooked through, about 2 hours.
Turn off heat and remove pan from heat. Carefully remove meat from liquid and set aside. Strain the broth and discard vegetables and bay leaf. Pour broth back into pan, return to heat and bring to a boil.
Add Basic Noodles to broth and reduce heat to a gentle boil. Cook for 10 minutes or until desired consistency. While noodles are cooking, shred the beef.
Return prepared meat to the pot when noodles are cooked. Warm through and serve.
Note: For a richer flavor, substitute ½ of the water for beef broth and use roasted garlic.
VARIATION: Chicken and Noodles
Substitute 1 whole chicken for beef roast and do not use bay leaf.
Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald